When you have a large crowd to feed on the weekends or during the holidays, try my favorite quick and easy side dish recipe: Easy Apple Stuffing.
Quick and Easy Apple Stuffing Recipe
I feel stuffing shouldn’t just be for holiday celebrations like Thanksgiving or Christmas. It should be versatile enough to make anytime of the year. You might even see it on my table in the middle of July, like I did this year, when I had a craving for a “Thanksgiving” dinner.
This recipe starts with baked bread cubes (see recipe instructions below), although I’ve made it with stale bread chopped finely and even packaged stuffing when I’ve been pressed for time.
And, I really don’t have a preference for which apple you choose to use. Since I like the tartness of a Granny Smith apple, that’s what I put into my stuffing. But really, any apple will do.
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The only other thing that’s special about this recipe is that you can “make it your own.” Take a look at the list for “Variations” below. There you’ll find more ideas for things that go great with this stuffing.
Note: This Apple Stuffing recipe can easily be made ahead of time and frozen for later.
How to Make Apple Stuffing
Preheat your oven to 375 °F (190 °C). Then in a large bowl assemble the bread cubes (fresh or baked), parsley, apples, sage and mushrooms.
I like to cook my ingredients before tossing them with the bread crumbs. To do this, heat the oil and add the onions first. Sauté on medium heat for about five minutes before adding celery. The mushrooms should be added last. Cook everything until soft.
When the veggies are about completely cooked, then I add fresh chicken stock to the pan and let it heat up, as well.
Once it starts boiling, turn off heat then add this mixture to the dry assembled ingredients. Stir well.
To prepare your oven-safe baking dish (approximately 3 quarts or 2.8 liters), spray with non-stick cooking spray or rub liberally the sides and bottom of dish with butter. Make sure that the chicken stock has been pretty much absorbed by the bread cubes. Stir well once more before placing the dressing into the baking dish. Put it in the oven.
Bake uncovered for 60 minutes or until stuffing is golden brown. Remove and let rest for 10 minutes. Serve.
Apple Stuffing Variations
The beauty of this recipe is that you can add your favorite ingredients to it. Try one or all of these ingredients:
- Italian Sausage: 1.5 lb, browned
- Whole Roasted Chestnuts (jarred): 5-7 sliced thinly
- Raisins: 1 cup
- Dried Apricots: 5-7 diced
- Macadamia Nuts: 1 cup, chopped
- Chicken giblets, cooked, chopped finely
- Dried cherries, rehydrated in liquid, chopped finely
Recommended Product for This Recipe
Bake, serve, and store your Easy Apple Stuffing in this a high quality Pyrex Easy Grab Baking Dish. It’s perfect when you need to go from the oven, to the fridge, to the freezer. I also like it for it’s cover that seals easily, keeping the stuffing fresh.
For more delicious side dish ideas, be sure to check out my Pinterest Board: Side Dish Recipes from Wisconsin Homemaker.
Easy Apple Stuffing
I usually have a large crowd to feed on the weekends and during the holidays, so to make my life easier, I make my favorite quick and easy stuffing recipe, Easy Apple Stuffing. Not only is it a great crowd pleaser, but it is also perfect any evening that I want to serve something quick and easy. There are just a few key ingredients in this recipe, but you are certainly encouraged to "make this recipe your own." Take a look at my "Variations" section below. There you will find more ingredients that I have included at other times when making this recipe. Also, as a special note, my Apple Stuffing can be made ahead of time and frozen for later.
- 1 loaf French bread medium, sliced, diced
- 16 slices whole wheat sandwich bread cubed
- 2 stalks celery sliced, diced
- 2 cups mushrooms sliced thinly
- 3 cups chicken stock
- 1 tbsp olive oil extra virgin
- 2 Granny Smith apples cored, sliced, diced
- 1 medium onion sliced, diced
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp fresh sage chopped finely
- 1/2 cup parsley chopped finely
For the Breadcrumbs
Place cubed bread on a cookie sheet for 15 minutes at 350 degree oven until golden brown. Remove and let cool.
For the Stuffing
- Preheat oven to 375 °F (190 °C). In a large bowl assemble the bread cubes (fresh or baked), parsley, apples, sage and mushrooms.
- In a saucepan, heat the oil and add the onions first. Sauté on medium heat for about five minutes before adding celery. Mushrooms should be added last.
Next add the Chicken Stock and the garlic and onion powder. Allow the mixture to simmer for five more minutes. Turn off heat then add this mixture to the dry assembled ingredients. Stir well.
Prepare an oven-safe baking dish (approx. 3 quarts) and spray it with non-stick cooking spray or rub liberally sides and bottom of dish with butter.
- Make sure that the chicken stock has been pretty much absorbed by the bread cubes. Stir well once more before placing dressing into baking dish. Bake uncovered. Place into oven.
- Bake for 60 minutes or until dressing is golden brown. Remove and let rest for 10 minutes. Serve.