Stuffing with Cider Gravy
4-5 cups of crusty bread cut into 1 inch cubes
1 tsp poultry seasoning
4 apples
3/4 stick of butter
2 onions, chopped
6 celery stalks, chopped
1 bay leaf
salt and pepper
meat from a rotisserie chicken cubed
4 cups chicken stock
1/2 cup chopped flat leaf parsley
3 tbsp flour
1 cup apple cider
Preheat oven to 325 degrees and place bread on a cookie sheet. Season with the poultry seasoning and bake to toast the bread cubes for 10-12 minutes.
Quarter the unpeeled apples and cut away the cores. Cop the apples to bite size pieces.
Heat 3 tbsp butter in a large skillet over medium heat. When the butter melts, add the apples
onion, celery and bay leaf. Season with salt and pepper and cook until tender, 7-8 minutes. Add the chicken to the skillet, combine with the vegetables and heat through for 2-3 minutes. Fold in the bread cubes and moisten with about 2 cups of the chicken stock.
While the stuffing cooks, melt the remaining 3 tbsp of butter in a saucepan over medium heat. Whisk in the flour, cook for a minute, then whisk in the cider and remaining 2 cups of stock. Season the sauce with salt and pepper to taste. Simmer for 4-5 minutes to thicken. Stir in the parsley.
Serve the stuffing with the gravy.
Serve 4