LeTonia and Jessica_SMiley Pete_Sarah Jane Sanders c2014_-19
Recipe by Jessica Van Houten, a culinary graduate of Le Cordon Bleu and the executive chef at the Hilton Downtown Lexington. Van Houten and her wife LeTonia Jones were featured in our feature "A Family Affair," which takes a look inside the home family kitchen of several professional chefs.
Serves 15 people
1 loaf Texas toast
2 cups toasted sliced almonds
2 cups diced white onion
1 ½ cup diced celery
1 clove minced garlic
8 ounces unsalted butter
2 small cans sliced apples
2 tablespoons poultry seasoning
1 teaspoon sage
1 tablespoon cinnamon
1 tablespoon sugar
3 cups chicken stock
Salt and pepper to taste.
Cut Texas toast into medium size squares and put into a mixing bowl. On low heat, melt butter in a saucepan and add onions, garlic, and celery. Sweat until softened. Add the rest of the ingredients (minus the Texas toast) and mix well; once mixed, add to the Texas toast and mix again, making sure all the bread is well moistened (you may need to add more chicken stock if mix is not wet enough). You want it to be very moist so it doesn’t dry out.
Butter a 13 x 9 casserole dish and spread mixture into pan. Cover with foil and bake 35 minutes on 350 degrees. Take foil off and bake another 15 to 20 minutes so the top can brown.