Stuffing Recipes With Apples

For a change from the classic stuffing, try using one of many popular stuffing recipes with apples. Combining the sweet taste of apples with the savory flavorings commonly found in turkey stuffing, you can open the door for a delicious side dish sure to please. Try these stuffing recipes with apple, which can all be used to stuff a bird if desired, to find one you enjoy best.

Easy Apple Stuffing Recipe

• 8 cups bread cubes, about one-inch chunks
• 2 tablespoons butter
• 1 cup diced onion
• 1 cup diced celery
• 1 cup diced apple
• 1 teaspoon parsley
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon rosemary
• 1 cup chicken broth

1. Preheat oven to 300 degrees F.  
   
2. Arrange the bread chunks in a single layer on a baking sheet. Bake for eight to ten minutes or until lightly toasted. Set aside. Increase oven temperature to 350 degrees F.
3. Melt the butter in a skillet over medium heat. Saute the onion, celery, apple, parsley, salt, pepper and rosemary for about ten minutes or until tender.
4. Mix the toasted bread chunks and vegetables in a large bowl. Drizzle the chicken broth over the mixture, mixing with a large spoon on your hands until well incorporated.
5. Bake, covered, in a greased casserole dish until browned, about 25 to 30 minutes.

Savory Apple and Sausage Stuffing Recipe

• 1/2 cup butter
• 1 pound sage-flavored sausage with casing removed
• 16-ounce bag stuffing mix
• 1 cup chopped onion
• 2 cups chopped apple
• 1/2 cup chopped celery
• 1/2 teaspoon salt
• 1/4 cup chopped fresh parsley

1. Preheat oven to 325 degrees F.
2. Melt two tablespoons butter in a skillet over medium heat. Add the sausage, breaking up chunks with a spoon or spatula. Cook just until no longer pink.
3. Mix the stuffing mix and sausage, including the pan drippings, in a large bowl. Set aside.
4. Heat four tablespoons butter in the skillet with the onion, apple and celery. Saute until tender, about five minutes.
5. Stir in the salt, parsley and broth.  Bring to a boil then remove from heat.
6. Drizzle the broth mixture evenly over the sausage-stuffing mixture, tossing to coat.  
   
7. Grease a large casserole dish with one tablespoon butter. Place the stuffing mixture in the casserole dish and dot with the remaining tablespoon butter.
8. Bake for about twenty to 25 minutes or until golden brown. Serve.

Apple, Cranberry and Pecan Stuffing

• 1/2 cup butter
• 1 cup diced onion
• 1 cup diced celery
• 3 cups diced apple
• 1 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cloves
• 1 teaspoon thyme
• 1 teaspoon sage
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup chopped pecans
• 1/2 cup dried cranberries
• 1 16-ounce bag stuffing mix
• 2 14-ounce cans chicken or vegetable broth
  

1. Preheat oven to 350 degrees F.
2. Melt the butter in a skillet over medium heat. Add onion and celery and saute for about eight minutes or until tender.
3. Mix the sauteed vegetables, apple, nutmeg, cinnamon, cloves, thyme, sage, salt, pepper, pecans, cranberries and stuffing mix in a large bowl. Add enough of the broth until the mixture is moistened.
4. Place in a large greased casserole dish and bake for about 35 minutes.

Cornbread Stuffing with Apple

• 1 9-inch pan cornbread, crumbled
• 1 tablespoon butter
• 1 cup chopped onion
• 1/2 cup chopped celery
• 2 cups chopped apples
• 1/2 cup raisins
• 2 cloves minced garlic
• 1 tablespoon fresh sage
• 1 tablespoon fresh thyme
• 1 cup chicken or vegetable broth
• 1/2 cup apple juice or cider
• Salt and pepper to taste

1. Preheat oven to 350 degrees F.  
2. Spread the crumbled cornbread on a large baking sheet in a single layer. Bake, stirring occasionally, for about twenty to 25 minutes or until browned. Set aside to cool.
3. Melt butter in a large skillet over medium heat. Add in the onion and celery. Cook for about five minutes or until tender.
4. Stir in the apples, raisins, garlic, sage, thyme and 1/2 cup broth. Bring to a boil and simmer for about five minutes.
5. Combine the vegetable mixture with the cornbread in a large mixing bowl. Add enough additional broth to moisten the cornbread, tossing to coat.  Season to taste with salt and pepper.
6. Transfer to a large greased casserole dish and bake for about 35 to 45 minutes or until browned.