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- 1/2 cup butter or margarine
- 1 1/2 cups chopped celery with leaves (3 stalks)
- 1 cup chopped yellow onion (1 large)
- 6 cups crumbled corn bread or 6 cups corn bread stuffing mix (two 8-ounce packages)
- 6 cups dry white or wheat bread cubes
- 2 cups chopped unpeeled Granny Smith apples (3 medium)
- 1 cup dried cranberries, dried cherries, or raisins
- 2 tablespoons snipped fresh sage or 1 1/2 teaspoons dried sage, crushed
- 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 3/4 - 2 cups chicken broth (if using stuffing mix, use 3 to 3 1/4 cups broth)
- 1/4 cup chicken broth (optional)
1. In a large Dutch oven melt butter over medium heat. Add celery and onion; cook and stir about 5 minutes or until tender. Remove from heat.
2. Stir corn bread, bread cubes, apples, cranberries, sage, thyme, salt, and pepper into onion mixture. Drizzle with enough of the 1 3/4 to 2 cups broth to moisten, tossing lightly to combine. Spoon stuffing into a 3-quart rectangular baking dish. (To serve today, omit Step 3 and continue as directed in Step 4, except bake, covered, for 35 minutes. Uncover. Bake for 15 to 20 minutes more or until hot in center [165 degrees F].)
3. Cover tightly with plastic wrap; chill for up to 24 hours.
4. Preheat oven to 325 degrees F. If chilled, remove plastic wrap. If desired, drizzle stuffing with an additional 1/4 cup chicken broth to moisten. Bake, covered, for 45 minutes. Uncover. Bake for 15 to 20 minutes more or until hot in center (165 degrees F).
- Servings Per Recipe 12,
- cal. (kcal) 293,
- Fat, total (g) 14,
- chol. (mg) 49,
- sat. fat (g) 7,
- carb. (g) 37,
- fiber (g) 3,
- pro. (g) 5,
- vit. A (IU) 437,
- vit. C (mg) 4,
- sodium (mg) 648,
- calcium (mg) 101,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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