Apple Walnut Stuffing
If you were to ask me what my absolute favorite Thanksgiving dishes is, it would be easy. It’s the stuffing. Always and forever. Thanksgiving has always been all about the stuffing for me. I dare say I love the stuffing more than the turkey or any other side dish on the table. If you put the stuffing in front of me on the table, I will probably eat the whole dish. Alright, you get the point, I love stuffing!
And while I like all different varieties, my favorite version contains lots of apples and chopped walnuts! I love the added texture from the baked apples and crunchy walnuts. Now, I’m not gonna lie, I do take a shortcut with my stuffing and use a combo of the prepackaged cubes along with some fresh toasted bread. I love the ease of using the bagged bread cubes, but I also like to add some of my own toasted bread as it gives the stuffing that more homemade look and taste. The other key is to add eggs. I know not everyone adds eggs to their stuffing, but I so recommend it as it binds the bread together and adds this wonderful richness.
Ok, now I can’t wait. Is it Thanksgiving yet?
Apple Walnut Stuffing
- 6 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 stalks celery, diced
- 1 bag (12-14oz.) herb seasoned stuffing (I use cubed)
- 6-7 slices toasted white bread (or bread of your choice), cut into cubes
- 3 medium apples (I like honeycrisp), peeled and diced into small bite-size pieces
- 3/4 cup chopped walnuts
- 5-6 large eggs, lightly beaten
- About 1-1 1/2 cups low sodium chicken broth
- 1 teaspoon poultry seasoning
- salt and pepper to taste
- Melt the butter in a large saute pan over medium heat. Add the onion and celery. Cook the veggies in the butter until softened and until the butter is mostly absorbed by the veggies, about 15-20 minutes (I like to do this step the night before).
- Preheat oven to 350 degrees F. In an extra large mixing bowl, add the bagged stuffing, toasted bread, cooked veggies, apples, and the walnuts. Pour the eggs and gently stir in with the bread mixture until well-coated with the eggs. Then pour in the broth, a little bit at a time until the mixture is well-moistened, but not soaking in liquid (I usually add about 1-1 1/2 cups). Season the mixture with poultry seasoning and salt and pepper.
- Spray a 9×13 baking dish with non-stick spray. Add the stuffing mixture. Cover with foil. Bake for approximately 20 minutes. Remove the foil and continue baking another 10-15 minutes until the stuffing is cooked through and lightly browned on top.
Want some other stuffing recipe ideas? Try these: