Best Stuffing recipe - in or out of a bird

November 1, 10:04 AMSeattle Garden & Kitchen ExaminerJerry & Kristy

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  Try Apple - Walnut stuffing in your holiday bird     (AP)

With an abundance of apples this season, it’s fun to incorporate them into new recipes. Besides we have canned 5 cases of applesauce, made gallons of juice and ran the dehydrator for days and I really need to use up some apples!

This stuffing recipe is one of our favorites and works well as a meat, fish or poultry side dish. We often use it in one of our Thanksgiving birds and I  must say, it always taste great!

One note here – while the stuffing itself would work for Vegetarians, remember they won't eat stuffing that has been cooked in the bird. So, if you have Vegetarians sharing your Holiday meal, go ahead and stuff the bird with this delicious stuffing, just bake some extra in a separately pan.

Walnut/Apple Stuffing


Ingredients:

6 cups firmly packed cubed bread - 2 types such as whole grain and sourdough
1 1/2 tablespoons light olive oil
1 1/2 cups chopped onion
1 1/2 cups peeled, diced apple
Small can diced water chestnuts
¾ cup chopped walnuts (or nuts of your choice –optional but really good in it)
1/2 teaspoon each: fresh thyme, savory, sage (adjust to preference, can use dried)
Salt and pepper to taste
1 ½ - 2 cups apple juice


Preparations:

Preheat the oven to 350 degrees.

Lightly brown 2/3 of the bread, cool and place with the rest of the bread in a large mixing bowl.

Sauté onion for a few minutes, add the apple and sauté for another 5 minutes.

Combine sauté duo and bread. Add all the remaining ingredients except the apple juice and salt and pepper - toss to mix.

Slowly add in 1 cup of the apple juice to moisten, adding more as needed. Salt and pepper to taste.

Transfer the mixture to a pre-sprayed baking dish (or stuff in bird) and drizzle the remaining apple juice over the top.

Bake for 30 minutes, adding a foil tent the last 10 minutes

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