Apple and Herb StuffingPerfect for a Chicken or Turkey at Christmas

Apple and Herb Stuffing Stuffing is a wonderful thing.  I don’t just use it to stuff a dead bird, I make it into mini muffins, serve it with reheated vegetables the next day, or stuff it into mushrooms with a…

Apple and Herb Stuffing

Stuffing is a wonderful thing.  I don’t just use it to stuff a dead bird, I make it into mini muffins, serve it with reheated vegetables the next day, or stuff it into mushrooms with a little cream and Worchestershire sauce for an entree…  Stuffing is versatile stuff.

serves
12
time needed
prep cook
ingredients
9
difficulty
Easy
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Ingredients

  • 6 Slices Of White Bread
  • 2 tbsp Butter
  • 1 tsp Crushed Garlic
  • 1/2 cup Parmesan Cheese (finely Grated)
  • 1/2 cup Parsley (coarsely Chopped)
  • 2 Granny Smith Apples (grated, Skin On)
  • 1 tsp Rosemary (coarsely Chopped)
  • 1 tsp Sage
  • 1 Large Onion (grated)


Method

  1. In a frypan, melt the butter until bubbling.  Add the onion, grated apple and garlic and cook for 3 - 4 minutes or until onion is soft.
  2. Cut the bread into tiny cubes.  Add the bread to the onion mix, and cook for a few minutes to absorb the butter mixture.
  3. Remove from the heat and place in a bowl.
  4. Add the remaining ingredients and mix well.
  5. Season to taste with salt and pepper.
  6. If mixture seems dry (ie it won't bind together), add a tiny bit of water.
  7. Push the stuffing into the turkey or chicken until full.  Seal with a piece of crust and a skewer.
  8. Cook the bird according to the instructions.

Notes

Recipe Hints and Tips:

  • Stuffing will last in refrigerated for up to three days.

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