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About the Dish

  • Crusty Bread

    Crusty Bread

  • Butter

    Butter

  • Yellow Onion

    Yellow Onion

  • Celery

    Celery

  • Pecans

    Pecans

  • Apple

    Apple

  • Bragg Liquid Aminos

    Bragg Liquid Aminos

  • Sage

    Sage

  • Parsley

    Parsley

  • PeachDish Salt

    PeachDish Salt

METHOD

1
Prepare your mise en place: Pick and roughly chop parsley and sage leaves. Reserve stems. Peel and chop onion. Cut bread slices into 3/4-inch cubes. Dice apple.
2
In a small saucepan, combine celery stalk, herb stems, 3 cups water and Bragg Liquid Aminos. Bring liquid to a boil, then reduce heat to low and simmer.
3
Grease a baking dish (8-by-8 inches for 2 servings, 9-by-13-inches for 4) with 2 pats butter. (8x8 for 4 portions, 9x13 for 8 portions).
4
In a skillet over medium heat, melt remaining 1 pat butter with olive oil. Add onion and cook, stirring often, about 5 minutes, or until translucent. Stir in pecans and cook 2 minutes more, or until fragrant. 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 diced bread, apple, parsley and sage leaves, onions and pecans. 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.) 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 about 15 minutes, until the top starts to get crunchy. Enjoy!