Sage and Apple StuffingACTIVE TIME 20 MINUTES
TOTAL TIME 2 HOURS, 20 MINUTES
SERVES 10
1 1-lb. crusty rustic bread loaf,
torn into 1 1/2-in. pieces
4 Tbsp. unsalted butter, divided
2 Tbsp. olive oil
1/2 cup packed fresh sage leaves
2 medium yellow onions, finely
chopped
4 stalks celery, sliced
1/2 tsp. freshly ground black pepper
2 1/2 tsp. kosher salt, divided
1 large unpeeled Fuji or Pink Lady
apple, grated on large holes of
a box grater
2 large eggs
2 cups chicken broth
1 Tbsp. apple cider vinegarPREHEAT oven to 300°F with racks in
upper and lower thirds. Spread bread
on 2 rimmed baking sheets and bake
until dry and crisp (but hasn’t taken
on any color), 18 to 20 minutes, rotat-
ing baking sheets from top to bottom
halfway through. Let cool for 30 min-
utes. (Cooled, toasted bread cubes
can be stored in an airtight container
at room temperature for up to 2 days.)
WHILE bread cools, increase oven to
350°F. Grease a 13-by-9-inch baking
dish with 1 tablespoon butter. Heat oil
and 2 tablespoons butter in a large
skillet over medium-high until butter
melts. Add sage; cook, stirring often,
until crisp, about 1 minute. Using a
slotted spoon, transfer sage to a plate.
ADD onions, celery, pepper, and 1 1/2
teaspoons salt to same skillet; cook,
stirring often, until mixture softens
and just begins to turn golden, 6 to 8
minutes. Transfer to a large bowl; add
bread, grated apple, and half of the
crisped sage.WHISK eggs in a medium bowl until
lightly beaten; add broth, vinegar, and
remaining 1 teaspoon salt and whisk
to combine. Pour broth mixture over
bread mixture; stir gently to combine.
Let mixture stand, stirring occasion-
ally, until liquid is absorbed, 5 to 10
minutes.
TRANSFER bread-apple mixture to
prepared baking dish. Top evenly with
remaining crisped sage and dot with
remaining 1 tablespoon butter. Cover
dish with foil; bake at 350°F until
steaming and slightly puffed, about
30 minutes. Uncover; continue baking
until golden brown, 30 to 40 minutes.
Let cool slightly for 5 to 10 minutes
before serving.Honey-Apple Galette
with Pistachio SugarACTIVE TIME 30 MINUTES
TOTAL TIME 3 HOURS, 40 MINUTES
SERVES 12
DOUGH
2 1/2 cups all-purpose flour
1 Tbsp. granulated sugar
1 tsp. kosher salt
1 cup (2 sticks) cold unsalted
butter, cut into 1/2-in. piecesFILLING
4 unpeeled Granny Smith apples
(1 1/2 lb.), very thinly sliced
2 Tbsp. unsalted butter, melted
2 Tbsp. granulated sugar
2 Tbsp. honey
1 Tbsp. lemon zest plus 1 Tbsp.
fresh juice (from 1 lemon)
1/4 tsp. kosher saltASSEMBLY
All-purpose flour
1/3 cup raw, unsalted pistachios
3 Tbsp. granulated sugar
1/2 tsp. kosher salt
1 large egg, beatenMAKE the dough: Pulse together flour,
sugar, and salt in a food processor
until combined, 5 to 6 times. Add
butter; pulse until most of the butter
is pea-size, about 20 times. While
pulsing, drizzle in 1/4 to 1/2 cup ice
water until dough just holds together
when squeezed. Turn dough out onto
a large sheet of plastic wrap; pull in
edges of wrap to gather dough, using
your knuckles to press dough into
a disk. Wrap tightly. Refrigerate for
at least 2 hours and up to 3 days
(or freeze for up to 1 month).
PREPARE the filling: Toss together
apples, butter, sugar, honey, lemon
zest, lemon juice, and salt in a
large bowl.
ASSEMBLE the galette: Roll out
chilled dough into an 18-inch round
on a lightly floured surface. Transfer
to a parchment-lined baking sheet
(dough will hang over edges at first).
Process pistachios, sugar, and
salt in a food processor until finely
ground, 30 to 45 seconds. Sprinkle
half of the pistachio sugar over center
of dough, leaving a 3-inch border.
SPREAD apple filling evenly over
dough (keeping the 3-inch border).
Fold edges of dough over filling,
overlapping as needed. Transfer
baking sheet to freezer until galette
is firm, about 10 minutes.
MEANWHILE, preheat oven to 350°F
with rack in lowest position. Remove
baking sheet from freezer and brush
edges of galette with egg; sprinkle
with remaining pistachio sugar.
Bake until crust is deep golden brown
and apples start to brown, 50 to 55
minutes. Let stand at room tempera-
ture for at least 10 minutes and up
to 8 hours.Take your pick of our favorite cranberry sauce
PINK PLATES; HENRYSTREETSTUDIO.COM recipes at realsimple.com/cranberrysauce.