| Level: | Intermediate |
| Total: | 2 hr 50 min |
| Prep: | 20 min |
| Cook: | 2 hr 30 min |
| Yield: | 8 to 10 servings |
| Level: | Intermediate |
| Total: | 2 hr 50 min |
| Prep: | 20 min |
| Cook: | 2 hr 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- 16 cups 1-inch bread cubes, white or whole wheat (2 baguettes)
- 4 tablespoons unsalted butter (1/2 stick)
- 2 cups medium-diced yellow onion (2 large)
- 2 cups medium-diced celery (3 large stalks)
- 2 Granny Smith apples, unpeeled, cored and large diced
- 2 tablespoons chopped flat-leaf parsley
- 1 1/2 teaspoons minced fresh rosemary leaves
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup chicken stock
- 1/2 cup sliced blanched almonds, toasted, optional
Instructions
- Preheat oven to 300 degrees F.
- Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes.
- In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Saute for 10 minutes, until the mixture is soft.
- Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, if desired.
- Place the stuffing into the main cavity of the turkey and into the neck of the bird. I cook a 12-pound turkey for 2 1/2 hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.
Nutrition Facts
| Calories | 370 |
| Total Fat | 9 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 16 milligrams |
| Sodium | 1085 milligrams |
| Carbohydrates | 61 grams |
| Dietary Fiber | 5 grams |
| Sugar | 7 grams |
| Protein | 13 grams |
| Calories | 370 |
| Total Fat | 9 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 16 milligrams |
| Sodium | 1085 milligrams |
| Carbohydrates | 61 grams |
| Dietary Fiber | 5 grams |
| Sugar | 7 grams |
| Protein | 13 grams |
Reviews
Probably my bad, but I scaled this recipe down to 1/4 of the recipe, while using extra onions, apple, and celery. I added some craisins and used pecans instead of almonds. This was horribly dry, in spite of adding double the amount of stock and 1 1/2 x the amount of butter. I baked it in a 400 degree oven, tightly sealed with foil for 1/2 hour and then uncovered for another 15 minutes. It was like croutons with sauteed veggies and apples.
ok, if you choose to make this as a side without stuffing it in the turkey – how long do you bake for?
Can you make this recipe a day or two ahead of time?
Love this! I added some dried cranberries and pecans. Delicious! One of my favorite sides…
Delicious. Traditional stuffing but the addition of the apples gave it a little extra flavor. At Thanksgiving everyone complemented it. This is a keeper recipe.
I made exactly as recipe states. My family has made a similar recipe as a tradition but calls for raisins…several people don’t like raisins so tried this one instead. I believe this recipe could be improves by using day old Sour dough bread vs the bagette.
Amazing
Great recipe. I added pecans to the top.
It was delicious!! My first time making stuffing! Thanks for such a great recipe! I did bake mine in a casserole dish and not in the turkey. As other reviews have mentioned, since I baked in a casserole dish I used more stock (about 3 cups in total). I kept adding half a cup at time until bread crumbs were soft but not mushy.
So good! Turned out perfectly.