Apple-Almond Stuffing

Southern Living
8 cups


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1/2 cup butter or margarine
3 celery ribs, diced
1 medium onion, diced
2 large Granny Smith apples, coarsely chopped
24 white bread slices, cubed
1 1/2 cups chicken broth
1 cup almonds, chopped and toasted
1/4 cup almond liqueur*
2 tablespoons chopped fresh parsley
1 tablespoon fresh sage sprigs
1 1/2 teaspoons poultry seasoning
1 teaspoon salt
1/4 to 1/2 teaspoon pepper
Garnish: chopped fresh sage


Melt butter in a Dutch oven over medium heat. Add celery and onion; sauté 5 minutes or until tender. Add apple; cook, stirring often, 5 minutes. Remove from heat.

Add bread and next 8 ingredients to Dutch oven, tossing gently to combine. Spoon into a lightly greased 13- x 9-inch baking dish.

Bake, covered, at 325° for 35 minutes. Uncover and bake 10 more minutes or until golden. Serve with baked or grilled pork chops, if desired. Garnish, if desired.

* 2 teaspoons almond extract may be substituted for 1/4 cup almond liqueur.

Created date

May 2001