Herb and Apple Stuffing

Total Time:
2 hr 50 min
Prep:
20 min
Cook:
2 hr 30 min

Yield:
8 servings
Level:
Intermediate

NUTRITION INFO
Ingredients
  • 16 cups 1-inch bread cubes, white or whole wheat (2 baguettes)
  • 4 tablespoons unsalted butter (1/2 stick)
  • 2 cups medium-diced yellow onion (2 large)
  • 2 cups medium-diced celery (3 large stalks)
  • 2 Granny Smith apples, unpeeled, cored and large diced
  • 2 tablespoons chopped flat-leaf parsley
  • 1 1/2 teaspoons minced fresh rosemary leaves
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup chicken stock
  • 1/2 cup sliced blanched almonds, toasted, optional
Directions
Watch how to make this recipe.
  • Preheat oven to 300 degrees F.

  • Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes.

  • In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Saute for 10 minutes, until the mixture is soft.

  • Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, if desired.

  • Place the stuffing into the main cavity of the turkey and into the neck of the bird.. I cook a 12-pound turkey for 2 1/2 hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.


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    This recipe is featured in:

    Ina Garten's Thanksgiving Menu