2.555555
9 ratings

Apple and Walnut Stuffing

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

8
Servings
300
Calories Per Serving

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
Servings8
Calories Per Serving300
Total Fat15g23%
Sugar12gN/A
Saturated4g21%
Cholesterol17mg6%
Protein10g20%
Carbs33g11%
Vitamin A44µg5%
Vitamin B60.3mg12.6%
Vitamin C2mg3%
Vitamin E0.5mg2.3%
Vitamin K9µg12%
Calcium73mg7%
Fiber4g18%
Folate (food)46µgN/A
Folate equivalent (total)54µg13%
Folic acid6µgN/A
Iron2mg11%
Magnesium46mg11%
Monounsaturated3gN/A
Niacin (B3)5mg24%
Phosphorus147mg21%
Polyunsaturated6gN/A
Potassium420mg12%
Riboflavin (B2)0.3mg15.9%
Sodium718mg30%
Thiamin (B1)0.2mg16.3%
Trans0.2gN/A
Zinc1mg7%
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