Apple Stuffing
Transform your holiday table with this irresistible Apple Stuffing, a delightful twist on a classic side dish. Perfectly balanced with the sweet and tart flavor of Granny Smith apples, this recipe combines savory onions, celery, and garlic with the aromatic herbs of sage, thyme, and rosemary for a fragrant and flavorful medley. Tossed with day-old French or sourdough bread and moistened with a savory blend of stock and lightly beaten eggs, this stuffing bakes to golden perfection, offering a crisp top with a tender, moist interior. Ideal for Thanksgiving or any festive gathering, this dish is as comforting as it is impressive. Serve it alongside roasted turkey or ham to complete your feast! Keywords: apple stuffing recipe, holiday side dish, baked stuffing with apples, Thanksgiving stuffing, savory stuffing with herbs.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 large, diced yellow onion
- 4 stalks, diced celery
- 2 medium, peeled and diced Granny Smith apples
- 2 cloves, minced garlic
- 2 teaspoons, minced fresh or 1 teaspoon dried sage
- 2 teaspoons, minced fresh or 1 teaspoon dried thyme
- 1 teaspoon, minced fresh or 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 10 cups, cubed day-old French or sourdough bread
- 2 cups chicken or vegetable stock
- 2 large, lightly beaten eggs
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
In a large skillet, melt the butter over medium heat. Add the diced onion and celery, and sauté until they become tender, about 5-7 minutes.
Stir in the diced apples and cook for another 3-4 minutes, until the apples slightly soften.
Add the minced garlic, sage, thyme, rosemary, salt, and pepper. Cook for 1 minute, stirring frequently, until fragrant. Remove the skillet from heat.
In a large mixing bowl, combine the bread cubes with the sautéed mixture. Toss gently to distribute the vegetables and herbs evenly.
In a separate bowl, whisk together the stock and the beaten eggs. Slowly pour the mixture over the bread, tossing gently until the bread is evenly moistened but not soggy.
Stir in the chopped parsley for a fresh, bright flavor.
Transfer the stuffing mixture to the prepared baking dish. Spread it out evenly and cover the dish with foil.
Bake in the preheated oven, covered, for 25 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the top is golden brown and slightly crisp.
Remove from the oven and let the stuffing rest for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 861 mg | 37% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 7.5 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 107 mg | 8% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 265 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
