Apple Stuffing, with Honey Crisp Apple, Comte, and Black Truffle Stuffing
Courtesy of The Rittenhouse hotel, Philadelphia
Serves 8–10
1 whole wheat sourdough loaf (slightly stale), large diced
6 Honeycrisp apple, peeled and diced
2 large shallot, diced
1/4 cup roasted garlic
1 cup celery, diced
1/2 cup celery root, diced
1 cup Comte cheese, grated
1 small Burgundy truffle
1/2 cup bacon lardon
2 cups turkey stock
2 whole egg
2 tablespoon fresh sage, chiffonade
2 tablespoon fresh parsley, chiffonade
salt and black pepper
In large pan render the bacon until almost crisp. Add shallot, celery, celery root and sweat until cooked through but no color. Incorporate the diced apples and diced bread. Begin to add the turkey stock a little at a time until the bread in completely moist but not falling apart. Remove from heat and cool slightly. Next add the eggs, sage, parsley and roasted garlic. Check seasoning. Finally add the grated Comte cheese and shaved Burgundy truffle (as much as you feel comfortable). Press into a buttered baking dish and remoisten with a little more turkey stock so the stuffing does not dry out during baking. Bake at 350 uncovered until golden brown on top. If it begins to get too dark, cover with foil.
