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Herb and Apple Stuffing Recipe

Herb and Apple Stuffing

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (43)

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Average Rating:

Total Reviews: 43

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  • on August 18, 2010

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    I made half the recipe as I didnt need that much and minus rosemary as I hate that flavor. I did use 2 apples, one granny and one red and instead of almonds used honey roasted pecans.............WOW!!!! Amazing flavor! It is phenominal! I never made fresh stuffing before, have had it by family members but theirs doesnt even compare!!! Love it!!!! New family tradition in this house =

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  • on December 31, 2009

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    This stuffing has all the flavors of autumn! I used toasted walnuts instead of almonds, still delish. Also instead of cooking the stuffing inside the bird, I added more chicken stock and cooked in a baking dish, it works and its moist. When Thanksgiving was over, I added grated parmeseano reggiano and stuffed mushrooms with it. Scrumptious! Will use this stuffing next year.

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  • on November 28, 2009

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    I cut the bread cubes smaller than the 1-inch listed in the recipe. I also added more stock to the mix than recommended. end result, the dish was still quite dry and better resembled croutons than stuffing. I don't think I'll be using this one again. you never know until you try, right?

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  • on November 27, 2009

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    I made a complete Thanksgiving dinner inspired by Ina, this was the one recipe I was worried about. I should have known better - it was hands down the best stuffing I have ever had. Easy to make too. I didnt stuff the turkey with it though, I baked it on its own. So good!

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  • on November 23, 2009

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    try using half chicken stock and half apple cider for a sweeter flavor

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  • on November 14, 2009

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    Hi, Carina - to bake this outside of the turkey, just prepare the recipe as directed, and then place into a buttered casserole dish. Bake at 350 degrees for 40-45 minutes...the top should be golden brown. Enjoy! I've never had a bad recipe experience with Ina!

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  • on November 11, 2009

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    I haven't made this yet, but I plan to.
    I do have one question though, is there a way to make this without putting it in the bird? I plan on only making turkey breast.

    Any ideas? I would really appreciate the help.

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  • on February 23, 2008

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    I love cooking with apples...and we really enjoyed this stuffing. I definitely would keep the apples out of the celery/onion saute. They cook up great when added raw inside the bird, and retain the apple flavor which infuses in the stuffing. We cut the recipe in half and used it in a chicken, and it was great!

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  • on November 22, 2007

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    I have used this stuffing recipe for a few years now, and really enjoy it.

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  • on November 22, 2007

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    t his recipe was not even half the difficult i thought it was going to be its my second thanks giving cooking for my family and if say so my self im geting better every year :- well thanks gor this wonder full stuffing it was delisious my husband loved it and for sure its going on my dinner table though out the year thanks agian

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