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Comté, Cranberry, and Apple Stuffing

Comté, Cranberry, and Apple Stuffing
Serves 6
Traditional stuffing gets taken to new heights in this irresistible dish combining the nutty aromas of Comté with sweet apples, tart cranberries and fresh herbs. Serve the stuffing alongside roasted meats at your next holiday table, or as part of a vegetarian spread!
  1. 1 1-pound loaf rustic Italian bread, torn into ½-inch pieces
  2. 4 tablespoons butter
  3. 1 medium onion, diced
  4. 2 ribs celery, diced
  5. 1 teaspoon salt
  6. ½ teaspoon pepper
  7. 1 Granny Smith apple, peeled and diced
  8. 1 teaspoon chopped fresh rosemary
  9. 1 teaspoon chopped fresh thyme
  10. 1 teaspoon chopped fresh sage
  11. ½ cup dried cranberries
  12. 6 ounces Comté, shredded (3 scant cups shredded)
  13. 2 cups low-sodium chicken, turkey or vegetable broth
  14. 1 beaten egg
  1. Preheat the oven to 275°F. Put the bread pieces on a large baking sheet and bake 20 minutes, or until crisp. Transfer to a large bowl.
  2. Increase the oven temperature to 350°F. Butter a 9x13-inch casserole dish.
  3. Melt the butter in a large skillet over medium heat. Add the onions and celery with the salt and pepper. Cook, stirring occasionally, 5 minutes. Add the diced apple and continue to cook until the onions are translucent and the apples are tender, about 5 minutes longer. Stir in the rosemary, thyme, sage and cranberries; cook 1 minute. Transfer to the bowl with the toasted bread. Stir in the stock and beaten egg and mix well. Fold in the shredded Comté.
  4. Transfer the stuffing mixture to the prepared casserole dish and bake 30-35 minutes, or until golden brown on top.
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Nicki Sizemore

Nicki Sizemore is a food stylist, video host, and cooking instructor with over a decade of experience in the food and wine industry. She has produced and hosted videos for Fine Cooking magazine, Eggland’s Best, and the Comté Cheese Association, and has appeared on camera for Handmade TV and in the Now You’re Cookin! series pilot for National Public Television

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