Best Stove Top Harvest Apple Stuffing Recipes

AUTUMN HARVEST STUFFING (AKA THROW AWAY THE BOX OF STOVE TOP!)

Steps:

• Toast bread slices lightly. Tear by hand into small pieces and place in a medium sized bowl.
• Remove leaves from thyme sprigs and add to bread. Set aside.
• In a large pan, add 2 tbsp butter and celery and onion. Season with salt and pepper. Saute over low to medium heat until vegetables are softened.
• Add dried bread cubes, apple, apricot, and butter. Stir well.
• When butter has absorbed into bread, add white wine. Stir until absorbed.
• Add onion powder, rosemary, paprika, parsley, sage, and turmeric. Add 1/2 cup of chicken stock and simmer until liquid is absorbed. Season again with salt and pepper.
• Stir in apple cider vinegar and transfer stuffing to a medium pot with a lid.
• Add remaining 1 cup chicken stock and cover. Allow to simmer covered over low heat for 20 minutes.
• Season again with salt and pepper. Add pecans if using.
• *** If making for turkey dinner, add 1/3 cup of turkey drippings to stuffing when adding chicken broth for a deeper flavor.

APPLE WALNUT STUFFING

Steps:

• 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).

BAKINBABY'S ELEGANT STOVE TOP STUFFING

Steps:

• In a skillet saute onion,celery,and apple in olive oil, cook about 4 minutes.
• In the mean time, boil broth,butter and water.
• Add sauted vegetables and dry stuffing mix along with cran-raisins and cook over medium heat for 1-2 minutes.
• Remove from heat, let stand 5 min, fluff with a fork.
• You can serve immediately or bake in a 350 degree oven for 10 minutes.

AWESOME SAUSAGE, APPLE AND CRANBERRY STUFFING

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.