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Apple-Almond Stuffing
One Thanksgiving, I lost the recipe I planned to use, so I threw this together. My cousin Sandy, a die-hard traditional stuffing fan, said this was the best stuffing she’d ever tasted! Talk about a compliment! —Beverly Norris, Evanston, Wyoming
12 Servings
Prep: 30 min. Bake: 30 min.
Ingredients
3/4 pound bulk
Johnsonville® Ground Sausage
2 celery ribs, finely chopped
1 small onion, finely chopped
6 garlic cloves, minced
1 can (14-1/2 ounces) chicken broth
1/2 cup butter, cubed
1 package (12 ounces) seasoned stuffing cubes
1-1/2 cups chopped apples
1 cup dried cranberries
1/2 cup slivered almonds
1-1/2 teaspoons dried sage leaves
1-1/2 teaspoons dried thyme
1/8 teaspoon pepper
Dash salt
1 to 1-1/2 cups apple cider
or
juice
Directions
In a Dutch oven, cook the sausage, celery, onion and garlic over
medium heat until sausage no longer pink; drain. Add broth, stirring
to loosen browned bits from pan. Add butter; cook and stir until
butter is melted. Remove from the heat.
Stir in the stuffing cubes, apples, cranberries, almonds, sage,
thyme, pepper, salt and enough cider to reach desired moistness.
Transfer to a greased 13-in. x 9-in. baking dish.
Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes
© Taste of Home 2013
2 of 2
Apple-Almond Stuffing
(continued)
Directions (continued)
longer or until lightly browned. Yield: 12 servings.
Nutrition Facts:
3/4 cup equals 306 calories, 15 g fat (6 g saturated fat), 32 mg cholesterol, 762 mg sodium, 38 g carbohydrate, 3 g fiber, 7 g protein.
© Taste of Home 2013