3 tablespoons unsalted butter, plus more for greasing the casserole
1 medium diced onion
2 large (outer) stalks diced celery
1 diced apple, such as Gala or Honeycrisp
1 tablespoon, plus 1 teaspoon dried sage leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 container (1.5 ounces) More Than Gourmet Classic Roasted Turkey Demi-Glace
3 large eggs
1 cup milk
5 slices rye bread, cut into 1/2-inch cubes
5 slices pumpernickel bread, cut into 1/2-inch cubes
5 slices whole wheat bread, cut into 1/2-inch cubes
3/4 cup raisins or dried cranberries
To start, melt the butter in medium saucepan that has a cover over medium heat. Add the onions, celery, apple, sage, salt and pepper; stir, cover, and sweat for 6 minutes, stirring once. If the vegetables start to brown, lower the heat a bit.
Cover the casserole dish with a lid or aluminum foil snuggly fitted around the dish and bake in the preheated oven for 40 minutes or until the internal temperature reaches 165 degrees F. Remove the cover and cook for another 15-20 minutes to crisp the top.
Add the demi-glace and 1 cup plus 2 tablespoons cold water, bring to a boil, lower to a good simmer, and cook until the demi-glace is dissolved. Take off the heat, add the raisins, and let cool.
Preheat oven to 350 degrees F and lightly grease a 2-quart casserole dish.
Crack the eggs into a large mixing bowl, add the milk, and beat until frothy.
Cut the bread into roughly 1/2-inch cubes.
Stir in the cooled vegetables.
Fold in the bread cubes mixing until everything is moist.
Pour mixture into a lightly greased casserole. The stuffing can be made up to this point, covered, and refrigerated up to one day before baking. Let sit on the counter for an hour to warm up before putting in there oven.
To dice an apple, peel, quarter, core, and slice each quarter into thin slices. Then cut the slices into thin sticks. Turn and cut the sticks into a small dice.
Keywords: dressing, stuffing, bread stuffing, Thanksgiving side dish, side dish,