Best Apple Stuffing Recipes

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AWESOME SAUSAGE, APPLE AND CRANBERRY STUFFING



Awesome Sausage, Apple and Cranberry Stuffing image

This Thanksgiving stuffing is fantastic! It is very flavorful and fresh-tasting. This recipe will stuff a 10-pound turkey (which serves six) plus extra. I replaced the usual pork sausage with much healthier turkey sausage. Other dried fruits may also be used in place of cranberries.

Provided by Stacy M. Polcyn

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h40m

Yield 10

Number Of Ingredients 14

1 ½ cups cubed whole wheat bread
3 ¾ cups cubed white bread
1 pound ground turkey sausage
1 cup chopped onion
¾ cup chopped celery
2 ½ teaspoons dried sage
1 ½ teaspoons dried rosemary
½ teaspoon dried thyme
1 Golden Delicious apple, cored and chopped
¾ cup dried cranberries
⅓ cup minced fresh parsley
1 cooked turkey liver, finely chopped
¾ cup turkey stock
4 tablespoons unsalted butter, melted

Steps:

  • Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
  • In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
  • Pour sausage mixture over bread in bowl. Mix in chopped apple, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Allow stuffing to cool completely before loosely stuffing a turkey.

Nutrition Facts : Calories 235.5 calories, Carbohydrate 21.7 g, Cholesterol 80.2 mg, Fat 11.6 g, Fiber 2.1 g, Protein 12.5 g, SaturatedFat 5 g, Sodium 547.5 mg, Sugar 8.7 g

APPLE PORK CHOPS AND STUFFING



Apple Pork Chops and Stuffing image

Tender, moist pork chops surrounded by apples and stuffing make this quick and easy supper a great meal anytime.

Provided by Sweetly

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 1h15m

Yield 6

Number Of Ingredients 6

1 tablespoon vegetable oil
6 (1-inch thick) boneless pork loin chops
1 ½ cups water
¼ cup margarine
1 (6 ounce) package pork stuffing mix
1 (21 ounce) can apple pie filling with cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Heat vegetable oil in a large skillet over medium-high heat; brown pork chops in the hot oil, 3 to 4 minutes per side.
  • Bring water and margarine to a boil in a saucepan; add stuffing mix and cover. Remove saucepan from heat and let stand 5 minutes to absorb water. Remove cover and fluff stuffing with a fork.
  • Spread apple pie filling into the prepared baking dish; layer pork chops onto pie filling layer. Spoon stuffing over pork chops. Cover baking dish with aluminum foil.
  • Bake in the preheated oven for 35 minutes. Remove aluminum foil and cook until pork is no longer pink in the center, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 553.1 calories, Carbohydrate 46.1 g, Cholesterol 106.6 mg, Fat 19.8 g, Fiber 2 g, Protein 44 g, SaturatedFat 4.7 g, Sodium 649.6 mg, Sugar 3.1 g

CROWN ROAST OF PORK WITH APPLE STUFFING



Crown Roast of Pork with Apple Stuffing image

Categories     Onion     Pork     Roast     Dinner     Apple     Bacon     Celery     Fall     Parsley     Jam or Jelly     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 23

For stuffing:
6 slices firm white sandwich bread, cut into 1-inch squares
3/4 stick (6 tablespoons) unsalted butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery including some leaves
11/2 lb tart apples such as Granny Smith, peeled and cut into 1/4-inch-thick wedges
1/3 cup sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon chopped fresh sage or 1/4 teaspoon dried sage
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon freshly grated nutmeg
Pinch of cinnamon
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
For roast:
1 (9- to 11-lb) crown roast of pork, rib ends frenched
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/3 lb sliced bacon
For pan sauce:
1 1/2 cups water
1/4 cup red-currant or apple jelly

Steps:

  • Make stuffing:
  • Preheat oven to 350°F.
  • Spread bread squares in 1 layer in a shallow baking pan and bake in middle of oven until dry and lightly toasted, about 15 minutes. Leave oven on (for roast) and cool bread.
  • Cook onion and celery in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 4 to 5 minutes. Stir in apples, sugar, salt, pepper, sage, thyme, nutmeg, and cinnamon. Reduce heat to low, then cook, covered, stirring, until apples are tender, about 15 minutes. Stir in bread squares, parsley, and chives.
  • Make roast:
  • Set oven rack in lower third of oven. Sprinkle roast inside and out with salt and pepper and put in a large flameproof roasting pan. Mound stuffing in cavity. Wrap tips of rib bones with foil to prevent burning, then wrap meat below bones with overlapping bacon strips, securing them with wooden toothpicks.
  • Roast pork in middle of oven, covering stuffing loosely with foil after 30 minutes, until an instant-read thermometer registers 155°F when inserted 2 inches into center of meat (do not touch bones), 2 1/4 to 2 3/4 hours total.
  • Transfer roast to a carving board and let stand, loosely covered with foil, 15 to 20 minutes. (Temperature of meat will rise to 160°F; meat will be slightly pink.)
  • Make pan sauce:
  • Skim fat from pan drippings. Straddle pan across 2 burners and add water, then deglaze pan by boiling over high heat, stirring and scraping up brown bits. Pour through a fine sieve into a saucepan, discarding solids.
  • Add jelly and any juices accumulated on carving board, then simmer sauce, whisking occasionally and skimming any fat that rises, until jelly is melted, about 4 minutes. Season with salt and pepper.
  • Remove all foil from roast and carve into chops by cutting between ribs.

SAUSAGE, DRIED CRANBERRY AND APPLE STUFFING



Sausage, Dried Cranberry and Apple Stuffing image

Serve a hearty side of Food Network's Sausage, Dried Cranberry and Apple Stuffing recipe for Thanksgiving dinner.

Provided by The Hearty Boys

Categories     side-dish

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 14

1 pound mild bulk breakfast sausage
4 tablespoons butter
3 cups sliced leeks, white and pale-green parts only, cleaned well (about 2 large leeks)
2 Granny Smith apples, cored and chopped
1 cup chopped celery with leaves
1 tablespoon poultry seasoning
1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
1 tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary
6 cups boxed bread cubes (croutons)
1/3 cup chopped fresh parsley leaves
2 to 3 cups chicken stock
1 tablespoon salt
2 teaspoons ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Saute the sausage in a large heavy skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes. Using a slotted spoon, transfer the sausage and drippings to a large bowl. Melt the butter in the same skillet over medium-high heat. Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the leeks are soft, about 8 minutes. Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley. Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn't be mushy. Season with salt and pepper. Place in a casserole dish. (The stuffing can be made to this point 2 days before Thanksgiving, refrigerated.)
  • Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot. Remove and serve immediately.

ROAST TURKEY WITH WILD RICE, SAUSAGE, AND APPLE STUFFING



Roast Turkey with Wild Rice, Sausage, and Apple Stuffing image

Provided by Food Network Kitchen

Categories     main-dish

Time 4h15m

Yield 8 servings of 2/3 cup stuffing and 4 ounces skinless turkey

Number Of Ingredients 18

1 cup wild rice
3 cups water
1 1/2 teaspoons kosher salt
2 tablespoons unsalted butter
1 medium onion, chopped
1 cooking apple, such as a Golden Delicious, Gravenstein, or Rome, peeled, cored, and chopped
2 ribs celery with leaves, chopped
2 cloves garlic, chopped
1 tablespoon minced fresh thyme leaves
Pinch ground mace or nutmeg
Freshly ground black pepper
1/2 pound fresh Italian-style turkey sausage, casings removed
1/2 cup pecan pieces, toasted (see Cook's Note)
1/4 cup chopped fresh flat-leaf parsley
1 (8 to 10 pound) turkey, fresh or thawed
4 tablespoons unsalted butter (1/2 stick)
2 teaspoons poultry seasoning
Kosher salt and freshly ground black pepper

Steps:

  • For the stuffing: Combine the wild rice, water, and 1/2 teaspoon of the salt in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender and just bursting, about 30 minutes. (Times may very depending on the brand of rice used.) Drain and set aside.
  • Adjust an oven rack to lowest position and remove other racks. Preheat to 325 degrees F.
  • Melt the butter in a large skillet over medium-high heat. Add the onion, apple, celery, garlic, thyme, mace, remaining 1 teaspoon salt and pepper, to taste. Cook until the vegetables soften, about 5 minutes. Stir in sausage, breaking it up with a wooden spoon and cook until it loses most of its rosy color, but not so much that it's dry, about 5 minutes more. Stir in the cooked wild rice, pecans, and parsley into the vegetable mixture. (This can be made the day before.)
  • For the turkey: Remove turkey parts from neck and breast cavities and reserve for other uses, if desired. Dry bird well with paper towels, inside and out. Melt the butter together with the poultry seasoning. Salt and pepper inside the bird cavity. Loosely add the stuffing to the cavity and set the bird on a rack in a roasting pan, breast-side up, and brush generously with the seasoned butter, then season with salt and pepper. Tent the top of the bird with foil.
  • Roast the turkey for about 2 hours undisturbed. Remove and discard the foil. Baste with the remaining butter. Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh, about 20 to 25 minutes more. Remove turkey from oven and tent with foil for 15 minutes before carving.

HERB AND APPLE STUFFING



Herb and Apple Stuffing image

Serve Ina Garten's crowd-pleasing stuffing at your Thanksgiving feast: Herb and Apple Stuffing from Food Network.

Provided by Ina Garten

Time 2h50m

Yield 8 to 10 servings

Number Of Ingredients 11

16 cups 1-inch bread cubes, white or whole wheat (2 baguettes)
4 tablespoons unsalted butter (1/2 stick)
2 cups medium-diced yellow onion (2 large)
2 cups medium-diced celery (3 large stalks)
2 Granny Smith apples, unpeeled, cored and large diced
2 tablespoons chopped flat-leaf parsley
1 1/2 teaspoons minced fresh rosemary leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chicken stock
1/2 cup sliced blanched almonds, toasted, optional

Steps:

  • Preheat oven to 300 degrees F.
  • Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes.
  • In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Saute for 10 minutes, until the mixture is soft.
  • Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, if desired.
  • Place the stuffing into the main cavity of the turkey and into the neck of the bird. I cook a 12-pound turkey for 2 1/2 hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.

CRANBERRY APPLE STUFFING



Cranberry Apple Stuffing image

One Thanksgiving, I lost the recipe I planned to use, so I threw this cranberry stuffing together. My cousin Sandy, a die-hard traditional stuffing fan, said this was the best stuffing she'd ever tasted! Talk about a compliment! -Beverly Norris, Evanston, Wyoming

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 12 servings.

Number Of Ingredients 15

3/4 pound bulk Italian sausage
2 celery ribs, finely chopped
1 small onion, finely chopped
6 garlic cloves, minced
1 can (14-1/2 ounces) chicken broth
1/2 cup butter, cubed
1 package (12 ounces) seasoned stuffing cubes
1-1/2 cups chopped apples
1 cup dried cranberries
1/2 cup slivered almonds
1-1/2 teaspoons dried sage leaves
1-1/2 teaspoons dried thyme
1/8 teaspoon pepper
Dash salt
1 to 1-1/2 cups apple cider or juice

Steps:

  • Preheat oven to 350°. In a Dutch oven, cook sausage, celery, onion and garlic over medium heat until sausage is no longer pink; drain. Add broth, stirring to loosen browned bits from pan. Add butter; cook and stir until butter is melted. Remove from the heat., Stir in stuffing cubes, apples, cranberries, almonds, sage, thyme, pepper, salt and enough cider to reach desired moistness. Transfer to a greased 13x9-in. baking dish., Cover and bake 25 minutes. Uncover; bake until lightly browned, 5-10 minutes.

Nutrition Facts : Calories 338 calories, Fat 17g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 809mg sodium, Carbohydrate 40g carbohydrate (16g sugars, Fiber 4g fiber), Protein 8g protein.

SAUSAGE AND APPLE STUFFING



Sausage and Apple Stuffing image

I got this recipe from my sister in law a few years ago and it is now the only stuffing I make. We all enjoy it very much.

Provided by ANTLALA

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h

Yield 12

Number Of Ingredients 8

½ pound ground pork breakfast sausage
2 tablespoons butter
½ cup chopped celery
¼ cup chopped onion
1 (4 ounce) can water chestnuts, drained and chopped
1 (12 ounce) package herb-seasoned dry bread stuffing mix
3 apples - peeled, cored and cubed
1 tablespoon chicken broth

Steps:

  • Place ground pork breakfast sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  • Melt butter in a medium saucepan over medium heat. Stir in celery, onion and water chestnuts. Cook and stir until tender. Remove from heat.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Prepare herb-seasoned dry bread stuffing mix according to package directions. Mix in sausage, celery mixture, apples and chicken broth.
  • Transfer mixture to a medium baking dish. Bake in the preheated oven 30 minutes, or until lightly browned.

Nutrition Facts : Calories 221 calories, Carbohydrate 25.9 g, Cholesterol 18.2 mg, Fat 10.6 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 4.2 g, Sodium 589.7 mg, Sugar 5.4 g

CRANBERRY, SAUSAGE AND APPLE STUFFING



Cranberry, Sausage and Apple Stuffing image

A mellow stuffing that pairs up perfectly with the Maple Roast Turkey and Gravy. Originally submitted to ThanksgivingRecipe.com.

Provided by Ibby

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h35m

Yield 20

Number Of Ingredients 11

1 pound sweet Italian sausage, casings removed
¼ cup butter
6 cups coarsely chopped leeks
3 tart apples - peeled, cored and chopped
2 cups chopped celery
4 teaspoons poultry seasoning
2 teaspoons dried rosemary, crushed
1 cup dried cranberries
12 cups white bread cubes, baked until slightly dry
1 ⅓ cups chicken stock
salt and black pepper to taste

Steps:

  • Cook and stir sausage in a large skillet over medium heat, crumbling coarsely, for about 10 minutes. Remove sausage to a large bowl with a slotted spoon. Empty pan of grease.
  • Into the same pan melt the butter. Add the leeks or onions, apples, celery and poultry seasoning; cook until softened, about 10 minutes. Add the rosemary, dried cranberries and cooked sausage. Mix all with the dried bread cubes. Season to taste with salt and pepper. Moisten with the chicken stock.
  • Stuff turkey with about 5 cups for a 14 pound turkey. Add additional chicken stock to moisten stuffing if needed. Remaining stuffing can be baked in a covered buttered casserole at 350 degrees F (175 degrees C) for about 45 minutes. Uncover and bake for another 15 minutes to brown top.

Nutrition Facts : Calories 195.1 calories, Carbohydrate 26.6 g, Cholesterol 15.4 mg, Fat 7.7 g, Fiber 2.2 g, Protein 5.7 g, SaturatedFat 3.2 g, Sodium 468.4 mg, Sugar 8.7 g

WHAT A FACE! OPEN FACED HOT TURKEY SAMMYS WITH SAUSAGE STUFFING AND GRAVY, SMASHED POTATOES WITH BACON, WARM APPLE CRANBERRY SAUCE



What a Face! Open Faced Hot Turkey Sammys with Sausage Stuffing and Gravy, Smashed Potatoes with Bacon, Warm Apple Cranberry Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 25

2 pounds new potatoes or baby Yukon gold potatoes
1/2 cup sour cream
2 tablespoons butter
3 strips par cooked bacon, crisped in microwave and chopped (recommended: Ready Crisp)
Salt and pepper
1 cup store bought apple sauce
1 (14 ounce) can whole berry cranberry sauce
2 slices whole grain bread
Butter
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 pound maple sausage, bulk or removed from large link casing
1 medium onion, chopped
2 celery ribs, chopped
2 teaspoons poultry seasoning
Salt and pepper
1 cup chicken stock or turkey broth
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups chicken stock or turkey broth
1 teaspoon poultry seasoning
Salt
A few grinds black pepper
1 1/2 to 2 pounds turkey breast meat: roasted turkey breast or thick-cut deli turkey
4 slices whole grain bread
2 tablespoons chopped flat-leaf parsley or chopped chives, for garnish

Steps:

  • Preheat a medium skillet over medium high heat.
  • Place potatoes in a medium pot. Cut larger potatoes in half. Leave smaller baby potatoes whole. Cover potatoes with water and top with a lid. Place over high heat. When the water boils, salt water and cook potatoes with the lid off pot for 10 to 11 minutes, until tender.
  • Place a second low pot on the stove top over medium-high heat. Add apple sauce and canned cranberry sauce. Stir to combine and gently heat through, about 10 minutes.
  • Toast 2 slices whole grain bread and butter heavily, 1/2 tablespoon per slice. Chop into small cubes and reserve.
  • Add extra-virgin olive oil and sausage meat to hot skillet. Brown and crumble the sausage with a wooden spoon or heat safe spatula. Add onions and celery to the skillet then season with poultry seasoning and salt and pepper and cook 5 minutes. Add bread to the skillet and stir to combine. Dampen the stuffing with chicken stock and turn to combine. Turn off heat and cover pan loosely with foil to hold heat.
  • Preheat a second skillet over medium heat to prepare turkey and gravy.
  • Drain cooked potatoes and return to hot pot. Smash with sour cream, butter and crisped, chopped bacon. Season the smashed potatoes with salt and pepper. If they are too thick, thin them out with milk or a splash of broth.
  • Add 2 tablespoons butter to preheated skillet and melt it. Whisk in flour and cook 1 minute. Whisk in 2 cups stock or broth. Add the poultry seasoning, a pinch of salt and a few grinds of black pepper to the gravy. Allow it to thicken slightly.
  • Cut roasted turkey meat away from the breast bones of rotisserie turkey breast. If you are using deli turkey, remove from packaging and separate slices. Set turkey into gravy.
  • Place a bread slice on dinner plate. Use a large ice cream scoop to place a mound of stuffing on the bread. Place turkey on top of stuffing. Serve smashed potatoes and cranberries on the side. Spoon the extra gravy over potatoes and turkey sandwiches. Sprinkle the plates with chopped parsley or chives and serve.

APPLE-CRANBERRY STUFFING



Apple-Cranberry Stuffing image

I leave out the giblets my mom used in her stuffing and bump up the fruit and wild rice instead. The result is this delicious apple cranberry stuffing. -Miranda Allison, Simpsonville, South Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 16 servings (3/4 cup each).

Number Of Ingredients 12

1/2 cup butter, cubed
1/2 cup chopped sweet onion
1 celery rib, chopped
12 cups seasoned stuffing cubes (about 20 ounces)
2 medium apples, finely chopped
2 cups cooked wild rice
1-1/2 cups dried cranberries
3 teaspoons dried parsley flakes
1 teaspoon salt
1 teaspoon poultry seasoning
1/2 teaspoon pepper
1-1/2 to 2 cups chicken broth

Steps:

  • Preheat oven to 350°. In a 6-qt. stockpot, melt butter over medium heat. Add onion and celery; cook and stir 4-5 minutes or until tender. Add stuffing cubes, apples, rice, cranberries and seasonings; toss. Stir in enough broth to reach desired moistness., Transfer to a greased 13x9-in. baking dish. Bake, covered, 30 minutes. Uncover and bake 10-15 minutes longer or until lightly browned.

Nutrition Facts : Calories 261 calories, Fat 8g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 819mg sodium, Carbohydrate 45g carbohydrate (12g sugars, Fiber 4g fiber), Protein 5g protein.

WILD RICE, APPLE, AND DRIED-CRANBERRY STUFFING



Wild Rice, Apple, and Dried-Cranberry Stuffing image

Categories     Fruit     Herb     Side     Bake     Thanksgiving     Stuffing/Dressing     Cranberry     Apple     Fall     Wild Rice     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 15

4 cups water
1 cup wild rice
1 1/2 teaspoons salt
1/2 pound crusty white bread, cut into 1/2-inch cubes (6 cups)
1 stick (1/2 cup) unsalted butter, plus 2 tablespoons melted unsalted butter or reserved fat from turkey
2 cups diced (1/3 inch) onion
2 cups diced (1/3 inch) celery
2 cups diced (1/3 inch) apple
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh sage or 1 1/2 teaspoons dried, crumbled
2 teaspoons finely chopped fresh marjoram or 1/2 teaspoon dried, crumbled
1 teaspoon finely chopped fresh thyme or 1/4 teaspoon dried, crumbled
1/2 teaspoon black pepper
1 cup dried cranberries (5 ounces)
1 cup turkey stock or chicken broth

Steps:

  • Bring water to a boil in a 2-quart heavy saucepan, then add rice and 1/2 teaspoon salt. Reduce heat to low and cook, covered, until rice is tender and most grains are split open, 1 to 1 1/4 hours (not all liquid will be absorbed). Drain well in a colander and spread out in a baking pan to cool completely.
  • Put oven rack in upper third of oven and preheat oven to 350°F.
  • Spread bread cubes in a shallow baking pan and bake in upper third of oven until dry, about 20 minutes.
  • Melt 1 stick butter in a large nonstick skillet over moderate heat, then cook onion and celery, stirring, until softened, about 8 minutes. Add apple and cook, stirring, until crisp-tender, about 5 minutes. Stir in herbs, pepper, and remaining teaspoon salt and cook, stirring, 2 minutes. Transfer to a large bowl and toss with rice, bread, and dried cranberries.
  • Increase oven temperature to 450°F and butter a shallow 3-quart baking dish (13 by 9 inches).
  • Spread stuffing evenly in baking dish and drizzle with turkey stock and melted butter. Bake, covered tightly with foil, in upper third of oven until heated through, about 20 minutes. Remove foil and bake until top is browned, 10 to 15 minutes more.

CRANBERRY, APPLE AND SAUSAGE STUFFING



Cranberry, Apple and Sausage Stuffing image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 14

8 tablespoons (1/2 cup or 1 stick) butter, unsalted
2 medium onions, finely diced
3 cups chopped celery, (about 6 large stalks)
6 cups coarsely chopped leeks, (about 12)
4 apples, peeled, cored and chopped
1 pound breakfast sausage or Italian sausage, casings removed
6 teaspoons poultry seasoning
2 teaspoons chopped fresh rosemary leaves, (about 4 sprigs)
2 teaspoons chopped fresh sage leaves, (about 6 leaves)
2 teaspoons chopped fresh parsley leaves, (about 4 to 6 sprigs)
2 cups dried cranberries
1 box stuffing mix (not cornbread) (recommended: Pepperidge Farm)
2 cups (1 pint) vegetable stock
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Melt the butter in a large skillet and saute the onions, celery, leeks, apples, and sausage, breaking up the sausage as you cook. After about 10 minutes, add the poultry seasoning, fresh herbs and dried cranberries. Add the dried stuffing mix and moisten with the vegetable stock. Season stuffing mix with salt and pepper, to taste. (I like the stuffing a little wetter - if you don't, just add less stock)
  • Place into a buttered casserole dish and bake for 45 minutes.

CROWN ROAST OF PORK WITH APPLE-CRANBERRY STUFFING



Crown Roast of Pork with Apple-Cranberry Stuffing image

Dinner fit for a king? Classic crown roast of pork with apple-cranberry stuffing will please the whole royal family.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h

Yield 12

Number Of Ingredients 15

2 teaspoons salt
1 teaspoon pepper
1 teaspoon dried sage leaves, crushed
1 teaspoon dried thyme leaves
1 pork crown roast, 20 ribs (8 lb)
1/2 cup butter or margarine
1 large onion, chopped (3/4 cup)
1 medium celery stalk, chopped (1/2 cup)
8 cups soft whole-grain bread cubes
1/2 cup dried cranberries
1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/8 teaspoon pepper
2 medium apples, chopped (2 cups)
1/2 cup Progresso™ chicken broth (from 32-oz carton) or water

Steps:

  • Heat oven to 325°F. In small bowl, mix 2 teaspoons salt, 1 teaspoon pepper, sage and dried thyme; rub over pork.
  • Place pork, bone ends up, on rack in shallow roasting pan. Wrap bone ends with foil to prevent excessive browning. Insert meat thermometer so tip is in thickest part of pork and does not touch bone or rest in fat. Place a small heatproof bowl or crumpled foil in crown to hold its shape. Do not add water.
  • Roast uncovered 2 hours 40 minutes to 3 hours 20 minutes or until thermometer reads 165°F.
  • In 10-inch skillet, melt butter over medium heat. Cook onion and celery in butter about 2 minutes, stirring occasionally, until crisp-tender; remove from heat. In large bowl, thoroughly mix onion mixture and remaining stuffing ingredients except broth. Add broth; toss. One hour before pork is done, fill center of crown with stuffing. Cover stuffing only with foil during first 30 minutes.
  • When pork is done, place on warm platter, cover with tent of foil and let stand 15 to 20 minutes or until thermometer reads 170°F. (Temperature will continue to rise about 5°F and pork with be easier to carve as juices set up.)
  • Remove foil; place paper frills on bone ends if desired. To serve, spoon stuffing into bowl and cut pork between ribs.

Nutrition Facts : Calories 460, Carbohydrate 21 g, Cholesterol 140 mg, Fat 1, Fiber 2 g, Protein 44 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 790 mg

BAKED APPLE CRANBERRY STUFFING



Baked Apple Cranberry Stuffing image

Provided by Food Network

Time 55m

Yield 11 Servings

Number Of Ingredients 7

3 tablespoons butter
4 stalks celery, sliced (about 2 cups)
1 large onion, chopped (about 1 cup)
2¼ cups Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1 medium Granny Smith apple, chopped
1 cup sweetened dried cranberries
1 package (12 ounces) Pepperidge Farm® Herb Seasoned Cubed Stuffing

Steps:

  • 1.Heat the oven to 350°F. Line a 3-quart shallow baking pan with aluminum foil, dull-side down. 2.Heat the butter in a 3-quart saucepan over medium heat. Add the celery and onion and cook until they're tender, stirring occasionally. Stir in the broth, apple and cranberries. Remove the saucepan from the heat. Add the stuffing and mix lightly. Spoon the stuffing mixture into the baking pan. 3.Bake for 35 minutes or until the stuffing mixture is hot.

TURKEY APPLE STUFFING



Turkey Apple Stuffing image

Complementing your golden bird, the well-seasoned bread stuffing is sparked by a festive sweetness from apples and raisins. It's a staple on our holiday menu. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 4h5m

Yield 12 servings.

Number Of Ingredients 12

1-1/2 cups chopped celery
3/4 cup chopped onion
3/4 cup butter, cubed
9 cups day-old cubed whole wheat bread
3 cups finely chopped apples
3/4 cup raisins
1-1/2 teaspoons salt
1-1/2 teaspoons dried thyme
1/2 teaspoon rubbed sage
1/4 teaspoon pepper
1 turkey (14 to 16 pounds)
Additional butter, melted

Steps:

  • In a Dutch oven, saute celery and onion in butter until tender. Remove from the heat; stir in the bread cubes, apples, raisins, salt, thyme, sage and pepper. , Just before baking, loosely stuff turkey with 4 cups stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Brush with melted butter. , Bake, uncovered, at 325° for 3-3/4 to 4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Bake additional stuffing, covered, for 20-30 minutes. Uncover; bake 10 minutes longer or until browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. If desired, thicken pan drippings for gravy.

Nutrition Facts : Calories 839 calories, Fat 41g fat (16g saturated fat), Cholesterol 317mg cholesterol, Sodium 774mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 4g fiber), Protein 88g protein.

SAUSAGE & APPLE STUFFING



Sausage & Apple Stuffing image

Can't decide what kind of stuffing to make? Try this recipe...it's very easy to prepare, loaded with great flavor and goes from stovetop to table in just 25 minutes!

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 25m

Yield 8

Number Of Ingredients 8

1 ¾ cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
1 stalk celery, coarsely chopped
1 small onion, coarsely chopped
½ Red Delicious apple, chopped
½ Granny Smith apple, chopped
½ pound bulk pork sausage, cooked and crumbled
2 cups Pepperidge Farm® Herb Seasoned Stuffing
2 cups Pepperidge Farm® Corn Bread Stuffing

Steps:

  • Heat the broth, celery, onion and apples in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables and apples are tender.
  • Add the sausage and stuffing and stir lightly to coat.

Nutrition Facts : Calories 200.1 calories, Carbohydrate 25.6 g, Cholesterol 17.3 mg, Fat 7.6 g, Fiber 2.3 g, Protein 7.2 g, SaturatedFat 2.3 g, Sodium 826.9 mg, Sugar 3.8 g

SUNDAY ROAST CHICKEN WITH APPLE AND HERB STUFFING



Sunday Roast Chicken With Apple and Herb Stuffing image

With it's crisp skin, light, juicy stuffing of onion, apple, herbs, and lemon zest, and accompaniment of rich gravy,this is hard to beat!

Provided by Sharon123

Categories     Chicken

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 17

3 -5 sprigs parsley
3 -5 sprigs thyme
1 (3 1/2-4 lb) broiler-fryer chickens, with giblets reserved for stock (recipe follows)
1/2 lemon, sliced (optional)
1/2 onion, sliced (optional)
4 tablespoons butter, softened (or margarine)
2 tablespoons butter (or margarine)
1 small onion, finely chopped
1 cooking apple, peeled, cored, and grated
1 cup fresh white breadcrumbs (or whole wheat, rye, etc.)
1 small egg, beaten
1 tablespoon chopped parsley
1 tablespoon chopped fresh thyme
1 grated lemon, zest of
salt and black pepper
2 teaspoons flour
1 1/4 cups giblet chicken stock or 1 1/4 cups vegetable stock

Steps:

  • Make the apple and herb stuffing: Melt the butter in a saucepan, add the onion, and cook gently for a few minutes, until softened.
  • Remove from the heat, leave to cool slightly, then stir in the apple, bread crumbs, egg,parsley, thyme, lemon zest, and salt and pepper to taste.
  • Leave to cool completely.
  • Put the parsley and thyme sprigs into the cavity of the chicken, add the lemon and onion, if using, and season with black pepper.
  • Truss the chicken if desired.
  • Spoon the stuffing into the neck end of the chicken, secure the skin flap over the stuffing with a smalll skewer, and pat into a rounded shape.
  • Put any leftover stuffing into a small ovenproof dish.
  • Rub the softened butter over the chicken breast and season with salt and pepper.
  • Place the chicken, breast side down, in a roasting pan.
  • Cook in a 375* oven for about 1 1/2-2 hours.
  • Turn the chicken over when lightly browned.
  • Continue cooking, basting every 20 minutes.
  • Cook any leftover stuffing with the chicken for the last 40 minutes of cooking time.
  • Test the chicken: insert a skewer into the thigh-the juices will run clear when the chicken is cooked.
  • Transfer to a warmed serving platter and keep warm while you make the gravy.
  • Remove the stuffing from the neck cavity and transfer to a serving dish with any leftover stuffing.
  • Carve the chicken and serve with the gravy.
  • Gravy: Tilt the roasting pan, and spoon off all but 1 tbls.
  • of the fat that rises to the surface, leaving behind the cooking juices.
  • Put the roasting pan on top of the stove.
  • Add the flour and cook over medium heat for 1-2 minutes, stirring constantly with a whisk or metal spoon to dissolve any browned bits on the bottom of the pan.
  • Pour in the stock and bring to a boil, stirring constantly until the gravy thickens.
  • Simmer for 2 minutes, then taste for seasoning.
  • Strain into a warmed gravy boat and serve immediately.
  • Giblet Stock: In a stockpot or large saucepan, cook the giblets until lightly browned.
  • Stir in 1 quart water.
  • Bring to a boil, skimming off any scum that forms on the surface.
  • Add 1-2 quartered unpeeled onions, 1 chopped carrot, 1 chopped celery stalk, 1 bouquet garni, and a few black peppercorns.
  • Simmer for about 1 hour.
  • Cool, cover, and keep in the fridge for 3 days or freeze for 3 months.
  • Strain before use.

APPLE-RAISIN STUFFING



Apple-Raisin Stuffing image

Provided by Food Network Kitchen

Categories     side-dish

Time 21m

Yield 8 servings

Number Of Ingredients 0

Steps:

  • In a large deep skillet, saute 2 chopped red onions, 2 minced garlic cloves and 3 chopped celery stalks in 1 stick butter for 1 minute.
  • Season with salt and pepper and add 4 diced peeled apples, 1 tablespoon chopped thyme, 1 teaspoon aniseed and 1 cup golden raisins; cook 5 minutes.
  • Pour in 4 go 6 cups chicken broth. Simmer until step 5.
  • In a large bowl, mix 3 eggs, a scoop of grainy mustard and 3 tablespoons each chopped parsley and tarragon.
  • Add to the bowl 8 cups each toasted pumpernickel and sourdough bread cubes and the hot broth mixture.
  • Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.

CROWN ROAST OF PORK WITH APPLE AND PORK STUFFING AND CIDER GRAVY



Crown Roast of Pork with Apple and Pork Stuffing and Cider Gravy image

Categories     Fruit     Pork     Marinate     Roast     Christmas     Apple     Brandy     Winter     Bon Appétit

Yield Serves 10

Number Of Ingredients 14

For pork
1 8-pound crown roast of pork (12 ribs)
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon crumbled dried sage
1/2 teaspoon ground black pepper
Apple and Pork Stuffing
1 1/2 cups canned beef broth
For gravy
1 cup apple cider
4 teaspoons cornstarch
2 tablespoons applejack brandy or brandy

Steps:

  • Make pork:
  • Position pork atop 9- to 10-inch-diameter tart pan bottom. Transfer to large rimmed baking sheet. Brush pork with oil. Combine salt, sugar, thyme, sage and pepper in small bowl. Rub spice mixture over pork. Cover with plastic and refrigerate overnight.
  • Position rack in bottom third of oven and preheat to 450°F. Fill pork cavity with enough stuffing to mound in center. Cover tips of pork bones with foil. Roast pork 20 minutes. Reduce temperature to 325°F. Continue roasting until thermometer inserted into center of pork meat registers 150°F, about 1 hour 50 minutes. Remove foil from bones. Continue roasting until thermometer inserted into center of pork and stuffing registers 155°F, about 15 minutes longer. Carefully transfer roast atop tart pan bottom to platter.
  • Make gravy:
  • Add 1 cup broth to baking sheet and scrape up browned bits from bottom of baking sheet. Pour juices into 2-cup glass measuring cup; freeze 15 minutes. Spoon fat off top of pan juices. Transfer pan juices to medium saucepan. Add remaining 1/2 cup beef broth and apple cider. Bring to boil. Dissolve cornstarch into applejack in small bowl; whisk into broth mixture. Boil until gravy thickens slightly, about 3 minutes. Season with salt and pepper. Transfer gravy to sauceboat.
  • Carve roast between bones to separate chops. Serve with stuffing and gravy.

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What are Apple Stuffing Recipes?

Apple stuffing recipes are a type of savory dish made from a combination of bread, spices, vegetables, and diced apples (or apple sauce). The dish is typically baked or cooked inside a turkey or other poultry, or served as a side dish. This dish is both delicious and versatile, as there are many different recipes that can be used to make apple stuffing. Some recipes call for the addition of bacon or sausage, while others use dried fruits like raisins or cranberries to add sweetness and texture.

The History of Apple Stuffing Recipes

The origins of apple stuffing recipes are somewhat unclear, as there are many versions of the dish that have cropped up over the years. However, it's safe to say that the dish has a long history, as stuffing has been a staple of Thanksgiving meals since the holiday's inception in the 1600s. Some sources suggest that apple stuffing originally came from Germany, where it was called "Apfelkloesse" or "apple dumplings." The recipe was then brought to America by German immigrants, where it was adapted to include more savory ingredients like onions and herbs.

The Health Benefits of Apple Stuffing

While apple stuffing recipes may not be the healthiest dish out there, they do have some redeeming qualities. Apples, for example, are high in fiber and contain a range of vitamins and minerals. They're also low in calories and can help promote good digestive health. Additionally, many apple stuffing recipes include nutrient-dense ingredients like whole grain bread, onions, and herbs, which can help boost the overall nutritional value of the dish.

How to Make Apple Stuffing

There are many different ways to make apple stuffing, depending on your personal taste and dietary preferences. However, most recipes follow a similar basic formula, which includes the following steps:
1. Gather Your Ingredients
To make apple stuffing, you'll need a few basic ingredients, including bread, butter, chicken broth, diced apples, and spices. You can also add in other ingredients like onions, celery, garlic, bacon, or sausage if you like.
2. Preheat Your Oven
Before you begin making your stuffing, preheat your oven to 350°F.
3. Prepare Your Bread
Start by slicing your bread into cubes and spreading them out evenly on a baking sheet. Toast the bread in the oven for 10-15 minutes, or until it's lightly golden brown.
4. Saute Your Vegetables
While your bread is toasting, melt some butter in a large skillet and add in your diced onions, celery, and garlic. Cook for 5-7 minutes, or until the vegetables are tender and starting to brown.
5. Mix Your Ingredients Together
In a large mixing bowl, combine the toasted bread, sauteed vegetables, diced apples, and any additional ingredients you like. Season with salt, pepper, thyme, sage, and any other spices you enjoy.
6. Add Your Liquid
Slowly pour in your chicken broth, stirring constantly, until the mixture is moist but not soggy.
7. Bake Your Stuffing
Transfer your stuffing mixture to a baking dish and cover with foil. Bake in the oven for 30-40 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the stuffing is golden brown and crisp on top.

Creative Variations on Apple Stuffing Recipes

If you're feeling adventurous in the kitchen, there are many ways to get creative with your apple stuffing recipe. Here are a few ideas to get you started:
1. Use Different Types of Apples
Experiment with different types of apples to see how they affect the flavor and texture of your stuffing. Some good options include Honeycrisp, Granny Smith, or Pink Lady apples.
2. Add a Sweet Twist
For an extra bit of sweetness, add in some dried cranberries, raisins, or chopped dates to your stuffing mixture.
3. Mix Up Your Spices
Instead of sticking with traditional Thanksgiving spices like sage and thyme, try using spices like cumin, coriander, or chili powder to give your stuffing a unique flavor profile.
4. Make It Gluten-Free
If you're following a gluten-free diet, you can easily make your stuffing recipe gluten-free by using gluten-free bread and chicken broth instead of traditional versions.
5. Serve It as a Main Dish
Who says stuffing can only be a side dish? You can also serve your apple stuffing as a main dish by adding in some protein like cooked chicken, sausage, or tofu.
Apple stuffing is a popular dish during the holiday season. It’s a sweet and savory mixture of bread, apples, and herbs that can be served as a side dish or used to stuff a turkey, chicken, or pork roast. While it’s a delicious and easy-to-make recipe, there are a few tips and tricks to keep in mind to ensure your apple stuffing turns out perfectly every time. Below we’ve outlined some valuable tips to consider when making apple stuffing recipes.

Tip 1: Choose the right bread

The base of any stuffing recipe is bread. It’s important to choose the right type of bread, as it will affect the texture and taste of your stuffing. For apple stuffing, it’s best to use a bread that has a slightly sweet flavor and a soft texture. A traditional white bread, such as a French or Italian loaf, is a good choice. However, you can also use sourdough or whole wheat bread, depending on your preference. Whatever bread you choose, be sure to cut it into small cubes or tear it into small pieces. This will help the bread absorb the moisture from the apples and other ingredients.

Tip 2: Use the right type of apple

Apples are the star ingredient in apple stuffing, so it’s important to choose the right type of apple. You want an apple that’s firm and holds its shape when cooked but also has a slightly sweet flavor. Some good varieties to consider include Honeycrisp, Fuji, Gala, and Granny Smith. It’s important to note that Granny Smith apples are more tart and may require a bit more sugar to balance out the flavor. You can also mix and match different types of apples to give your stuffing a unique flavor.

Tip 3: Add some herbs and spices

Herbs and spices add flavor and depth to your apple stuffing. Some classic herbs to include are sage, thyme, and rosemary. You can use them fresh or dried, depending on what you have available. You can also add some warmth and spice to your stuffing with cinnamon, nutmeg, and allspice. Just be sure not to overdo it with the spices – a little goes a long way.

Tip 4: Don’t forget the aromatics

Aromatics like onions, celery, and garlic are essential ingredients in any stuffing recipe. They help to build the flavor profile and add depth to your dish. Chop your onions and celery finely and sauté them in butter until they’re translucent. Be sure to not let them brown, as this will change the flavor of your stuffing. You can also add some minced garlic for extra flavor.

Tip 5: Use chicken or vegetable broth

Broth is important in keeping your apple stuffing moist and flavorful. You can use chicken or vegetable broth, depending on what you prefer. You can also use water, but this may result in a less flavorful stuffing. It’s important to not add too much broth, as this can result in a soggy stuffing. Start by adding a little at a time and add more as needed.

Tip 6: Consider adding some nuts

Nuts like pecans, walnuts, and almonds add crunch and texture to your apple stuffing. They also complement the sweet and savory flavors in the dish. Just be sure to chop them finely so they blend in with the other ingredients. You can also toast them in a pan before adding them to the stuffing for extra crunch.

Tip 7: Cook your stuffing to the right temperature

If you’re using your apple stuffing to stuff a turkey or chicken, it’s important to cook it to the right temperature. The stuffing should reach an internal temperature of 165°F to ensure it’s safe to eat. If you’re just serving the stuffing as a side dish, you can cook it in the oven at 350°F for about 30 minutes, or until it’s heated through and the top is slightly browned.

Tip 8: Store your leftovers properly

Apple stuffing is a dish that’s even better the second day, so it’s important to store your leftovers properly. Be sure to refrigerate any leftover stuffing within two hours of cooking. You can place it in an airtight container and store it in the refrigerator for up to four days. If you want to freeze your stuffing, be sure to do so within two days of cooking. You can place it in an airtight container or freezer bag and store it in the freezer for up to three months.
Conclusion
Apple stuffing is a delicious and easy-to-make recipe that’s perfect for the holiday season. It’s a sweet and savory mixture of bread, apples, and herbs that can be served as a side dish or used to stuff a turkey, chicken, or pork roast. By following these valuable tips, you can ensure your apple stuffing turns out perfectly every time. From choosing the right bread to adding the perfect amount of spices, these tips will help you create a flavorful and moist stuffing that will be a hit with your family and friends.

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