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Apple-Almond Stuffing

Yield 8 cups

Ingredients

  • 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

How to Make It

  1. 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.

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

  3. 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.

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