Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Apple-Walnut Stuffing
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- Level: Easy
- Total: 1 hr 45 min
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 522
- Total Fat
- 28 g
- Saturated Fat
- 10 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 9 g
- Sugar
- 14 g
- Protein
- 16 g
- Cholesterol
- 100 mg
- Sodium
- 786 mg
This hearty, nutty stuffing is flavored with tender, sweet apples and aromatic fennel. Cinnamon raisin bread gives the stuffing some sweet spice, while the buttery, toasted walnuts give it some crunch. A versatile stuffing with classic fall flavors.
- Level: Easy
- Total: 1 hr 45 min
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 522
- Total Fat
- 28 g
- Saturated Fat
- 10 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 9 g
- Sugar
- 14 g
- Protein
- 16 g
- Cholesterol
- 100 mg
- Sodium
- 786 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Melt 6 tablespoons butter in a large skillet over medium-high heat. Add the fennel and onion and cook, stirring occasionally, until softened and translucent, 5 to 7 minutes. Stir in the sage, fennel seeds and 1 teaspoon each salt and pepper; cook 2 minutes. Add the apples and cook until they just begin to soften, 4 to 5 minutes. Add 2 cups chicken broth, bring to a simmer and cook until the vegetables and apples are fully tender, 2 to 3 minutes. Let cool slightly.
- Whisk the remaining 1 cup chicken broth with the eggs in a medium bowl. Transfer the bread, vegetable-apple mixture and walnuts to an extra-large bowl; toss well to coat. Stir in the egg mixture. Spread the stuffing evenly in the baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter all over the stuffing.
- Cover the baking dish with foil and bake 30 minutes. Remove the foil and bake until the stuffing is golden and crisp on top, 20 to 25 minutes. Let rest 15 minutes before serving.
