Stuffing Apple Celery Onion Recipes

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APPLE, ONION & CELERY STUFFING RECIPE



Apple, Onion & Celery Stuffing Recipe image

The apples, celery and onion in this stuffing make it absolutely delicious!

Provided by Elyse Ellis

Categories     Side Dish

Time 55m

Number Of Ingredients 9

1 stick butter (divided)
6 ribs of celery (diced)
1 large onion (diced)
2 large apples ((I used Honeycrisp), unpeeled and diced)
2 bay leaves
6 cups Pepperidge Farm Herb Seasoned Stuffing
salt and pepper, to taste
2 teaspoons poultry seasoning
4 cups chicken stock

Steps:

  • Preheat oven to 375 degrees F.
  • Melt 6 Tablespoons butter in a large saucepan over medium heat.
  • Add celery, onion, apples, bay leaves and salt and pepper and cook until softened (about 10 minutes). Remove bay leaves.
  • Add dry stuffing, poultry seasoning and chicken stock. Stir until stuffing absorbs the liquid.
  • Spray a casserole dish with nonstick cooking spray and fill with stuffing.
  • Use the rest of the butter to dot the top of the stuffing.
  • Bake for 30-40 minutes, or until golden brown and crispy at the edges.

Nutrition Facts : Calories 689 kcal, Carbohydrate 118 g, Protein 18 g, Fat 15 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 29 mg, Sodium 2215 mg, Fiber 6 g, Sugar 18 g, ServingSize 1 serving

APPLE AND ONION STUFFING



Apple and Onion Stuffing image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 8 servings

Number Of Ingredients 13

6 slices light bread
1 tablespoon light whipped butter or light buttery spread
2 cups chopped sweet onion
1 cup chopped celery
1 tablespoon minced shallots
1/2 tablespoon minced garlic
1/4 teaspoon salt
Black pepper
1/3 cup fat-free chicken broth, room temperature, plus more, if needed
1/4 cup fat-free liquid egg substitute
4 cups chopped Fuji apples
1/4 cup minced fresh parsley
1/4 cup raisins (not packed)

Steps:

  • Preheat the oven to 350 degrees F.
  • Lightly toast the bread slices. Cut them into cubes and set aside.
  • Add butter to a pot over medium heat on the stove. Once melted, add onion, celery, shallots, garlic, and salt. Add pepper, to taste. Saute the veggies until softened, about 6 minutes, stirring frequently.
  • Meanwhile, in a large bowl, combine broth with egg substitute and stir thoroughly. Set aside.
  • Remove the pot from heat and add apples, parsley, and raisins. Mix well and set aside.
  • Add toasted bread cubes to the broth mixture and stir to coat. Add vegetable-apple mixture and gently stir. The bread cubes should be moist but not saturated. Add a few extra tablespoons of broth to coat, if needed.
  • Spray a medium baking dish with nonstick spray. Transfer stuffing mixture to the baking dish. Cover with foil and bake in the oven for 20 minutes. Remove foil and, using a fork, gently fluff and rearrange stuffing. Return to the oven, uncovered. Bake until the top is golden brown, 10 to 15 minutes.
  • While the stuffing is still warm, mix gently, if needed. Devour!

Nutrition Facts : Calories 108, Fat 1 grams, Sodium 206 milligrams, Carbohydrate 24 grams, Fiber 4.25 grams, Protein 3 grams, Sugar 12 grams

APPLE AND ONION STUFFIN'



Apple and Onion Stuffin' image

Provided by Rachael Ray : Food Network

Time 50m

Yield 12 servings

Number Of Ingredients 10

1 1/2 sticks butter, softened
About 2 cups chopped celery
3 to 4 McIntosh apples, skin on, cored, quartered and chopped
1 large yellow onion, chopped or 2 medium yellow onions, chopped
Salt and black pepper
Salt and black pepper
2 tablespoons poultry seasoning
8 cups cubed stuffing mix, such as Pepperidge Farm
4 to 5 cups chicken stock, as needed
1 egg, beaten (if preparing as "Stuffin' Muffins")

Steps:

  • Preheat the oven to 400 degrees F.
  • Preheat a large skillet over medium-high heat. Melt 1 stick butter in the skillet. When the butter melts, add the celery, apples and onions. Season with salt, pepper and poultry seasoning. Cook until the vegetables and apples begin to soften, 5 to 6 minutes.
  • Add the stuffing cubes to the pan and combine. Moisten the stuffing with the chicken stock until all of the bread is soft, but not wet. Let the stuffing cool either in the pan or in a bowl.
  • For a stuffin' casserole: Brush a casserole dish with 1/4 stick butter. Add the stuffing mixture to the dish and dot the top with the remaining 1/4 stick butter. Bake until set and crisp on top, 15 to 20 minutes. Serve hot or at room temperature.
  • For individual stuffin' muffins: Brush a 12-muffin tin with the remaining 1/2 stick of butter. Add the beaten egg to the cooled stuffing mixture. Using an ice cream scoop, fill and mound up the stuffing in the muffin tin. Bake until set and crisp on top, 10 to 15 minutes. Remove the stuffin' muffins to a platter and serve hot or at room temperature.

ONION AND APPLE STUFFING



Onion and Apple Stuffing image

I took this to my boyfriend's work Thanksgiving supper the first year he worked there. Now I get requests for this stuffing every year. I grew up with very different Thanksgiving stuffing so this is great for when I'm in the mood for something a little more traditional but still a little unique.

Provided by madsthegr8

Time 1h

Yield 18

Number Of Ingredients 12

cooking spray
½ cup butter, divided
2 tablespoons olive oil
2 medium Granny Smith apples, cored and diced
1 medium red onion, diced
4 stalks celery with leaves, diced
2 large cloves garlic, minced
1 (6 ounce) package cornbread stuffing mix
3 cups water, divided
1 (6 ounce) box turkey stuffing mix
2 cups chicken broth, or more as needed
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Put butter and olive oil in a skillet over medium heat. When butter has melted, add apples, onion, celery, and garlic; let sweat for 5 to 6 minutes.
  • Meanwhile, combine cornbread stuffing mix, 1 1/2 cups water, and 2 tablespoons butter in a microwave-safe bowl. Microwave on high power for 5 to 6 minutes. Remove from the microwave and fluff with a fork. Repeat with turkey stuffing mix, remaining 1 1/2 cups water, and remaining 2 tablespoons butter.
  • Combine softened apple-vegetable mixture and both stuffings in a large bowl; stir until everything is mixed together. Add 2 cups broth and stir again; it needs to be wet but not soupy. Add more broth (up to 1 cup) if needed. Transfer to the prepared baking dish.
  • Bake in the preheated oven until the top is slightly crunchy and the stuffing looks a lot drier than it did going into the oven, about 35 minutes. If more time is needed, bake in 10-minute increments.

Nutrition Facts : Calories 144.1 calories, Carbohydrate 16.9 g, Cholesterol 14.3 mg, Fat 7.3 g, Fiber 1.3 g, Protein 2.5 g, SaturatedFat 3.5 g, Sodium 502.7 mg, Sugar 3.6 g

BREAD AND CELERY STUFFING



Bread and Celery Stuffing image

An easy stuffing recipe for a 10 to 12 pound turkey.

Provided by Carlota Chmielewski

Categories     Side Dish     Stuffing and Dressing Recipes     Bread Stuffing and Dressing Recipes

Time 2h

Yield 10

Number Of Ingredients 7

1 (1 pound) loaf sliced white bread
¾ cup butter or margarine
1 onion, chopped
4 stalks celery, chopped
2 teaspoons poultry seasoning
salt and pepper to taste
1 cup chicken broth

Steps:

  • Let bread slices air dry for 1 to 2 hours, then cut into cubes.
  • In a Dutch oven, melt butter or margarine over medium heat. Cook onion and celery until soft. Season with poultry seasoning, salt, and pepper. Stir in bread cubes until evenly coated. Moisten with chicken broth; mix well.
  • Chill, and use as a stuffing for turkey, or bake in a buttered casserole dish at 350 degrees F (175 degrees C) for 30 to 40 minutes.

Nutrition Facts : Calories 254.4 calories, Carbohydrate 24.7 g, Cholesterol 36.6 mg, Fat 15.5 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 9.1 g, Sodium 613.1 mg, Sugar 2.8 g

APPLE AND ONION STUFFING



Apple and Onion Stuffing image

A Thanksgiving Tradition in the home of Rachael Ray. **NOTE**I tried Rachael Ray's stuffing on Thanksgiving of 2006....It was okay, but not one I would make again. My tastes do not favor fruit in the mix. Maybe if I added my standard sausage mix to the recipe it would have survived the test and made a permanent place in my recipe files.

Provided by Sandylee

Categories     Apple

Time 50m

Yield 12 serving(s)

Number Of Ingredients 14

2 tablespoons extra virgin olive oil, plus
additional extra virgin olive oil, for oiling the pan
1/4 cup butter, softened
1 fresh bay leaf
4 celery ribs, and greens from the heart chopped
1 large yellow onion, chopped
3 mcintosh apples, quartered and chopped
salt & freshly ground black pepper
2 tablespoons poultry seasoning
1/4 cup fresh parsley leaves, chopped
8 cups cubed seasoned stuffing mix (recommended brand Pepperidge Farm) or 8 cups homemade croutons, of any bread you choose (pumpernickel and rye)
4 -5 cups chicken stock
1/4 cup butter, softened (for muffins only)
1 egg, beaten (for muffins only)

Steps:

  • Preheat the oven to 400°F.
  • Preheat large skillet over medium-high heat. Add the EVOO to the skillet and the butter. When the butter melts, add the bay leaf, celery, onions and apples. Season with salt, pepper and poultry seasoning, and cook 5-6 minutes or until vegetables and apples begin to soften.
  • Add the parsley and stuffing cubes to the pan and combine.
  • Moisten the stuffing with chicken broth until all of the bread is soft, but not wet. Remove bay leaf and let cool either in the pan or in a bowl.
  • Brush a cookie sheet with EVOO.
  • Form a loaf shape out of your stuffing and bake until set and crisp on top, about 15 to 20 minutes.
  • ****************************************.
  • FOR INDIVIDUAL STUFFIN MUFFINS:.
  • Brush a 12 muffin cup holder with the remaining butter.
  • Add the beaten egg to the cooled stuffing mixture.
  • Using an ice cream scoop, fill and mound up the stuffing in muffin tins.
  • Bake until set and crisp on top, 10-15 minutes.
  • Remove stuffin' muffins to a platter and serve hot or room temperature.

CELERY, APPLE AND WALNUT STUFFING



Celery, Apple And Walnut Stuffing image

Provided by Moira Hodgson

Categories     side dish

Time 20m

Yield enough stuffing for a 12-pound turkey

Number Of Ingredients 13

2 cups yellow onions, diced
4 apples, diced
2 cloves garlic, minced
2 cups celery, diced
1 tablespoon fresh thyme, chopped, or 1/4 teaspoon dried thyme
5 tablespoons unsalted butter
Turkey heart, liver and gizzard, trimmed
2 cups chicken or turkey stock
10 cups fresh white bread crumbs
1 1/2 cups walnut meats, lightly toasted and chopped
4 tablespoons chopped parsley
2 tablespoons chopped sage
Coarse salt and freshly ground pepper to taste

Steps:

  • Soften the onions and the apples with the garlic, celery and thyme in four tablespoons butter.
  • In a separate pan, brown the giblets in the remaining tablespoon butter. Remove the liver and add the stock. Simmer over low heat for 45 minutes, or until the heart and gizzard are tender. Reserve the cooking liquid. Dice the heart, gizzard and liver and set aside.
  • Place the bread crumbs in a large bowl. Add the onion-celery mixture and the giblets. Add the walnuts, parsley and sage and add enough stock to moisten the stuffing. Season to taste with salt and pepper.

APPLE STUFFING



Apple Stuffing image

Common fruit and veggies give store bought stuffing mix flavor that's anything but ordinary. It's an easy alternative to from-scratch apple stuffing that can take over an hour to make. -Terri McKitrick, Delafield, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 5 servings.

Number Of Ingredients 5

1 medium tart apple, chopped
1/2 cup chopped onion
1/4 cup chopped celery
1 tablespoon butter
1 package (6 ounces) stuffing mix

Steps:

  • In a large skillet, saute the apple, onion and celery in butter until tender. Prepare stuffing mix according to package directions. Stir in apple mixture.

Nutrition Facts : Calories 256 calories, Fat 13g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 706mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein.

CLASSIC BREAD STUFFING WITH ONIONS, CELERY, AND HERBS



Classic Bread Stuffing With Onions, Celery, and Herbs image

Make and share this Classic Bread Stuffing With Onions, Celery, and Herbs recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h45m

Yield 10 cups

Number Of Ingredients 10

8 tablespoons unsalted butter
2 medium onions, chopped
3 celery ribs, chopped
1/2 cup chopped celery leaves (from inner celery ribs)
1 lb firm white bread, cut into 1/2-inch cubes and dried overnight (or in the oven)
1/4 cup chopped fresh parsley
2 teaspoons poultry seasoning
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1 1/2-2 cups turkey broth or 1 1/2-2 cups chicken broth, as needed

Steps:

  • In a big skillet, melt the butter over medium heat; add in onions, celery, and celery leaves.
  • Cook, stirring often, until the onions are golden, about 8 minutes.
  • Scrape the vegetable mixture into a big bowl; mix in the bread cubes, parsley, poultry seasoning, salt, and pepper.
  • Gradually stir in about 1 ½ cups of broth, until the stuffing is evenly moistened but not soggy.
  • Transfer stuffing to a lightly buttered casserole dish; drizzle with ½ cup broth, cover, and bake in a preheated 350° oven for 30-45 minutes (if you like crusty stuffing, remove foil the last 15 minutes of baking).

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