Apple and Herb Stuffing
Stuffing is a wonderful thing. I don’t just use it to stuff a dead bird, I make it into mini muffins, serve it with reheated vegetables the next day, or stuff it into mushrooms with a little cream and Worchestershire sauce for an entree… Stuffing is versatile stuff.
Apple and Herb Stuffing
Flavorful stuffing combining apples, fresh herbs, and breadcrumbs, perfect for roasted poultry or festive meals.
Course: SidesCuisine: ItalianDifficulty: Difficult
Servings
4
servingsPrep time
15
minutesCooking time
30
minutesCalories
200
kcalTotal time
45
minutes
Cook Mode
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Ingredients
6 slices white Bread
2 tbsp Butter
1 tsp Crushed garlic
1/2 cups Parmesan Cheese (finely grated)
1/2 cups Parsley (coarsely chopped)
2 Granny smith apples (grated, skin on)
1 tsp Rosemary (coarsely chopped)
1 tsp Sage
1 Large onion (grated)
Directions
- In a frypan, melt the butter until bubbling. Add the onion, grated apple and garlic and cook for 3 – 4 minutes or until onion is soft.
- Cut the bread into tiny cubes. Add the bread to the onion mix, and cook for a few minutes to absorb the butter mixture.
- Remove from the heat and place in a bowl.
- Add the remaining ingredients and mix well.
- Season to taste with salt and pepper.
- If mixture seems dry (ie it won’t bind together), add a tiny bit of water.
- Push the stuffing into the turkey or chicken until full. Seal with a piece of crust and a skewer.
- Cook the bird according to the instructions.
- Recipe Hints and Tips:
- Stuffing will last in refrigerated for up to three days.
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