Printer-friendly recipe
Out of the Frying Pan
back

Apple Cranberry Stuffing

1 stick unsalted butter
1 1/2 cups celery, diced
1 1/2 cups yellow onion, diced
3 large green apples
1 tsp. ground nutmeg
1/2 tsp. salt
1/2 tsp. ground black pepper
1 Tbsp. sage
1/4 tsp. cinnamon
1/4 tsp. ground cloves
1 tsp. dried thyme
1 cup pecans or walnuts, chopped
1/2 cup dried cranberries
16 oz. bag of herbed stuffing bread (Pepperidge farm or the like)
2 14 oz. cans vegetable broth


  1. Melt butter in a very large skillet over medium heat. Add onions and celery. Sauté until onions just begin to turn translucent, about 7 to 8 minutes. Peel, core and dice apples.
  2. In a large bowl, combine onion mixture, apples, nutmeg, salt, pepper, sage, cloves, thyme and cinnamon. Stir in nuts and cranberries. Mix in stuffing bread. Add vegetable broth and stir until stuffing bread is evenly moistened.
  3. Transfer stuffing mixture to a large Pyrex dish and bake at 350° for 35 minutes. Stir. Serve immediately.

 

 

© 2000 - 2005 Out of the Frying Pan/outofthefryingpan.com. All rights reserved.