Made With
Potatobred StuffingIngredients
Martin’s Potatobred Stuffing (about 4 ounces total)
4 Tablespoons (1/2 stick) Unsalted Butter, melted
2 1/2 Pounds Gala Apples (about 6), peeled, cored, and cut into 1/2-inch-thick slices
2 Tablespoons Freshly Squeezed Lemon Juice
1/3 Cup Packed Light- or Dark-Brown Sugar
1/2 Teaspoon Ground Cinnamon, plus more for serving (optional)
1/4 Teaspoon Ground Nutmeg
Vanilla Ice Cream, for serving (optional)
Serves: 6
Directions
Step 1
Preheat oven to 375 degrees. In a food processor, pulse bread until coarse crumbs form (you should have about 2 cups). Spread breadcrumbs on a rimmed baking sheet; bake until golden, 8 to 10 minutes. Let cool completely. Transfer to a bowl, add butter, and toss until coated.
Step 2
Meanwhile, place apples in a large bowl, and toss with lemon juice. Stir in sugar, cinnamon, nutmeg, and half the breadcrumbs. Transfer mixture to an 8-inch square (or other shallow 2-quart) baking dish. Sprinkle with remaining breadcrumbs. Cover dish tightly with aluminum foil.
Step 3
Bake until fruit mixture is bubbling, about 40 minutes. Then remove foil, and continue baking until breadcrumbs have browned and apples are easily pierced with a paring knife, 10 to 15 minutes more. Let cool at least 15 minutes before serving. Top, if desired, with vanilla ice cream sprinkled with cinnamon.
