Apple and Herb Stuffing

This stuffing is both savory and sweet, filled with crunchy apples and aromatic herbs.  It definitely makes a difference making your own croutons, so don’t skimp on that step.  Plus, once you make homemade croutons, I’m pretty darn sure you won’t buy boxed every again!  This is the stuffing when you want to try something new, but don’t want TOO many ingredients.  I have a cousin who is VERY VERY picky and would only eat store bought stuffing……until he ate this!

Apple and Herb Stuffing (Side Dish)

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Serves: 8 Total Time: 1 hour 45 minutes


  • 2 loaves French bread (baguettes), cut into 1-inch cubes
  • 1/2 stick unsalted butter
  • 2 cups chopped celery, about 5 stalks
  • 2 cups finely chopped onions
  • 2 Honeycrisp or Granny Smith apples, cored and coarsely chopped
  • 2 tablespoons finely chopped fresh Italian parsley
  • 1 1/2 teaspoons finely chopped fresh rosemary leaves
  • Kosher salt
  • Black pepper
  • 3 cups chicken stock (you can substitute chicken broth)



Preheat oven to 300 degrees.


Arrange bread cubes sheet pan and bake for 7 minutes, until they start to turn golden brown. You want them to be a little bit crispy.


While the bread is toasting in the oven, melt butter in a 12 inch skillet. If you’re doubling the recipe, you may need a larger skillet. If you don’t have a larger skillet, use two skillets. Add celery, onions, apples, parsley, rosemary, 2 teaspoons salt, and 1/2 teaspoon pepper. Cook 10 to 15 minutes or until softened, stirring occasionally.


In large bowl, toss bread with vegetable mixture and broth. Transfer to 3-quart baking dish. If you’re doubling the recipe, use two 3 quart baking dishes.


Cover with aluminum foil and bake 30 minutes. Uncover and bake another 15 to 20 minutes or until top is golden.


Recipe from Barefoot Contessa, Ina Garten

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