Apple and Walnut Stuffing

Apple and Walnut Stuffing
Staff Writer
Patricia Stagich

Apples have always been defined as a fall classic, and they add the perfect amount of sweetness to this stuffing recipe.

8
Servings
482
Calories Per Serving
Deliver Ingredients

Notes

Special thanks to Patricia Stagich of Comfy Cuisine for helping us test this recipe. 

Ingredients

  • 3 Tablespoons butter
  • 1/2 Cup finely chopped onions
  • 1/2 Cup finely chopped celery
  • 1/2 Teaspoon dried sage
  • 1/2 Teaspoon dried parsley
  • 1/2 Teaspoon dried marjoram
  • 1/2 Teaspoon dried rosemary
  • 2 Teaspoons onion powder
  • 6 Cups chicken broth
  • 4 Cups dried white bread 1/2-inch cubes
  • Salt and pepper, to taste
  • 3/4 Cups walnuts, coarsely chopped
  • 3 Granny Smith apples, cut into 1/2-inch cubes

Directions

In a medium-sized sauce pan, melt the butter and sauté the onions and celery until soft, about 6 minutes. Season with salt and pepper to taste, and then add the dried seasonings. Add 4 cups of the chicken broth and bring to a boil. Once boiling, remove from the heat and add the dried bread cubes. Give a good stir so that the chicken broth is evenly combined. If the stuffing is too dry, add the rest of the stock in ½-cup increments until wet. Stir in the apples and walnuts and then place the stuffing into a 9-by-1-inch greased baking pan and bake for 30 minutes, covered. Remove the cover and bake for 5 minutes more until golden brown.

Nutritional Facts

Total Fat
9g
13%
Sugar
15g
17%
Saturated Fat
2g
8%
Cholesterol
14mg
5%
Carbohydrate, by difference
82g
63%
Protein
17g
37%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
219mg
22%
Choline, total
16mg
4%
Fiber, total dietary
6g
24%
Fluoride, F
49µg
2%
Folate, total
161µg
40%
Iron, Fe
7mg
39%
Magnesium, Mg
47mg
15%
Manganese, Mn
1mg
56%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
183mg
26%
Selenium, Se
28µg
51%
Sodium, Na
1375mg
92%
Thiamin
1mg
91%
Water
188g
7%
Zinc, Zn
2mg
25%

Apple Shopping Tip

When buying apples, they should be firm, free of bruises, and heavy for their size.

Apple Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.