Sourdough Dressing

Ingredients: Vegetarian Variation
1 loaf Sourdough Bread, crust removed, cut into 1/2″ cubes (stale is better)
1/4 cup Olive Oil
2 Tbsp Butter
1 large Yellow Onion, diced
4 stalks Celery, diced
5 cloves Garlic, minced
2 Apples, cored and diced
3 Tbsp fresh Sage, finely chopped
1 Tbsp fresh Thyme, finely chopped
3 Eggs
2 cups Chicken Broth (Vegetable is fine for Vegetarians)
Salt and Pepper to taste
Olive Oil for basting the bread (as needed)

Directions:

Preheat oven to 350˚F.
On a baking sheet, spread the Bread Cubes, and brush Olive Oil over them.
Bake for 30 minutes, or until like croutons.
In a large sauce pan, melt the Butter into the Olive Oil.
Add the Onions and Celery and cook down until Onions begin to break down.
Add the Apples, Garlic, Sage, and Thyme to the mixture and let simmer.
In a large bowl, beat Eggs and add the Broth, stirring well.
Incorporate the Onion-Herb mixture into the Broth.
Place the Bread croutons into a greased baking dish.
Pour the Broth over the croutons, being sure to get all of it covered.
Bake Covered for 30 minutes.
Increase temperature to 425˚, uncover and bake for another 30 minutes.
Salt and Pepper to taste.

NOTES: If you are pressed for time, Store-bought croutons can be substituted.

Variations:
Brown 1/2 lb Sausage and mix Drippings and Sausage into the Dressing.
Add 1/2 cup diced roasted Chestnuts.
You can make it spicy by adding a minced Jalapeno or two when cooking the Onions.

M›Ṽ: Use Vegetable Broth instead of Chicken Broth.