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Apple and Herb Stuffing (Side Dish)

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Total Time: 1 hour 45 minutes
Servings: 8

Ingredients

  • 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)

Instructions

  • 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.