Some call it stuffing, others call it dressing, but whatever you call it, almost everyone enjoys a good one — and making it isn't limited to Thanksgiving. Give our seriously tasty version a try anytime you're craving some homey goodness.
1 lb. load of day-old white French bread, cubed into 1" pieces, set out to dry
5 Tbl. unsalted butter
1 medium yellow onion, medium dice
4 medium celery stalks, medium dice
3 medium Granny Smith apples, seeded, medium dice
2 Tbl. fresh sage leaves, chopped
6 sprigs of fresh thyme, leaves removed and minced
2 cups vegetable broth
Kosher salt and freshly ground black pepper to taste
2 Tbl. K-2 Keenan's Killer Mean Green Hot Sauce
Preheat oven to 350 degrees. Prepare an appropriately sized baking dish by coating interior with 1 Tbl. of butter.
Melt 4 Tbl. of butter in a large sauté pan over medium heat. Add the onions and celery and stir until translucent and tender, about 10 minutes.
Add the apples, sage and thyme and continue to cook, stirring until the apples are tender, about 5 minutes. Add 1 cup of broth and bring to a simmer. Tum off the heat and add the apple mixture to the cubed bread. Season with salt, pepper and K-2 Keenan's Killer Mean Green Hot Sauce.
Stir to evenly distribute ingredients and seasonings. If needed, add more stock if the mixture is dry. Place all ingredients in baking dish and bake for 45 minutes to 1 hour, just until the dressing is beginning to get brown and crusty.