Herb and Apple Stuffing

53 Ratings
Recipe courtesy ofIna Garten

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

Yield: 8 to 10 servings

Level: Intermediate



  • 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


  • 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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53 Ratings

Hard to find a good vegetarian stuffing!   So I changed this one to veggie broth and baked not in turkey but in 2 casseroles; 325 convection 20min/350 30m, so upped the liquid to 4c. I added 1 c dried cranberries for color, next time I will soak them in the liquid first but that was a good change. It's salty from all the canned broth, better stock needed, but OK with the sweet fruits. <br /> See All Reviews Post Review

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