Apple, Thyme and Gruyere Cheese Stuffing... it's not just for Thanksgiving!
There's no place like home... there's no place like home... there's no place like home- back in the 60's for Thanksgiving!
This year, being just the two of us, we decided to mix it up with a retro menu. So I clicked my heels three times and out came the Southern-style deviled eggs, the green bean casserole, and don't forget the Mad Men-inspired cocktails...
Elegant, tasty, and so simple!
But one dish must have come "back from the future" with me, with its gourmet flavors and flair- my Apple Onion Thyme & Gruyere Stuffing. A dish that's perfect for any time of year... or decade. And yes... we licked the plate!
Apple, Thyme & Gruyere Cheese Stuffing
2 Granny Smith apples, peeled and cut into cubes
1 Large yellow onion, chopped
3 Celery stalks, chopped
2 Tblsp. fresh thyme
1/2 stick butter
2 Tblsp. olive oil
Favorite seasonings (I used Parisien, but you could mix it up with poultry seasoning also)
1/2 c. Gruyere cheese, grated
1/4 c. raisins (yes, I said raising- yum!)
3 Tblsp. flat-leaf parsley, chopped
1 Bag stuffing mix (I used Pepperidge Farm cubes)
2-3 c. Chicken broth (you can also add in some white wine too, to add even more flavor!)
Salt & pepper to taste
Saute the apples, onion and celery in a large skillet with the olive oil and melted butter until onions are translucent over med-high heat. While cooking, season with salt and pepper and add in fresh thyme. Transfer to a large bowl and add in the rest of the ingredients. Adjust the amount of broth needed to moisten all of the bread.
Bake in an 8x8 casserole pan at 350 degrees for about 25 minutes.
(Note: I also baked some of the stuffing in an acorn squash. To do this, cut the squash in half, remove seeds and season with salt and pepper and rub with melted butter. Bake the squash, skin side down, in a 400 degree oven for about 45 min. Then turn down the heat to 350, stuff with the stuffing and continue to bake until the stuffing is cooked through- about 25 more minutes.)