Read reviews (2)
Rate recipe
Common fruit and veggies give store bought stuffing mix flavor that's anything but ordinary. It's an easy alternative to from-scratch stuffings that can take over an hour to make. Terri McKitrick - Delafield, Wisconsin
This recipe is:
Quick
Nutritional Facts 3/4 cup equals 256 calories, 13 g fat (7 g saturated fat), 30 mg cholesterol, 706 mg sodium, 30 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Apple Stuffing in Simple & Delicious November/December 2008, p45
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Nov. 23, 2009 by MargeAZ
I make a recipe very similar to this, but with less fat & no saturated fat.Instead of sauteeing the veggies in butter, use fat-free chicken broth. It adds depth of flavor.
I make a recipe very similar to this, but with less fat & no saturated fat.
Instead of sauteeing the veggies in butter, use fat-free chicken broth. It adds depth of flavor.
Reviewed on Nov. 23, 2009 by joeltpeckham
I sauted the ingredent as directed, but when the ingredents were tender, I added the mix and stired the contents into the sauted mixture till I felt the stuffing mixture was taking on a suted favor, I then transferred to my slow cooker and added chicken stock in place of water and cooked on high for 1 hour on hign, tasting to make sure it was cooked and absorbed all the ingredents.
Our 10 most popular recipes for the month delivered right to your inbox!
Invalid e-mail
© Reiman Media Group, LLC., 2013