I can’t take credit for this recipe – it’s all Smitten Kitchen – but I can tell you that it’s really damn good. I saw this recipe while in class one day, and knew that I needed to pick up something from the grocery store later that afternoon for dinner. I wandered around the grocery store aimlessly for a while, and eventually decided that I would make the stuffing for dinner. Just stuffing. Nothing else. It was a great, finals-inspired choice.
I ate this stuffing for breakfast, lunch, and dinner for two days in a row. I didn’t get tired of it. And the best version of the stuffing was the one that you see in the above picture – stuffing with a fried egg on top. Holy breakfast deliciousness.
For this recipe, you’ll need:
1 large French baguette, cut into pieces
5 T butter
1 large yellow onion, chopped small
2 small stalks of celery, diced
1 t thyme leaves (dried or fresh)
salt and pepper, to taste
2 apples, peeled, cored, and diced small
1/4 cup flat-leaf parsley (dried or fresh)
1 T sage (dried or fresh)
1/2 – 1 cup chicken stock
2 large eggs
Preheat the oven to 350 degrees F and spread the cubes of bread in a layer on a baking sheet. Bake them until they are golden brown, stirring occasionally, for 10-15 minutes.
Then butter a baking dish (I used a 9x 9 square dish, but you can also use a loaf pan) and melt the remaining 4 T butter over medium heat. Saute onion, thyme, salt and pepper, then add the celery until all of the vegetables in the pan are tender. Finally, add the apple to the pan and saute for 3 to 4 more minutes. I used all dried herbs, but fresh would taste even better.
Next, put the cubed, toasted bread in a mixing bowl and add the contents of the pan into the bowl, too. In a separate bowl, whisk 1 egg with 1/2 cup broth and pour that mixture over the bread. Then add parsley and sage. If the mixture looks dry, add a bit more broth. Then add the entire bowl’s contents to the pan. Bake it for 30-40 minutes until it is brown on the top and no liquid appears when you insert a knife into the center of the pan.
To make next-day stuffing with an egg, put a slice of stuffing under a broiler for 5 minutes, or until golden brown. While the stuffing is warming, simply crack an egg into a pan that is at high heat and coated with olive oil. Leave it for several minutes, until the white looks cooked through and the oil is bubbling, then use a spatula to flip the egg over without breaking the yolk. Once the second side is browned, remove the egg from the pan and slide it onto the stuffing. Season with salt and pepper.
When the yolk of the fried egg breaks onto the apple and bread mixture, it’s pure decadence. This is truly one of the best things I’ve made in a while – thanks Smitten Kitchen!