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Baguette Stuffing

La Vie Piquant

La vie piquant—the spicy life!  Everyday is filled with “piquant” moments that are pleasantly stimulation of exciting to the mind.  Whether it is in the form of food, style, design, love, entertaining, or any other inspiring idea or tangible object, “it” should be celebrated!  Here I will be sharing with you simple, beautiful, realistic, doable, and truly re-creatable recipes, entertaining ideas, and home décor pizzazz that will help you interject a little bit of “piquant” into your life – after all, we only live once.  Join me in living la vie piquant!

Baguette Stuffing

Marc J. Sievers

Like many of you, stuffing is one of my favorite parts of a Thanksgiving meal!  Instead of preparing a stuffing from a bag (boring!), my Baguette Stuffing only takes a few steps and the result is just delicious and fabulous!  The combination of French bread and rye bread gives this dish a real depth of flavor, along with all of the fresh vegetables, herbs, and of course butter!   This recipe is as equally wonderful with almost-ripe pears.  Simply substitute the apples for pears and follow the same cooking directions.  You can also change the cashews for almonds, or even pecans.  Your traditional bread stuffing is about to get a major flavor makeover!

This recipe is part of “An Autumnal Feast!  A Collection of Recipes from Watermarc – Art & Appetite”.  Explore the other recipes in this series:

Happy cooking!


Baguette Stuffing

Ingredients (serves 6-8)

  • French Baguette – 24-inch, cut into ¾-inch cubes
  • Dark Rye Bread – 1 pound loaf, cut into ¾-inch cubes
  • Butter - 12 tablespoons, unsalted
  • Celery – 5 stalks, ½-inch diced
  • Onions – 2 medium, ½-inch diced
  • Granny Smith Apples – 2 medium, ½-inch diced, peeled, and cored
  • Garlic - 4 cloves, finely minced
  • Flat Leaf Parsley – ½ cup, roughly chopped, fresh
  • Rosemary – 3 teaspoons, finely minced, fresh
  • Thyme – 2 teaspoons, finely minced, fresh
  • Sea Salt – 1½ teaspoons
  • Black Pepper – 1½ teaspoons, freshly cracked
  • Vegetable Broth – 3 cups (low sodium preferred)
  • Raw Cashews – 1 cup, rough chopped

Directions

  1. Preheat the oven to 300 degrees F.
  2. Place the bread cubes on a sheet pan and toast them in the oven for 10 minutes.
  3. Meanwhile, in a large sauté pan set over medium-high heat, melt the butter.  Once melted, add the onion, celery, apples, garlic, parsley, rosemary, thyme, salt, and pepper.  Sauté for 15 minutes, tossing occasionally, until the mixture is soft.
  4. In a large bowl toss the bread, onion mixtue, vegetable broth, and cashews. 
  5. Transfer to a 3-quart baking dish.  Cover tightly with aluminum foil and bake for 30 minutes.
  6. Remove the foil and bake for another 20 minutes, or until the top is golden brown.

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