Title: Apple & Herb Stuffing **
Categories: Dressings, Turkey, Holiday, Breads
Yield: 2 1/2 quarts
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2 c Celery; sliced
1-1/2 c Onion; chopped
1/2 c Margarine or butter
1-3/4 c Water; hot
1 tb Instant chicken bouillon
1 c Slivered almonds; toasted
12 c Dry bread cubes; about 16
- slices bread
3 c Red apples; coarsely chopped
1 tb Parsley; chopped
2 ts Poultry seasoning
1/4 ts Rubbed sage
In large skillet, cook celery and onion in margarine until tender. Add
water and bouillon; cook until bouillon dissolves. In large bowl, combine
remaining ingredients; add bouillon mixture. Mix well. Loosely stuff turkey
just before roasting. Place remaining stuffing in greased baking dish; bake
at 350 for 30 minutes or until hot. Refrigerate leftovers.
NOTE: I use 1-3/4 cup chicken broth instead of hot water and bouillon.
