Rating: 5 stars
22 Ratings
  • 5 star values: 18
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Carrots, celery, and apples are what make this stuffing recipe a harvest stuffing. Try it for a Thanksgiving side dish this year.

Source: Better Homes and Gardens


Recipe Summary

20 mins
40 mins
1 hr
11 cups


Ingredient Checklist


Instructions Checklist
  • In a large skillet cook carrots, celery, and onion in hot butter or margarine until tender, about 5 minutes. Stir in salt, nutmeg, and pepper.

  • In a very large bowl combine bread cubes, apples, walnuts, and wheat germ; add carrot mixture. Drizzle with enough broth to moisten, tossing lightly to combine.

  • Place stuffing in a 3-quart casserole. Bake, covered, in a 325 degree F oven alongside turkey for 40 to 45 minutes or until heated through. Or use to stuff one 10- to 12-pound turkey. (For doneness and roasting temperatures for turkey and stuffing, see roasting chart.) Makes 12 to 14 servings (about 11 cups)


Place stuffing in a 3-quart casserole. Cover and chill up to 24 hours. Bake, covered, in a 325° degree F oven for 50 to 55 minutes or until heated through. (For safety reasons, do not make stuffing ahead if planning to use for stuffing a turkey.)

Nutrition Facts

210 calories; fat 13g; cholesterol 22mg; saturated fat 6g; carbohydrates 21g; mono fat 3g; poly fat 3g; insoluble fiber 3g; sugars 7g; protein 4g; vitamin a 2818.2IU; vitamin c 3.5mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1.6mg; vitamin b6 0.1mg; folate 44.4mcg; vitamin b12 0.1mcg; sodium 308mg; potassium 188mg; calcium 50.5mg; iron 1.3mg.