If you thought stuffing was just a sidekick, think again. This apple and sage version is here to steal the spotlight at your next holiday or dinner gathering.
1/4 cup butter
3 cups chopped onion
6 cups cubed stale bread
3 green apples, peeled and chopped
3 tablespoons chopped fresh sage
1/4 cup chopped parsley
3/4 cup chicken stock or more as needed to moisten
salt and freshly ground black pepper, to taste
Melt the butter in a skillet over medium heat. Add the onion and cook, stirring frequently, for 3-5 minutes or until the onion is soft. Transfer the onion to a large bowl.
Add the bread cubes, chopped apples, sage and parsley. Mix well.
Stir in the chicken stock, tossing the bread cubes to coat them in the mixture. Add more stock if needed until the bread is moistened.
Season the stuffing with salt and pepper. Stuff the turkey and roast until the turkey tests done with a meat thermometer.
Use day-old bread or toast fresh bread to achieve the perfect texture.
Taste your stuffing before baking to adjust the seasoning as needed.
If you're using a turkey, consider cooking the stuffing separately for more even cooking.
You can change up the recipe by adding other sauteed vegetables like celery or carrots.
Try adding a pinch of nutmeg or allspice for a warm, aromatic flavor.
If you want a slightly sweeter stuffing, add a tablespoon of maple syrup or brown sugar.
Stale bread is used because it has lost moisture and can absorb more liquid without becoming overly soggy, which helps provide a better texture in the stuffing.
You can use fresh bread, but you should dry it out in the oven first to prevent sogginess. Cut the bread into cubes and toast it at a low temperature until it's dry.
You can use homemade or store-bought chicken stock. Low-sodium options are preferable, as they allow you to control the saltiness of the stuffing better.
Besides sage, you can experiment with thyme, rosemary, parsley, or even a blend of herbs.
Store leftover stuffing in an airtight container in the refrigerator for up to 3-4 days.
You can freeze the stuffing. Allow it to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 2-3 months.
Reheat stuffing in the oven at 350 degrees F until heated through, usually about 20-30 minutes. You can add a splash of stock or water to make sure it remains moist.
You can add dried fruits like cranberries, raisins, or chopped nuts like walnuts or pecans.
Crisp and tart apples like Granny Smith or Honeycrisp are ideal because they hold their shape and provide a nice flavor balance to the dish.
Try sauteing the onions with garlic or adding a splash of white wine for flavor. You can also add toasted nuts or different spices.
You can prepare the stuffing and keep it covered in the refrigerator for up to a day before baking. Just add a bit more broth to keep it moist when reheating.
You can add more chicken stock or melted butter to moisten it. Mix gently, and warm it in the oven until the desired consistency is reached.
Skillet: For melting the butter and sauteing the chopped onion until soft.
Measuring Cups and Spoons: For measuring the ingredients such as the onion, bread cubes, and sage.
Large Mixing Bowl: To combine the sauteed onion with the remaining ingredients.
Sharp Knife and/or Peeler: For peeling and chopping the green apples.
Cutting Board: For preparing the onions, apples, sage, and parsley.
Wooden Spoon or Spatula: For stirring the ingredients in the mixing bowl.
Roasted Turkey: Serve the apple and sage stuffing with a roasted turkey for a classic Thanksgiving meal.
Cranberry Sauce: A tart cranberry sauce can balance the richness of the stuffing.
Sauteed Green Beans: Lightly sauteed green beans tossed with garlic provide a fresh, crisp contrast to the dense stuffing.
Gravy: A savory turkey gravy will boost the overall flavor of the dish. The sauce adds moisture and richness, marrying the stuffing with the turkey.
Mashed Potatoes: Creamy mashed potatoes offer a comforting side that pairs well, providing another texture and flavor that complements the stuffing.
Roasted Root Vegetables: Caramelized carrots, parsnips, and potatoes add sweetness and earthiness, paralleling the stuffing's flavors while adding a savory element.
Stuffed Acorn Squash: Use this stuffing to fill acorn squash for a vegetarian main dish. The sweetness of the squash complements the stuffing beautifully.
Apple Cider Reduction: A glaze made from reducing apple cider can be drizzled over the stuffing or the turkey. The extra apple flavor reinforces the stuffing while adding a hint of sweetness.
Herb Butter: A compound butter mixed with fresh herbs can be melted over the stuffing or turkey before serving.
Cheese Topping: A sprinkle of sharp cheddar or crumbled goat cheese baked on top can add a savory, creamy element that contrasts with the sweetness of the apples in the stuffing.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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