Why anyone would make Stove Top after making this, I just wouldn't understand. I made this recipe over 6 years ago and couldn't believe the ease or how it tastes! It's a Thanksgiving tradition now. I'm not a fan of apples baked in foods, but the sweetness of them is so good and gives the dish a great color. The recipe is from a cookbook called "Treasury of Christmas."
- 2 cups sliced celery
- 1 1⁄2 cups chopped onions
- 1⁄2 cup butter
- 1 3⁄4 cups hot water
- 1 tablespoon instant chicken bouillon
- 12 cups dry bread, cubes (about 16 slices of bread)
- 3 cups coarsley chopped apples
- 1 cup toast slivered almonds
- 1 tablespoon chopped parsley
- 2 teaspoons poultry seasoning
- 1⁄3 teaspoon rubbed sage
- In large skillet, cook celery and onions in margarine until tender.
- Add water and bouillon; cook until bouillon dissolves.
- In large bowl, combine remaining ingredients.
- Add bouillon mixture.
- Mix well.
- Loosely stuff turkey just before roasting (or not, if you don't like your turkey stuffed) Place remaining stuffing in greased baking dish.
- Bake at 350 degrees for 30 minutes or until hot.