Apple & Herb Stuffing
photo by Jen Wiehl
- Ready In:
- 50mins
- Ingredients:
- 11
- Yields:
-
2.5 quarts
ingredients
- 473.18 ml sliced celery
- 354.88 ml chopped onions
- 118.29 ml butter
- 414.03 ml hot water
- 14.79 ml instant chicken bouillon
- 2839.08 ml dry bread, cubes (about 16 slices of bread)
- 709.77 ml coarsley chopped apples
- 236.59 ml toast slivered almonds
- 14.79 ml chopped parsley
- 9.85 ml poultry seasoning
- 1.64 ml rubbed sage
directions
- 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.
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Reviews
-
We really enjoyed this with a crown roast of pork for Easter dinner, however, I must say that next time I will omit the almonds as everyone at the table commented that they were just too much crunch. Otherwise, the apples provided delicious moisture to the herb stuffing and the overall flavor was delicious.
RECIPE SUBMITTED BY
Jen Wiehl
Sacramento, Ca
<p>My hubby and I live in Sacramento, California. I am the Director of Operations for Backgrounds Online, where we provide pre-employment screening for companies. <br /><br />The DH and I have a tiny apartment and a tinier kitchen out of which we try and perform miracles. It's known as a "one butt kitchen" to my mother and we have fun juggling that together. This fostered a blog we created where we try and showcase "little miracles" we perform in the "One Butt Kitchen." </p>