Makes 10 cups, enough to stuff a 15- to 20-pound turkey, or two large roasting chickens. Recipe can be halved, but still use 1 egg.
2 cups chopped Granny Smith apples
1-1/2 cups sliced almonds
3/4 cup chopped onions
3/4 cup chopped celery
4 tablespoons butter or margarine
1 teaspoons cinnamon
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
6 cups whole wheat bread, cubed
1 cup raisins
1 egg, lightly beaten
1/3 to 1/2 cup apple cider or juice
1. Saute apples, almonds, onion and celery in butter for 5 minutes, stirring. Remove from heat.
2. Stir in seasonings. Toss together with bread cubes and raisins; add apple mixture.
3. Stir egg in 1/3 cup apple cider; toss into bread mixture.
4. Add more cider if moister stuffing is desired.
This recipe can be used to stuff any poultry, or you can bake it for 30 to 45 minutes in a casserole dish. Add a little extra moisture to compensate for the lack of poultry juices, and cover the casserole dish while baking.
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