A Cinnamon-Y Thanksgiving Delight

This cinnamon-scented Thanksgiving turkey stuffing features sweet apples and crunchy almonds.

Almond Apple Stuffing

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.

Ingredients:
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

Directions:
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.

Note:
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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