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SideChef
Recipes
American
Apple Stuffing
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12 INGREDIENTS • 12 STEPS • 4HRS 20MINS

Apple Stuffing

Recipe
Ina's dressing is amazing. Filled with large chunks of bread from a boule, large chunks of apples and fresh herbs with sausage. We took many liberties when making a vegetarian copycat. Still delicious, maybe even better.
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Ina's dressing is amazing. Filled with large chunks of bread from a boule, large chunks of apples and fresh herbs with sausage. We took many liberties when making a vegetarian copycat. Still delicious, maybe even better.
author_avatar
Throwdown Kitchen
Hi, I’m John Mooney, and I am a food writer and video blogger. I started the Throwdown Kitchen blog to write about the amazing foods that people make. My wife Jeannette and I live in Maryland, and our passion is discovering amazing restaurants, roadside stands and the people who make it happen.
http://throwdownkitchen.com/

4HRS 20MINS

Total Time

$1.00

Cost Per Serving

Ingredients

Servings
8
us / metric
Bread
1 loaf
(1 lb)
Bread
Salted Butter
1/2 cup
Salted Butter
White Onion
1
Large White Onion
Celery
3 stalks
Celery
Gala Apples
2
Gala Apples
Raisins
4 Tbsp

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Sun-Maid Raisins
Fresh Parsley
2 Tbsp
Fresh Parsley
Orange Marmalade
1 Tbsp
Orange Marmalade
Poultry Seasoning
1 tsp
Poultry Seasoning
Kosher Salt
1/2 tsp
Kosher Salt
Ground Black Pepper
1/2 tsp
Ground Black Pepper
Vegetable Stock
2 cups
Vegetable Stock

Nutrition Per Serving

VIEW ALL
Calories
308
Fat
13.5 g
Protein
5.8 g
Carbs
41.5 g
Love This Recipe?
Add to plan
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Apple Stuffing
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author_avatar
Throwdown Kitchen
Hi, I’m John Mooney, and I am a food writer and video blogger. I started the Throwdown Kitchen blog to write about the amazing foods that people make. My wife Jeannette and I live in Maryland, and our passion is discovering amazing restaurants, roadside stands and the people who make it happen.
http://throwdownkitchen.com/

Cooking Instructions

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step 1
Preheat oven to 250 degrees F (120 degrees C).
step 2
Cut the Bread (1 loaf) into slices, then into cubes about 1/2-inch in size.
step 3
Soak the Sun-Maid Raisins (4 Tbsp) in warm water for at least 30 minutes.
step 4
Put the bread cubes on a baking sheet and bake them in the oven for 30 minutes. Cubes will be lightly toasted and dry. Can be done a day ahead.
step 5
Peel, core, and dice the Gala Apples (2).
step 6
Dice the White Onion (1), and dice the Celery (3 stalks). Chop the Fresh Parsley (2 Tbsp).
step 7
In a large sauté pan, melt the Salted Butter (4 Tbsp) and add the onion, celery, apples, Poultry Seasoning (1 tsp), Kosher Salt (1/2 tsp), Ground Black Pepper (1/2 tsp), and Orange Marmalade (1 Tbsp). Sauté the mixture for 10 minutes, until the mixture is soft.
step 8
Combine the bread cubes, cooked vegetables, raisins, and chopped parsley in a large bowl, and then add the Vegetable Stock (2 cups). Mix well.
step 9
Butter or spray a casserole pan 13x9-inch. Layer the top of the stuffing with thin slices of Salted Butter (4 Tbsp). Pour the stuffing into the pan and cover with plastic wrap. Refrigerate for 2 hours but best overnight.
step 10
Preheat an oven to 350 degrees F (180 degrees C).
step 11
Cover the dish with foil and cook for 45 minutes.
step 12
Remove the foil and cook for another 15 minutes. Keep warm or serve immediately.

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Tags

American
Comfort Food
Lunch
Shellfish-Free
Dinner
Fall
Vegetarian
Side Dish
Vegetables
Thanksgiving
Winter
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