|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This is a basic turkey stuffing recipe spiced up with the addition of chopped apples and optional pecans for extra flavor and texture. It's a delicious turkey stuffing recipe for your holiday dinner table.
Bake the stuffing inside the bird, or separately in a baking pan based on your preference.
- 1 cup chicken broth
- 1/2 cup celery (chopped)
- 1/3 cup onion (chopped)
- 4 tablespoons butter
- 1/2 teaspoon salt
- 4 cups dry bread (cubed)
- 2 medium apples (peeled, cored, and finely chopped about 1 to 1 1/2 cups)
- 1 teaspoon ground sage
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon pepper
- Optional: 1/2 cup chopped pecans
Gather the ingredients.
In a small saute pan over medium-low heat, melt the butter. Add celery and onion and saute, stirring, until vegetables are tender, about 5 minutes.
Add the chicken broth and salt; cover and bring to a simmer.
In a large bowl, combine the bread cubes, chopped apples, sage, cinnamon, pepper, and chopped pecans, if using.
Add the broth and vegetable mixture and stir until well moistened.
Turn the dressing mixture into a greased 1 1/2-quart shallow casserole.
Cover tightly with foil and bake at 350 F for 25 to 30 minutes.
Alternatively, stuff the cavity of an 8- to 10-pound turkey just before roasting.
Serve and enjoy!
- A stuffed turkey will take a bit longer to cook. Always cook a stuffed turkey until the center of the stuffing registers 165 degrees F even if the turkey meat appears to be done before that. Let the turkey rest for 15 to 20 minutes before removing the stuffing.
- Make sure you refrigerate leftovers within 2 hours after cooking.