I am continuing my week of Thanksgiving preparedness by sharing one of my all time favorite recipes. The first time I saw it was probably seven years ago on Rachael Ray’s Thanksgiving in 60 Special. The original is Apple and Onion Stuffin’ Muffins, but after making it over and over and over again, I have made a few alterations.
I made it this past weekend and doubled the recipe up for a little Autumn party I was having. I think everyone enjoyed it. While it isn’t real stuffing, it is technically dressing, I am pretty sure that this stuffed inside a turkey would be delicious!
Apple and Onion Stuffing
2 large sweet onions chopped
4 or 5 large ribs of celery chopped
2 large Honeycrisp Apple chopped
1 stick of unsalted butter
1 loaf Challah bread cubed
2 Tbs. ground poultry seasoning
32 oz Vegetable Stock
Salt and Pepper to taste
Preheat oven to 350 degrees.
In a very large bowl toss poultry seasoning and cubed Challah and set aside.
Grease a 9 x 13 baking dish and set aside.
In a large skillet over medium heat, add butter. When butter is melted add onions, celery, apples, salt and pepper and cook until softened about 10-12 minutes. Stir occasionally. When the ingredients are softened add vegetable stock and bring to a simmer. Remove mixture from heat.
Pour the apple and onion mixture over the bread and toss until well coated. Put in the greased baking dish and bake for 20 to 30 minutes covered with foil. Remove foil and bake another 20 minutes until the stuffing seems set and the top is golden brown.
|For a printable version of this recipe Download HERE!|
If you liked this recipe or for more Thanksgiving fun, here is last year’s recipe for Corn Bread Stuffing, my Williams and Sonoma Roast Turkey, or yesterday’s Thanksgiving placemats. Can you tell I like Thanksgiving?
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