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Caramelized Apple, Pecan and Cantorel® Roquefort Stuffing
  • 8 cups focaccia or country bread, 1/2" cubed (about 10 oz.)
  • 8 Tbsp. butter, divided
  • 3 1/2 cups chopped peeled apple (3 medium)
  • 1 Tbsp. sugar
  • 3 cups sliced shallots (about 8 large)
  • 1 cup chopped celery
  • 1 Tbsp. chopped fresh marjoram (or 1 tsp. dry)
  • 1 cup chicken broth
  • 1/4 cup calvados (or apple cider)
  • 6 oz. Cantorel® Roquefort cheese, crumbled (1cups), divided
  • 1/2 cup coarsely chopped pecans
  • 1 cup dried cranberries
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  1. Preheat oven to 350°F. On two baking sheets, arrange bread in a single layer. Bake until dry but not toasted, about 10 minutes; let cool.
  2. In a large skillet over medium- high heat, add 2 Tbsp. butter and apples. Sprinkle with sugar and cook, stirring frequently, until glazed and lightly browned, about 5-10 minutes. Turn into a large bowl.
  3. Into same skillet over medium heat, add remaining 6 Tbsp. butter, shallots, celery and marjoram. Cover and cook, stirring occasionally, until tender, about 10 minutes. Add to apples; stir in broth and calvados. Add bread and toss well. Add 1 cup cheese, cranberries, pecans, salt and pepper; toss lightly just to combine.
  4. Turn onto greased 13"x9" baking dish; cover with foil and bake 45 minutes. Top with remaining 1/2 cup cheese and bake uncovered until melted, 2-3 minutes.