Recipe by Jen Wiehl
Why anyone would make Stove Top after making this, I just wouldn't understand. I made this recipe over 6 years ago and couldn't believe the ease or how it tastes! It's a Thanksgiving tradition now. I'm not a fan of apples baked in foods, but the sweetness of them is so good and gives the dish a great color. The recipe is from a cookbook called "Treasury of Christmas."
Top Review by tkclark624
We really enjoyed this with a crown roast of pork for Easter dinner, however, I must say that next time I will omit the almonds as everyone at the table commented that they were just too much crunch. Otherwise, the apples provided delicious moisture to the herb stuffing and the overall flavor was delicious.
- 2 cups sliced celery
- 1 1⁄2 cups chopped onions
- 1⁄2 cup butter
- 1 3⁄4 cups hot water
- 1 tablespoon instant chicken bouillon
- 12 cups dry bread, cubes (about 16 slices of bread)
- 3 cups coarsley chopped apples
- 1 cup toast slivered almonds
- 1 tablespoon chopped parsley
- 2 teaspoons poultry seasoning
- 1⁄3 teaspoon rubbed sage
Directions See How It's Made
- In large skillet, cook celery and onions in margarine until tender.
- Add water and bouillon; cook until bouillon dissolves.
- In large bowl, combine remaining ingredients.
- Add bouillon mixture.
- Mix well.
- Loosely stuff turkey just before roasting (or not, if you don't like your turkey stuffed) Place remaining stuffing in greased baking dish.
- Bake at 350 degrees for 30 minutes or until hot.