–excellent as a side dish or used as the filling for Stuffed Pork Chops
Serves: 8-10 servings
• 1 pound day old baguette, diced into 1-inch cubes
• 1 teaspoon extra virgin olive oil
• 3 large yellow onions, sliced into half moons (approximately 8-9 cups)
• 6 ounces (12 tablespoons) unsalted butter, plus more for baking dish
• 1½ cups thinly sliced celery (approximately 2-3 ribs)
• 2 Granny Smith apples (3-4 cups), peeled, cored and chopped small
• ¼ cup chopped fresh parsley
• 2 tablespoons chopped fresh sage
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons kosher salt
• 1¼ teaspoons ground black pepper
• 2½ cups chicken or vegetable stock (preferably homemade), divided
• 2 large eggs
1. Preheat the oven to 350 degrees F. Place the bread on a large baking sheet and toast, stirring periodically, until dried out and crisp, approximately 20 minutes. Alternately, the cubed bread can be left in a large bowl overnight to dry out. Allow to cool and then transfer to a large bowl.
2. Heat the olive oil in a large saucepan or Dutch oven over medium-low heat. Keep a liquid measuring cup full of water nearby. Add the onions and a pinch of salt to the pan and cook, stirring frequently, until the onions begin to brown. Turn up the heat to medium and continue caramelizing the onions. As a glaze develops on the bottom of the pan, add a few tablespoons of water and scrape up the brown bits, incorporating them into the onions. The heat will cause the water to evaporate. Repeat this process for approximately 25-30 minutes, keeping a close eye on the onions to make sure they don’t burn. When the onions have turned a dark brown color and taste more bitter than sweet, remove from the pan and set aside. The onions should be reduced down to approximately 2 cups.
3. Add the butter to the same pan over medium-high heat. Once the butter has melted, add the celery and apples, stirring to coat with the butter. Cook for approximately 10-15 minutes, stirring periodically, until the ingredients are tender and slightly caramelized.
4. Preheat the oven to 350 degrees F. Lightly grease a 9×13 pan with softened, unsalted butter or baking spray.
5. Add the caramelized onions and the celery apple mixture to the bread, tossing to combine. Add in 1¼ cups stock, the parsley, sage, thyme, rosemary, salt and pepper. Toss the ingredients together until evenly combined.
6. Whisk together the remaining 1¼ cups stock with the two eggs. Add to the bread mixture and fold everything together. *Gently press the mixture evenly into the prepared pan and cover securely with aluminum foil. Bake for 40 minutes. (Can be made 1 day ahead. After removing from the oven, uncover and cool. Cover and refrigerate overnight).
7. Remove the foil and bake uncovered for an additional 40-45 minutes, until the top is browned. (Add an additional 10-15 minutes made in advance and chilled).
*Or if using as a filling for pork chops, loosely fill the pocket cut you made in 2″ thick pork loin, bone-in pork chops. Roast peppered pork chops in a 350F degree oven until chops are well browned.