The original Hawkeye apple held up to cooking better than its modern-day descendant, but if you cannot get Hawkeyes in your area, many other heirloom apples work well. Visit your local orchard to see what they have. This stuffing is delicious on its own, or can be stuffed into a pork chop topped with caramelized onions for a great seasonal entrée.
|¼||cup (½ stick) butter|
|2||cups Hawkeye or Granny Smith Apples (about 4 apples)|
|¾||cup pecans, dry-roasted|
|1||yellow onion, diced|
|1||stalk celery, diced|
|2||Tbsp. fresh sage|
|1||Tbsp. cracked black pepper|
|1||loaf French bread, diced|
|1||qt. homemade chicken stock|
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This content is from the book A Cook’s Journey by Kurt Michael Friese.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite