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Harvest Apple Stuffing Recipe
|Finely chopped apples||2 Cup (32 tbs)|
|Lemon juice||1 Teaspoon|
|Coarsely shredded carrots||1 Cup (16 tbs)|
|Thinly sliced celery||1 Cup (16 tbs)|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Apple juice||1⁄2 Cup (8 tbs)|
|Ground nutmeg||1⁄4 Teaspoon|
|Dry bread cubes||8 Cup (128 tbs) (Plain)|
|Chopped walnuts||1⁄3 Cup (5.33 tbs)|
|Toasted wheat germ||1⁄4 Cup (4 tbs)|
|Chicken broth||1 1⁄2 Cup (24 tbs), defatted|
Calories 626 Calories from Fat 117
% Daily Value*
Total Fat 13 g20.1%
Saturated Fat 1.8 g9.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1012.3 mg42.2%
Total Carbohydrates 107 g35.6%
Dietary Fiber 12.6 g50.4%
Sugars 26.3 g
Protein 21 g42.1%
Vitamin A 130.4% Vitamin C 18%
Calcium 22.7% Iron 37.5%
*Based on a 2000 Calorie diet
Place the apples in a small bowl.
Sprinkle with the lemon juice, then toss until coated.
Spray a large skillet with no-stick spray.
Add the carrots, celery, onions and apple juice.
Cook over medium heat until tender, stirring occasionally.
Stir in the nutmeg.
Lightly spray a 3- to 4-quart casserole with no-stick spray.
Add the bread cubes, apples, walnuts, wheat germ and the carrot mixture; toss to combine.
Drizzle with 1 cup of the broth.
If necessary, drizzle with enough of the remaining 1/2 cup of broth to moisten the bread; gently toss to mix well.
Bake, uncovered, for 30 to 40 minutes or until heated through.