Sunny's Apple Walnut Stuffing
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 303
- Total Fat
- 14
- Saturated Fat
- 4
- Carbohydrates
- 38
- Dietary Fiber
- 4
- Sugar
- 9
- Protein
- 8
- Cholesterol
- 14
- Sodium
- 566
- Total: 1 hr 30 min
- Active: 30 min
Ingredients
4 tablespoons unsalted butter, plus additional for greasing
1 cup chopped yellow onions
1 cup chopped celery
1 tablespoon chopped fresh thyme
5 to 6 fresh sage leaves, chopped
4 cloves garlic, grated on a rasp
Kosher salt and freshly ground black pepper
1 (12-ounce) bag stuffing mix, such as Pepperidge Farm
1 cup walnuts, toasted and broken into small pieces by hand
2 apples, peeled, cored and diced the size of the stuffing cubes
1/4 cup loosely packed chopped fresh parsley
2 to 2 1/2 cups turkey or chicken stock
Directions
- Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish and set aside.
- In a large pan on medium heat, add the butter, onions, celery, thyme, sage and garlic. Season with a pinch of salt and a nice grind of pepper. Cook until the onions and celery are tender but the garlic is not browned, about 8 minutes.
- Meanwhile, in a large bowl, combine the stuffing mix with the walnuts, apples and parsley. Add the onion mixture to the bread mixture and stir to combine. Pour the stock over the bread mixture and stir to combine.
- Transfer the stuffing to the baking dish and press down to compact it. Cover with foil. Bake for 45 minutes, then raise the oven temperature to 400 degrees F. Remove the foil and continue to bake until golden brown on top, about 15 to 20 minutes more.
- If making the day before, let the stuffing cool completely, cover and refrigerate. Bring to room temperature before reheating until warmed through.