28 November 2008

peach dressing

this is a dresssing recipe because it is made in a separate dish and not cooked in a turkey.  feel free to cook it as stuffing as well.

1 loaf bread (I use challah, but any bread will work), crust on, torn into approximately 1-inch cubes (about 9 cups)
4 ounces (1 stick) unsalted butter, plus more for baking dish
2 medium onions, cut into ¼ inch dice
4 celery stalks, cut into ¼ inch dice
4 teaspoons minced garlic
coarse salt and freshly ground pepper
1 small bunch fresh flat-leaf parsley, coarsely chopped (1/2 cup)
2 tablespoons coarsely chopped fresh sage
2 teaspoons finely chopped fresh thyme
1 can (29 ounces) clingstone peach halves in heavy syrup, drained, syrup reserved, ½ the peaches cut into pieces if desired
½ cup thawed frozen orange juice concentrate
½ cup homemade or store-bought low-sodium chicken stock
  1. arrange bread in a single layer on a baking sheet, and let stand, uncovered, at room temperature overnight.
  2. preheat oven to 350 degrees. melt butter in a large skillet over medium-high heat.  add onions, celery, and garlic, and season with salt and pepper.  cook, stirring occasionally, until softened, about 5 minutes.  stir in herbs, and cook for 2 minutes. transfer to a large bowl.  add bread, and toss to combine.
  3. whisk peach syrup into orange juice concentrate, and add to bread mixture with peaches.
  4. stir in stock, spoon into a buttered 9 by 13 inch baking dish, and bake at 375 degrees. cover with foil, and bake for 25 minutes.  uncover, and bake until golden brown, 15 to 20 minutes. 

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