Stove Top Harvest Apple Stuffing Recipes

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AUTUMN HARVEST STUFFING (AKA THROW AWAY THE BOX OF STOVE TOP!)



Autumn Harvest Stuffing (Aka Throw Away the Box of Stove Top!) image

Two different breads, apricots, apples, herbs, white wine, and savory ingredients make this recipe a better-than-you-could-ever-get-in-a-box stuffing. The flavors and colors of this homemade stuffing are fabulous, and will make you feel warm and cozy like a good autumnal meal should. Recipe created by me personally, inspired by my favorite season of the year! Add the pecans if you want it a bit richer.

Provided by Dans La Lune

Categories     < 60 Mins

Time 40m

Yield 4 cups approximately, 4 serving(s)

Number Of Ingredients 19

3 slices white bread, good quality
2 slices whole wheat sandwich bread, good quality
1/3 cup celery, diced
1/3 cup onion, diced
1/2 small red apple, left unpeeled and diced small
5 dried apricots, finely chopped
6 fresh thyme sprigs
3 tablespoons white wine
1 1/2 cups chicken stock or 1 1/2 cups chicken broth
1 tablespoon apple cider vinegar
4 tablespoons butter
1/2 teaspoon onion powder
1/2 teaspoon dried rosemary (the finely chopped one)
1/4 teaspoon paprika
3/4 teaspoon dried parsley
3/4 teaspoon ground sage
1/4 teaspoon turmeric
salt and pepper, to taste
1/4 cup chopped pecans (optional)

Steps:

  • Toast bread slices lightly. Tear by hand into small pieces and place in a medium sized bowl.
  • Remove leaves from thyme sprigs and add to bread. Set aside.
  • In a large pan, add 2 tbsp butter and celery and onion. Season with salt and pepper. Saute over low to medium heat until vegetables are softened.
  • Add dried bread cubes, apple, apricot, and butter. Stir well.
  • When butter has absorbed into bread, add white wine. Stir until absorbed.
  • Add onion powder, rosemary, paprika, parsley, sage, and turmeric. Add 1/2 cup of chicken stock and simmer until liquid is absorbed. Season again with salt and pepper.
  • Stir in apple cider vinegar and transfer stuffing to a medium pot with a lid.
  • Add remaining 1 cup chicken stock and cover. Allow to simmer covered over low heat for 20 minutes.
  • Season again with salt and pepper. Add pecans if using.
  • *** If making for turkey dinner, add 1/3 cup of turkey drippings to stuffing when adding chicken broth for a deeper flavor.

Nutrition Facts : Calories 264.8, Fat 13.8, SaturatedFat 7.8, Cholesterol 33.2, Sodium 432.8, Carbohydrate 28.8, Fiber 2.2, Sugar 9.8, Protein 5.4

HARVEST STUFFING



Harvest Stuffing image

Categories     Garlic     Onion     turkey     Side     Bake     Sauté     Thanksgiving     Apple     Apricot     Poultry Sausage     Celery     Parade     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield makes 12 cups of stuffing, enough for 18 pound turkey

Number Of Ingredients 12

2 pounds well-spiced bulk turkey sausage
2 tablespoons vegetable oil
4 cups each chopped red onions and celery
2 tablespoons minced garlic
2 tablespoons dried thyme
2 teaspoons dried sage leaves, crumbled
12 cups cubed (1-inch) bread, toasted
2 Granny Smith apples, diced
1 cup dried cranberries
1 cup each dried apricots and pitted prunes, quartered
2 cups chicken broth
Salt and pepper, to taste

Steps:

  • Brown the sausage in a pan, breaking up clumps; remove to a large bowl. Add the oil to the pan; stir in the onions, celery, garlic, thyme, and sage and cook over medium-low heat for 15 minutes. Add to the sausage along with the bread, apples and dried fruits. Toss well. Drizzle the broth over the mixture to moisten as desired and season with salt and pepper. Cool before stuffing the turkey.

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