posted
4 Granny Smith apples (Trust me and only use Granny Smith!)
2 tablespoons butter
2 tablespoon sugar
1 teaspoon fine ground cinnamon
1 and 1/2 cups raisins (optional)
1 and 1/2 cups of pecans, chopped
1 small onion, diced
3 carrots, diced
4 celery stalks, diced
2 tablespoons garlic, chopped finely
16 ounces white mushrooms
2 tablespoon fresh finely chopped rosemary
2 tablespoon sage
1 teaspoon thyme
1/4 cup of olive oil
16 ounces challah, cut in 1/2 inch thick slices and toasted
6 medium sized corn muffins, cut into quarters and toasted
3 bran muffins, cut into quarters and toasted
1 lightly beaten egg
Peel and sauté apples with 2 tablespoons sugar and 2 tablespoons butter until golden brown. Add pecans and raisins (if desired.) Set aside and allow to cool while preparing remaining ingredients.
In a heavy sauté pan, heat up oil. Sauté onions, celery, carrots, and garlic until translucent. Add mushrooms, rosemary and sage. Season with salt and pepper to taste and cook until tender. Once adequately sautéed, drain all remaining liquid (if any) and allow to cool.
Dice the toasted challah and muffins and mix all the ingredients until well combined. Mixture must be immediately cooked once combined or you risk food poisoning!
Add mixture to a butter a baking pan. Cover with aluminum foil and cook in a bain-marie (water bath -- place the container in a shallower pan with water) for about 1 hour in 350-degree oven. Remove aluminum foil and continue to bake for another 1/2 hour.
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