GMA Recipe: Wolfgang's Apple Pecan Raisin Stuffing

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A non-traditional baked Thanksgiving Stuffing: Wolfgang's Apple Pecan Raisin Stuffing
From Chef and author Wolfgang Puck

Wolfgang's Apple Pecan Raisin Stuffing photo Ingredients

1 small onion, diced

2 tablespoons garlic, chopped finely

2 tablespoons butter

1/4 cup of oil

8 ounces Shiitake mushrooms

8 ounces of regular mushrooms

1 and 1/2 cups raisins

3 Granny Smith apples - peeled and sautéed with 2 tablespoons sugar and 2 tablespoons butter

1 cup of pecans, chopped

1 tablespoon fresh chopped rosemary

1 tablespoon sages

1 pound braising greens (collard greens or escarole)

12 ounces brioche or challah, cut in 1/2¨ inch thick slices

1 tablespoon powdered sugar

1 teaspoon extra ground cinnamon

Custard

1 and 1/2 pints or 24 ounces milk

1/2 pint heavy cream

2 egg yolks

6 eggs

1 tablespoon sugar

1 tablespoon honey

salt and pepper

Mix Together

1 teaspoon nutmeg

2 teaspoons ground cinnamon

2 teaspoons ground ginger

Mix eggs, egg yolks, heavy cream, sugar, honey, salt and pepper, add spices. Reserve.

Directions

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.

Wolfgang's Apple Pecan Raisin Stuffing photo Remove from oven and sprinkle with powdered sugar and ground cinnamon.