Apple Garbanzo Bean Stuffing

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Last Fall for Colleen and Stacy’s annual Fall trip we decided to go apple picking for the first time.  We went to Bellingham, WA to one of the apple orchards.  We did decide to go late in the season so the apples were not quite as crisp as during peak season, but perfect for pies and in this case stuffing!  Stuffing is my favorite part of Thanksgiving dinner, so I figured I would make a stuffing for fun and I added a can of garbanzo beans to add some protein to make it a complete meal!  I hope you enjoy this stuffing as much as I did!

Apple Garbanzo Bean Stuffing

recipe from Smitten Kitchen

Ingredients

  • 6 cups torn chunks French, sourdough or country loaf, torn into bits
  • 5 tablespoons unsalted butter
  • 1 large onion, chopped
  • 1 – 2 small stalks celery, diced
  • 1 teaspoon chopped fresh thyme leaves
  • 1/2 teaspoon table salt
  • Freshly ground black pepper
  • 1 large or 2 small firm apples peeled, cored and diced small (Smitten Kitchen recommends tart apples like Granny Smith)
  • 1/4 cup roughly chopped flat-leaf parsley
  • 3 sage leaves, minced
  • 1/2 to 1 cup cup vegetable stock
  • 1 can of garbanzo beans, drained and rinsed with water
  • 1 large egg

Directions

  1. Position rack in center of oven and preheat to 350°F.
  2. Spread bread cubes in single layer on large rimmed baking sheet. Bake until pale golden, stirring occasionally, 10 to 15 minutes. Let cool in pan while you prepare the other ingredients.
  3. Butter an 8- or 9-inch square dish with 1 tablespoon butter.
  4. Melt remaining 4 tablespoons butter in large skillet over medium heat. Add onion, thyme, salt and lots of freshly ground black pepper and cook for 2 minutes, until becoming translucent. Add celery and cook for 2 more minutes. Add apple and saute until a bit tender, 3 to 4 minutes more.
  5. Place bread in large mixing bowl. Scrape contents of skillet on top. Add garbanzo beans.  Whisk egg and 1/2 cup broth or stock together and pour over. Stir in parsley and sage. Spoon into prepared pan.
  6. If mixture looks a little dry, pour remaining 1/2 cup broth over it.
  7. Bake for 30 to 40 minutes, until brown on top and no liquid appears if you insert a knife vertically into the center of the stuffing pan and turn it slightly.
  8. Serve immediately, or reheat as needed.
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