Prep 15 mins
Cook 45 mins
Use this to stuff turkey,pork chops,lamb,chicken, any thing you want! This completes a holiday meal!
- 78.07 ml butter or 78.07 ml margarine
- 1 large onion, finely chopped
- 2 stalk celery, finely chopped
- 236.59 ml chopped red baking apple
- 236.59 ml chopped green cooking apple
- 473.18 ml soft bread cubes or 473.18 ml whole wheat bread cubes, toasted
- 236.59 ml chopped walnuts
- 29.58 ml dried whole-leaf sage
- 2.46 ml dried rosemary
- 2.46 ml dried thyme
- 1 large egg, beaten
- 118.29 ml milk
- 2.46 ml salt
- 1.23 ml pepper
- Melt butter in a small skillet over medium-high heat; add onion and celery, and cook, stirring constantly, until tender.
- Combine apples, bread cubes, and next 4 ingredients in a large bowl; stir in vegetable mixture, egg, and remaining ingredients.
- Spoon into a lightly greased 11x7x1 1/2-inch baking dish.
- Bake at 350* for 30 minutes.
- Yield: 6 servings (4 1/2 cups).
I tried this a few weeks ago and served it with a grilled turkey. I thought it was very good. My guests LOVED it. I used fresh herbs from my garden, a little extra broth and added dried cranberries. I did not toast the bread but did toast the walnuts. This will be my stuffing for Thanksgiving.
It was good, but when I saw that 8 people had given this recipe 5 stars I was expecting it to be GREAT. I substituted several things to make it gluten and dairy free (rice bread instead of bread crumbs, olive oil instead of butter, and almond milk instead of milk), which no doubt affected the outcome. If I make it again I will take the other people's suggestions to add more liquid (chicken stock) because I also like my stuffing moist.
This turned out great! I also added some stock for extra moistness, since I used more bread. I also added some dried cranberries. Everyone loved it and one guest even asked for the recipe.