Food & Dining

Latkes apple holiday stuffing

(AP) – Part of what makes the traditional Thanksgiving stuffing so irresistible is its delicious blend of lightly crisped top and sides with a tender and moist inside.

Turns out that combination also happens to be the mark of a great fried potato latke, one of the most iconic foods of Hanukkah.

LATKE-CRUSTED APPLE STUFFING

Start to finish: 1 hour 10 minutes Servings: 12

Ingredients:

• 2 large russet potatoes

• 4 eggs, divided

• 1/2 cup all-purpose flour

• 2 tablespoons minced fresh sage

• Salt and ground black pepper

• Vegetable oil, for frying

• 1 large yellow onion, roughly chopped

• 3 stalks celery, roughly chopped

• 2 carrots, roughly chopped

• 1 green bell pepper, cored and roughly chopped

• 1/4 cup chopped fresh chives

• 2 medium apples, peeled and diced

• 1 large loaf (about 1 pound) challah bread, cut into 1/2-inch cubes and toasted

• 2 cups low-sodium chicken or turkey broth or stock Heat oven to 350 F. Coat large casserole dish or a 9-by-13 pan with cooking spray.

Into a medium bowl lined with paper towels or kitchen towel, shred potatoes. Gather towels with potatoes inside and squeeze out liquid. Discard liquid, dry the bowl, then return potatoes to the bowl, removing the towels. Stir in 2 eggs, flour, sage and a pinch of salt and pepper.

In large skillet over mediumhigh, heat 1/4 inch of oil over medium-high. Working in batches, drop potato mixture in 1/4 cup mounds into oil, flattening with the back of a spatula. Cook until golden brown on both sides (2 to 3 minutes). Transfer the latkes to a paper towel-lined plate and repeat with remaining potato mixture.

In a food processor, combine onion, celery, carrots and green pepper. Pulse until finely chopped.

Drain all but 1/4 cup of the oil from the pan used to cook the latkes. Set the pan over medium heat, then transfer the vegetable mixture to it and cook until lightly browned and tender, 5 to 7 minutes. Transfer the mixture to a large bowl, then add the chives, apples and challah. Season with a hefty sprinkle each of salt and pepper.

In a small bowl, whisk together the 2 remaining eggs and the broth. Pour over the stuffing mixture and mix well. Spoon the stuffing into the prepared pan. Arrange the latkes over the top. Wrap with foil or cover and bake for 35 minutes. Remove the foil or cover and continue baking for 10 minutes, or until 165 F in the center.



More Close Up

Weekender: See & Do

Parade: • The Newnan July 4th Parade will begin 9 a.m. at Veteran’s Memorial Park and will conclude at Greenville Street Park. Co ... Read More


Arnold is worth watching, but little else matters

 By Jonathan W. Hickman Special to The Newnan Times-Herald Time travel is the sequel secret sauce. It even helps to explain why Arnold ... Read More


Experts raise awareness on effects of strokes

With a team of five, local professionals in stroke health care and legal advice made an effort to “Strike Out Stroke.” On Friday ... Read More


Conference on dementia held at Wesley Woods

A disease that continues to be a growing issue for many got discussed in-depth on June 24 at Wesley Woods of Newnan. For more than six hours ... Read More


Newnan Times-Past

Pinson Day Camp

– From The Newnan Times-Herald, July 3, 1975 Day camp at the Pinson Street Center was held June 16th through the 28th, averaging from ... Read More

Harkness 70th Anniversary

Joe and Virginia Harkness celebrated their 70th wedding anniversary on May 10, 2015. They are enjoying their retirement years in Sharpsburg ... Read More