Best 8 Apple Bread Stuffing Recipes

APPLE BREAD STUFFING

Steps:

• In a small nonstick skillet coated with cooking spray, cook onion in butter until tender. In a small bowl, combine the bread crumbs, apple, raisins, salt, sugar, sage and onion mixture. Drizzle with apple juice; toss to coat., Transfer to a 3-cup baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until apple is tender and top is lightly browned.

ROAST TURKEY WITH APPLE-SOURDOUGH BREAD STUFFING

Steps:

• Preheat the oven to 450 degrees F.
• In a small bowl combine all the dried herbs together. Rub the turkey parts with 2 tablespoons of olive oil, then rub with all of the dried herbs. Season with salt and pepper, to taste. Arrange the turkey in 1 layer in a large roasting pan.
• Put the turkey in the oven and immediately reduce the oven temperature to 350 degrees F. Roast until an instant-read thermometer inserted into the deepest part of the thigh reads 160 to 165 degrees F, about 1 1/2 hours. Remove from the oven and let stand, covered with aluminum foil. It's ready to serve in 10 to 15 minutes, but can stand, covered, for up to 1 hour so that the stuffing or other side dishes can be completed. Transfer to a serving platter.
• Meanwhile heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, apples, and celery and saute until soft, about 5 minutes. Add the parsley, sage, and thyme and stir to coat the apples and vegetables with the herbs. Transfer the mixture to a large bowl and add the cubed bread and the warm chicken broth. Toss to combine and season, to taste, with salt and black pepper. Transfer the stuffing mixture to a 5 by 8-inch baking dish and bake in the oven at 350 degrees F until golden brown on top, about 45 minutes.

PUMPERNICKEL/RYE BREAD STUFFING WITH APPLE, WALNUTS, AND RAISINS

Steps:

• In a big skillet, melt butter over medium heat; add in the onion; cook, stirring often, until softened, about 3 minutes.
• Add in apples and celery; cook/stir until the onions are golden brown, about 10 minutes.
• Stir in walnuts and raisins.
• Transfer the onion-apple mixture to a bowl; add in pumpernickel and rye bread cubes; toss, sprinkling with apple cider.
• Gradually stir in about ½ cup broth, until stuffing is evenly moistened but not soggy.
• Season with salt and pepper to taste.
• Transfer to a lightly buttered casserole dish, sprinkle with ½ cup broth, cover, and bake in a preheated 350° oven for 30 minutes (uncover the last 15 minutes if you want a crusty-topped stuffing).

WHOLE-WHEAT-BREAD-AND-APPLE STUFFING

Steps:

• Preheat oven to 300 degrees. Divide bread between 2 rimmed baking sheets and spread in a single layer. Bake, stirring a few times, until crisp and dry, about 40 minutes. Let cool. Break a piece open to make sure it's dried all the way through; if not, bake a few more minutes. Transfer to a large bowl.
• Melt butter in a large skillet over medium-high. Add onions, fennel, and 2 teaspoons salt. Cook, stirring occasionally, until vegetables are soft and golden in places, 7 to 9 minutes. Add garlic, apple, rosemary, and 1/4 teaspoon pepper; cook 1 minute. Pour in wine; cook until mostly evaporated, 1 to 2 minutes. Remove from heat.
• Increase oven temperature to 375 degrees. Brush a 2 1/2-quart baking dish with butter. Add onion mixture to bowl with toasted bread; add parsley. Drizzle with stock, stirring to combine. Stir in eggs to evenly coat. Transfer to prepared baking dish. Top with buttered parchment; loosely wrap with foil. (If making ahead, refrigerate at this point until you're ready to bake.) Bake 20 minutes. Uncover; continue cooking until golden on top, about 20 minutes more. Serve, with more parsley sprinkled on top.

ROAST TURKEY WITH CORN BREAD, APPLE AND RAISIN STUFFING

Steps:

• FOR TURKEY: Preheat oven to 375. Rinse turkey inside out and pat dry with paper towels. Stuff main cavity and neck cavity loosely with stuffing, close cavities with skewers. Place turkey on rack in large roasting pan. Tie legs together to hold shape. Mix butter and herbs in bowl. Rub all over turkey. Sprinkle with salt and pepper. Pour 2 cups broth into roasting pan. Roast turkey 1 1/2 hours, basting occasionally with pan juices. Reduce heat to 350. Add 2 cups broth to pan. Tent turkey with foil. Continue roasting until thermometer inserted into innermost part of thigh registers 180, basting turkey with pan juices every 30 minutes, about 3 1/2 hours. Transfer turkey to platter. Tent with foil while preparing gravy. FOR GRAVY: Using wooden spoon, scrape any browned bits in roasting pan to loosen. Pour pan juices with bits into large mesuring cup. Spoon off fat from pan juices, reserving 6 tablespoons fat. Mix giblet stock into pan juices; add enough chicken broth to measure 6 cups. Heat reserved 6 tablespoons fat i heavy large saucepan over medium heat. Add flour; stir 2 minutes. Gradually whisk in pan juice mixture. Bring to a boil. Mix in chopped neck meat, heart, gizzard and thyme. Boil until slightly thickened, about 8 minutes. Season with salt and pepper. Transfer to sauceboat. Serve with turkey with gravy.

WILD RICE, PECAN SPICED, APPLE & SOURDOUGH BREAD STUFFING

Steps:

• Two days ahead: Trim the crust from the bread and cut the remainder into 1/2-inch dice to get 6 cups. Spread the bread on baking sheets to dry overnight. One day ahead: In a large pot, combine the wild rice, 6 cups water, and 2 tsp. salt. Bring to a boil, reduce to a low simmer, cover, and cook until tender and the kernels start to open, 50 to 55 minutes. Remove from the heat, drain if necessary, and spread out to cool on a baking sheet. In a large sauté pan, heat 2 Tbs. oil over medium-high heat. Add the onions, sauté 4 minutes; add the celery and garlic and sauté until the onions are translucent, about 4 minutes. Remove from the heat and stir in the herbs, pepper, and 1 Tbs. salt. Cool in a shallow dish. Meanwhile, peel, core, and dice the apples. Return the pan to the heat and add the remaining 1 Tbs. oil and 2 Tbs. butter. When the butter sizzles, add the apples and sprinkle in the sugar. Sauté until the apples begin to brown, 5 to 8 minutes. Add 2/3 cup of the cider (reserve the rest), scrape up any brown bits, and let the cider reduce for 1 min. Pour the apples and liquid into the onion mixture and let cool completely. In a large bowl, combine the rice, bread, and apple mixture. Refrigerate. On the day of serving: Bring the stuffing to room temperature. Mix the eggs, 1 cup cider, and chicken broth. Fold the liquid into the stuffing mixture and mix well. It will be fairly wet. Fold in the spiced pecans. Follow the directions for stuffing the turkey and baking the extra stuffing in a pan in the Roasted Turkey recipe.

SAUSAGE, APPLE AND RYE-BREAD STUFFING

Steps:

• Preheat oven to 375°F and butter a 3- to 4-quart shallow baking dish. Cut bread into 1/2-inch cubes. In 2 shallow baking pans arrange bread in one layer and toast in upper and lower thirds of oven until golden, 10 to 15 minutes.
• Quarter kielbasa lengthwise and cut crosswise into 1/4-inch-thick pieces. Chop onions and celery and mince garlic. In a large heavy skillet brown kielbasa over moderate heat, stirring occasionally, and transfer with a slotted spoon to paper towels to drain. To skillet add 6 tablespoons butter (do not discard any fat in skillet) and cook onions, celery, and garlic over moderately low heat, stirring, until celery is crisp-tender.
• Finely chop apples. Stir apples into vegetable mixture and cook, stirring occasionally, until apple is softened. Mince parsley. In a large bowl toss together bread, kielbasa, vegetable mixture, parsley, broth, and salt and pepper to taste and transfer to baking dish. Stuffing may be made 1 day ahead and cooled completely before being chilled, covered.
• Dot stuffing with remaining 2 tablespoons butter and bake, uncovered, in middle of oven until golden, about 30 minutes. (Stuffing may be baked while making gravy for roast goose)

HERB AND APPLE STUFFING BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F. Arrange bread in single layer on 18-inch by 12-inch jelly-roll pan. Bake 20 minutes or until lightly browned; set aside. While bread toasts, in 12-inch skillet, heat butter on medium-low. Add pancetta; increase heat to medium and cook 5 minutes or until browned, stirring occasionally. Add onion, celery, and apple; cook 8 to 10 minutes or until tender, stirring occasionally. Stir in sherry, rosemary, 4 teaspoons salt, and 1 1/2 teaspoons freshly ground black pepper. Cook 5 minutes or until most of the liquid has evaporated. Remove from heat; stir in parsley. Meanwhile, in very large bowl, beat eggs, cream, chicken stock, and 1 1/2 cups Gruyère. Add bread, then vegetable mixture, stirring until well combined. Let stand 30 minutes to allow bread to soak. Stir mixture well; transfer to 2 1/2- to 3-quart (13-inch by 9-inch by 2-nch) gratin dish. Sprinkle with remaining Gruyère. (To make ahead, assemble bread pudding, cover with plastic wrap, and refrigerate up to 1 day before baking.) Bake 45 to 50 minutes or until top is browned and custard is set (when knife inserted in center comes out clean). Serve hot or warm.