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Cooking on the Wild Side with Kirt Martin
Raisin and Apple, Bread Dressing
Posted on: October 25, 2007
2 cups Granny Smith apples; chopped 3/4 inch
1/4 lb butter
1 cup onion; chopped
1 cup celery; chopped
1 tsp. garlic; chopped
2 cups chicken stock
2/3 cup golden raisins
12 cups dry bread cubes; cubed 3/4 in.
1/2 cup walnuts; toasted & chopped
1 tablespoon sage; fresh
1/2 tsp thyme; chopped
1/2 tsp summer savory; chopped
1 tablespoon parsley; chopped
4 each eggs; whisk
1 tsp salt
1/2 tsp pepper
Simmer celery, garlic, chicken stock, onion, raisins, chopped apples and butter. Cook until the vegetables are translucent and the apples are warmed up. In a mixing bowl add to bread cubes, walnuts, sage, thyme, summer savory and parsley. Whisk the eggs to break and add to the dressing. gently fold to mix. If the dressing appears to be dry just add a little more chicken stock. Place the dressing in a 9 × 12 inch roasting pan that has been sprayed and bake at 375°F. for 20 minutes or until hot. If you can not find fresh herbs use one half the amount of dry.
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About Kirt Martin
Kirt Martin’s passion for cooking is reflected in the ordinary to the extraordinary. His enthusiasm for cooking was first influenced by his French grandmother’s cooking of wild game and by his mother who is an incredible pastry and cuisine chef.
Characteristic of his generation, Kirt toured the Gulf of Tolkin in Viet Nam with the U.S. Navy, expanding his culinary horizons in every port of call. After completing his tour of duty, he took the helm as the third generation in the family’s restaurant for almost 2 decades drawing acclaim from food critic Oliver Town as “An Oasis in Southern Minnesota’s Dining Desert”. Eager to embrace new challenges Kirt moved to Idaho in 1988 falling in love with the beautiful scenic wilderness, abundant wildlife and the people of the Magic Valley.