Apple And Onion Stuffing Recipes

APPLE AND ONION STUFFING

Steps:

• Preheat the oven to 350 degrees F.
• Lightly toast the bread slices. Cut them into cubes and set aside.
• Add butter to a pot over medium heat on the stove. Once melted, add onion, celery, shallots, garlic, and salt. Add pepper, to taste. Saute the veggies until softened, about 6 minutes, stirring frequently.
• Meanwhile, in a large bowl, combine broth with egg substitute and stir thoroughly. Set aside.
• Remove the pot from heat and add apples, parsley, and raisins. Mix well and set aside.
• Add toasted bread cubes to the broth mixture and stir to coat. Add vegetable-apple mixture and gently stir. The bread cubes should be moist but not saturated. Add a few extra tablespoons of broth to coat, if needed.
• Spray a medium baking dish with nonstick spray. Transfer stuffing mixture to the baking dish. Cover with foil and bake in the oven for 20 minutes. Remove foil and, using a fork, gently fluff and rearrange stuffing. Return to the oven, uncovered. Bake until the top is golden brown, 10 to 15 minutes.
• While the stuffing is still warm, mix gently, if needed. Devour!

APPLE, ONION & CELERY STUFFING RECIPE

Steps:

• Preheat oven to 375 degrees F.
• Melt 6 Tablespoons butter in a large saucepan over medium heat.
• Add celery, onion, apples, bay leaves and salt and pepper and cook until softened (about 10 minutes). Remove bay leaves.
• Add dry stuffing, poultry seasoning and chicken stock. Stir until stuffing absorbs the liquid.
• Spray a casserole dish with nonstick cooking spray and fill with stuffing.
• Use the rest of the butter to dot the top of the stuffing.
• Bake for 30-40 minutes, or until golden brown and crispy at the edges.

APPLE AND ONION STUFFING

Steps:

• Preheat the oven to 400°F.
• Preheat large skillet over medium-high heat. Add the EVOO to the skillet and the butter. When the butter melts, add the bay leaf, celery, onions and apples. Season with salt, pepper and poultry seasoning, and cook 5-6 minutes or until vegetables and apples begin to soften.
• Add the parsley and stuffing cubes to the pan and combine.
• Moisten the stuffing with chicken broth until all of the bread is soft, but not wet. Remove bay leaf and let cool either in the pan or in a bowl.
• Brush a cookie sheet with EVOO.
• Form a loaf shape out of your stuffing and bake until set and crisp on top, about 15 to 20 minutes.
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• FOR INDIVIDUAL STUFFIN MUFFINS:.
• Brush a 12 muffin cup holder with the remaining butter.
• Add the beaten egg to the cooled stuffing mixture.
• Using an ice cream scoop, fill and mound up the stuffing in muffin tins.
• Bake until set and crisp on top, 10-15 minutes.
• Remove stuffin' muffins to a platter and serve hot or room temperature.

APPLE BREAD STUFFING

Steps:

• In a small nonstick skillet coated with cooking spray, cook onion in butter until tender. In a small bowl, combine the bread crumbs, apple, raisins, salt, sugar, sage and onion mixture. Drizzle with apple juice; toss to coat., Transfer to a 3-cup baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until apple is tender and top is lightly browned.

CHESTNUT AND APPLE STUFFING

Steps:

• Preheat oven to 375 degrees. Butter an 8-inch square baking dish; set aside. Arrange bread in a single layer on two rimmed baking sheets. Bake until dried, rotating sheets from top to bottom and front to back halfway through, about 15 minutes. Meanwhile, in a large saucepan over medium heat, melt butter. Add onions and celery; season with salt and pepper. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add apples; cook until softened, about 3 minutes. Transfer mixture to a large bowl; reserve saucepan.
• In same saucepan, bring broth to a boil. Remove from heat; set aside. To onion-apple mixture, add bread, sage, chestnuts, and eggs. Season with salt and pepper; toss to combine. Add half the broth and toss to combine. Continue adding broth and tossing just until stuffing is moistened but not wet.
• Place about 4 cups stuffing in turkey. Spoon remaining stuffing into prepared baking dish; cover with buttered aluminum foil and refrigerate. When turkey is removed from oven, place covered baking dish in oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 minutes more.

APPLE AND ONION STUFFING / MUFFINS

Steps:

• Preheat oven to 375°F.
• Preheat a large skillet over med high heat.
• Add olive oil to skillet and 4 tbsp butter.
• When butter melts, add bay leaf and add the vegetables as you chop them, celery, onions then apples.
• Sprinkle the vegetables and apples with seasonings.
• Cook 5 to 6 minutes to begin to soften then add parsley and stuffing cubes to pan and combine.
• Moisten the stuffing with chicken broth until all the bread is soft but not wet.
• Butter 12 muffin cups, 2 tins, liberally with remaining butter.
• Use a ice cream scoop to fill and mound up the stuffing in muffin tins.
• Remove bay leaf as you scoop the stuffing when you come upon it.
• Bake until set and crisp on top, 10 to 15 minutes.
• Remove stuffing 'muffins' to a platter and serve hot or room temperature.

TURKEY APPLE STUFFING

Steps:

• In a Dutch oven, saute celery and onion in butter until tender. Remove from the heat; stir in the bread cubes, apples, raisins, salt, thyme, sage and pepper. , Just before baking, loosely stuff turkey with 4 cups stuffing. Place remaining stuffing in a greased 2-qt. baking dish; refrigerate until ready to bake. Skewer turkey openings; tie drumsticks together. Place breast side up on a rack in a roasting pan. Brush with melted butter. , Bake, uncovered, at 325° for 3-3/4 to 4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.), Bake additional stuffing, covered, for 20-30 minutes. Uncover; bake 10 minutes longer or until browned. Cover turkey and let stand for 20 minutes before removing stuffing and carving turkey. If desired, thicken pan drippings for gravy.

ONION AND APPLE STUFFING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Put butter and olive oil in a skillet over medium heat. When butter has melted, add apples, onion, celery, and garlic; let sweat for 5 to 6 minutes.
• Meanwhile, combine cornbread stuffing mix, 1 1/2 cups water, and 2 tablespoons butter in a microwave-safe bowl. Microwave on high power for 5 to 6 minutes. Remove from the microwave and fluff with a fork. Repeat with turkey stuffing mix, remaining 1 1/2 cups water, and remaining 2 tablespoons butter.
• Combine softened apple-vegetable mixture and both stuffings in a large bowl; stir until everything is mixed together. Add 2 cups broth and stir again; it needs to be wet but not soupy. Add more broth (up to 1 cup) if needed. Transfer to the prepared baking dish.
• Bake in the preheated oven until the top is slightly crunchy and the stuffing looks a lot drier than it did going into the oven, about 35 minutes. If more time is needed, bake in 10-minute increments.