1 Video | Photo: Herb and Apple Stuffing Recipe
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
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.
SERVES: 8; Calories: 370; Total Fat 9 grams; Saturated Fat: 4 grams; Protein: 13 grams; Total carbohydrates: 61 grams; Sugar: 7 grams Fiber: 5 grams; Cholesterol: 16 milligrams; Sodium: 1,085 milligrams
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By tgmullen6
Riverside, IL
on January 08, 2013
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Big hit at Christmas. We served it with ham and it complimented it nicely! I also cut back on the onion, used 2 very large apples and baked it in the oven. Everyone really like it. I'll make it again.
By pols005
tulsa, OK
on November 24, 2012
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Very tasty. I used vegetable stock instead of chicken. I will definitely add more stock next time, it was rather dry.
By moses2011
on November 22, 2012
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Very tasty and very easy to make. Made this a vegan dish by swapping off the chicken stock for vegetable and also swapping the butter for vegan spread.
Will make this again for sure!
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