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SHALLOT AND APPLE TURKEY DRESSING WITH JULIAN BAKERY BREAD

There is nothing better in my book during the holidays than turkey dressing, especially when made with Julian Bakery Breads. What an excuse to eat all the bread you want. I would suggest using Julian Bakery’s 12-Grain Sandwich Bread or Wonderful Bread.

Julian Bakery’s 12-Grain Sandwich Bread is a delicious dark molasses sweetened bread that has more grains and seeds than you will find anywhere. It is made with fresh stone ground, whole grain wheat, Kamut®, millet, corn, rye, oats, barley, brown rice, quinoa, amaranth, spelt, flax seed, unsulphered molasses, yeast & sea salt.

Wonderful Bread is an everyday favorite for many of Julian Bakery’s loyal customers. It is high in fiber and protein with 6 seeds and 6 whole grains. It is a light in color, whole grain, fresh ground organic bread that even has fresh ground pinto beans in it for high complete protein and is covered in yummy seeds. It is made with the wholesome ingredients of fresh ground whole grains of golden wheat, oats, rye, corn, brown rice, millet, seeds of sunflower, flax, sesame, poppy, pumpkin, and pinto beans, honey, yeast and sea salt.

Here is all you need:
1 loaf your choice of Julian Bakery Bread, torn into 1/2-inch pieces
4 Tbs. (1/2 stick) unsalted butter
10 shallots, peeled and cut into 1/2-inch-thick slices
1 fennel bulb, trimmed and cut into 1/2-inch dice
1 celery root, peeled and cut into 1/2-inch dice
1 1/2 cups toasted walnuts, coarsely chopped
2 Fuji or McIntosh apples, peeled, cored and cut into 1/4-inch dice
Salt and freshly ground pepper to taste
1/2 tsp. finely ground coriander
2 tsp. chopped fresh thyme
2 tsp. chopped fresh sage
1 cup golden raisins
3 to 4 cups milk

Spread the bread out on a baking sheet and let dry overnight.

Preheat an oven to 350°F. Butter a 13-by-9-inch baking dish.

In a fry pan over medium heat, melt the butter. Add the shallots and sauté, stirring occasionally, until tender and golden, 10 to 12 minutes. Add the fennel, celery root, walnuts and apples and sauté, stirring occasionally until the fennel is tender, 3 to 4 minutes more. Season with salt and pepper.

In a large bowl, combine the bread and the shallot mixture. Add the coriander, thyme, sage, raisins and the 3 cups milk and stir gently to mix. Let stand, stirring occasionally, until the milk is absorbed, about 30 minutes. If the dressing seems dry, add more milk as needed. Adjust the seasonings with salt and pepper.

Transfer the dressing to the prepared baking dish and bake until browned and crispy, about 1 hour. Serves 10 to 12.

Enjoy, Samantha


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