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A non-traditional baked Thanksgiving Stuffing: Wolfgang's Apple Pecan Raisin Stuffing From Chef and author Wolfgang Puck
In a heavy sauté pan, heat up oil. Sauté onions and garlic until translucent. Add mushrooms and braising greens. Season with salt and pepper and cook until tender. Add raisins. Butter a baking pan. Layer the bottom with slices of brioche or challah, the add a layer of mushroom mixture. Sprinkle the sautéed apples and cover with custard. Continue another layer of bread, mushrooms, apples and custard. Finish with the remaining layer of bread, the rest of the custard, and sprinkle with chopped pecans. Let sit for 1/2 hour to allow the bread to absorb the liquid. Cover with aluminum foil. Cook in water bath for about 1 hour in 350-degree oven. Remove aluminum foil and continue to bake for another 1/2 hour.
Yields: 12 servings Recipe copyright © 1998 Wolfgang Puck
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Ingredients
Remove from oven and sprinkle with powdered sugar and ground cinnamon.