Great Apple Stuffing
A yummy stuffing made with apples. My kids really liked it. I served it with chicken and will make this one again. Enjoy!
A yummy stuffing made with apples. My kids really liked it. I served it with chicken and will make this one again. Enjoy!
- Carbohydrate 57.95435953125 g
- Cholesterol 279.6265625 mg
- Fat 13.8003853125 g
- Fiber 4.36007038211823 g
- Protein 12.44337734375 g
- Saturated Fat 5.8732790625 g
- Serving Size 1 1 Serving (208g)
- Sodium 343.805259375 mg
- Sugar 53.5942891491318 g
- Trans Fat 1.7627740625 g
- Calories 388 calories
Step-by-step
- Combine all ingredients except butter and water in large bowl and toss with hands to mix.
- Sprinkle melted butter and water over dressing, tossing with a fork to combine.
- Use to stuff 12-14 pound turkey.
- You can also place this stuffing in a casserole dish, drizzle with some chicken or turkey broth, cover, and bake at 350 degrees for 1 hour.
- Uncover and bake 15 minutes longer.
Swapping out firm-fleshed apples for mealy varieties like Red Delicious alters the structural integrity of this side dish completely, turning distinct fruit pieces into an unwanted puree before the bake is finished. Selecting tart, crisp cultivars such as Winesap or Haralson ensures the pieces retain structural integrity and provide sharp contrast against the rich dairy and starch. Many home cooks ruin preparations of this type by utilizing fresh bread straight from the plastic sleeve, which absorbs excessive moisture immediately and collapses into a dense, pasty mass rather than holding individual cubed shapes. Drying the oatmeal bread slices overnight on wire racks promotes optimal evaporation, creating a porous matrix capable of absorbing the melted butter, beaten eggs, and cold water without losing structural definition.
Achieving proper moisture balance requires careful handling during the initial mixing phase, where hands should gently toss the dry cubes, chopped onions, raisins, salt, and pepper to evenly distribute seasoning before any liquid touches the bowl. Drizzling the melted butter and cold water gradually while lifting the mixture with a fork prevents pockets of saturation that lead to raw-tasting flour spots and soggy pockets in the center of the baking dish. When transferring the mixture to a casserole instead of a roasting cavity, covering the vessel tightly with foil traps steam effectively for the first hour at 350 degrees Fahrenheit, gelatinizing the starches thoroughly. Removing the lid for the final fifteen minutes allows excess surface moisture to evaporate completely, yielding golden-brown edges and a crisp top crust with an internal temperature registering safely above 165 degrees Fahrenheit.
