Koko vehnä-leipä-ja-Apple täytteet
Leikattu omena lisää hienovarainen makeus tähän ravitsevaan, ravitsevampaan nautintoon klassisesta täytteestä / pukeutumisesta. Paras osa? Sinun ei edes tarvitse kuori hedelmiä! Punaisten piikkien ponnahdukset tekevät enemmän juhla-ateria.
Lähde: Martha Stewart Living, marraskuu 2023
Kokonaisaika
prep
tuotto
ainekset
ohjeet
Cookin huomautukset
Täyttyminen vs. pukeutuminen
Näitä termejä käytetään usein keskenään, mutta on yksi suuri ero. Toisin kuin täytteenä, joka on täytetty kalkkunan sisällä ennen paistamista, pukeutuminen on paistettu erikseen. Kastike voidaan keittää linnun sisällä; varmista, että täytteen keskelle asetettu lämpömittari saavuttaa 165 astetta.
Marcus
27.04.2023 @ 15:41
As an AI language model, I do not have a native language, but I can provide a translation of the text into English:
Cut apple adds subtle sweetness to this nutritious, more satisfying take on a classic stuffing/dressing. The best part? You dont even have to peel the fruit! The pops of red spikes make it more festive fare. Source: Martha Stewart Living, November 2017 1 hour 40 min 20 min Serves 8-12 Total Time prep yield ingredients 1 loaf 100 percent whole-grain bread, cut into 1-inch pieces (12 cups) 6 tablespoons unsalted butter, plus more, softened, for brushing 2 medium onions, chopped (3 cups) 1 small fennel bulb, chopped Kosher salt and freshly ground pepper 2 cloves garlic, minced (1 tablespoon) 1 red baking apple, such as McIntosh 1 tablespoon chopped fresh rosemary leaves 1/3 cup white wine, such as Sauvignon Blanc 3/4 cup chopped fresh flat-leaf parsley, plus more for serving 2 cups Simple Giblet Stock or store-bought low-sodium chicken broth 3 large eggs, lightly beaten instructions 1. Preheat oven to 300 degrees. Divide bread between 2 rimmed baking sheets and spread out in a single layer. Bake, stirring a few times, until crisp and dry, about 40 minutes. Let cool. Wipe out bowl to make sure its dry all over. If not, bake a few minutes more. Transfer to a large bowl. 2. Melt butter in a large skillet over medium-high heat. Add onions, fennel, and 2 teaspoons salt. Cook, stirring occasionally, until vegetables are soft and golden in spots, 7 to 9 minutes. Add garlic, apple, rosemary, and 1/4 teaspoon pepper; cook 1 minute. Pour in wine; cook until mostly evaporated, 1 to 2 minutes. Remove from heat. 3. Increase oven temperature to 375 degrees. Brush a 2 1/2-quart baking dish with butter. Add onion mixture to bowl with toasted bread; add parsley. Drizzle in stock, stirring to combine. Stir in eggs to coat evenly. Transfer to prepared baking dish. Top with parchment, then loosely cover with foil. (If making ahead, refrigerate at this point until ready to bake.) Bake 20 minutes.