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About the Dish

  • Celery

    Celery

  • Parsley

    Parsley

  • Sage

    Sage

  • Bragg Liquid Aminos

    Bragg Liquid Aminos

  • Butter

    Butter

  • Yellow Onion

    Yellow Onion

  • Pecans

    Pecans

  • Crusty Bread

    Crusty Bread

  • Apple

    Apple

  • PeachDish Salt

    PeachDish Salt

METHOD

1
Heat oven to 375° F. MISE EN PLACE Pick and roughly chop parsley leaves; reserve stems. Pick and chop 6 sage leaves, reserve stems with any extra leaves. Peel and dice onion. Cut bread into 3/4-inch cubes. Quarter, core and dice apple. Halve celery crosswise.
2
In a small saucepan, combine celery, herb stems, 3 cups water and Bragg Liquid Aminos. Bring liquid to a boil, then reduce heat to low and simmer.
3
Grease a 2 quart baking dish with 2 pats butter.
4
In a skillet over medium heat, melt remaining 1 pat butter with 1 tablespoon olive oil. Add onion and cook, stirring often, until translucent, about 5 minutes. Stir in pecan, and cook until fragrant, about 2 minutes more. Remove from heat, and set aside.
5
Turn off heat under broth. Remove celery from the broth, and roughly chop. Remove herb stems, and discard.
6
In a large bowl combine bread, apple, parsley and sage leaves, onion and pecan mixture and 1/4 teaspoon PeachDish Salt. Add enough broth to wet the mixture until it is very moist. (It may seem a little too wet, but that’s OK. Dressing needs to be very moist when it goes in the oven. Reserve remaining broth for next step.) Taste and adjust seasoning as desired with PeachDish Salt.
7
Turn mixture into the prepared dish. Spread it in evenly but don’t press it down. Cover with foil, and bake about 45 minutes. Remove the foil and add a little broth (or drippings from a roasting bird) if it looks dry. Continue baking, until the top starts to get crunchy, about 15 minutes. Enjoy!