THANKSGIVING DRESSING

5 tablespoons unsalted butter

1 large Spanish onion, peeled and diced

2 ribs celery, cleaned and diced

2 apples, peeled, cored and diced

Sea salt and black pepper to taste

3 sprigs fresh thyme, stems removed and leaves chopped

3 fresh sage leaves, stems removed and leaves chopped

2 teaspoons Worcestershire sauce

1 dash hot-pepper sauce, or to taste

1 loaf decent-quality bread, a day or two old, torn into small pieces

2 eggs, beaten

½ cup chopped parsley

1 to 2 cups chicken stock

Heat oven to 375 degrees. Melt 4 tablespoons of butter in a large skillet over medium heat. Add onions, celery, apples, salt, pepper, thyme, sage, Worcestershire and hot-pepper sauce. Cook, stirring, until vegetables have softened and herbs wilted, approximately 5 minutes.

Transfer mixture to a large bowl. Add the bread, beaten eggs, parsley and enough broth so the dressing is well moistened. Blend well and check for seasoning.

Grease a baking dish with the remaining 1 tablespoon butter and put dressing in it. Bake, uncovered, for 30 minutes or until the top is beginning to brown. Check to make sure interior is moist. If not, add some more broth and return to oven for 5 to 10 minutes longer.

New York Times

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