Harvest Apple Stuffing Recipe
Ingredients
| 2 cups finely chopped apples | ||
| Lemon juice | 1 Teaspoon | |
| 1 cup coarsely shredded carrots | ||
| Celery | 1 Cup (16 tbs), thinly sliced | |
| Onions | 1/2 Cup (16 tbs), chopped | |
| Apple Juice | 1/2 Cup (16 tbs) | |
| Ground nutmeg | 1/4 Teaspoon | |
| 8 cups dry plain bread cubes | ||
| Walnuts | 1/3 Cup (16 tbs), chopped | |
| Wheat germ | 1/4 Cup (16 tbs), toasted | |
| 1-1 1/2 cups chicken broth, defatted | ||
Directions
Preheat the oven to 350°.
Place the apples in a small bowl.
Sprinkle with the lemon juice, then toss until coated.
Set aside.
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.
Place the apples in a small bowl.
Sprinkle with the lemon juice, then toss until coated.
Set aside.
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.
Chef
