Apple Stuffing Recipe
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Apple Stuffing Recipe

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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
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 5 servings


  • 1 medium tart apple, chopped
  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 1 tablespoon butter
  • 1 package (6 ounces) stuffing mix

Nutritional Facts

3/4 cup: 256 calories, 13g fat (7g saturated fat), 30mg cholesterol, 706mg sodium, 30g carbohydrate (7g sugars, 2g fiber), 5g protein.


  1. In a large skillet, saute the apple, onion and celery in butter until tender. Prepare stuffing mix according to package directions. Stir in apple mixture. Yield: 5 servings.
Originally published as Apple Stuffing in Simple & Delicious November/December 2008, p45

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mkaskela User ID: 6061564 130734
Reviewed Nov. 17, 2013

"easy and good."

bafsc User ID: 3668978 207019
Reviewed Nov. 4, 2012

"I have been making this recipe since my 33 year old daughter decided to become a vegetarian at 13!!! This one change to our traditional Thanksgiving dinner menu (I started out using sausage in my stuffing as a new bride) means that there was always plenty for her to choose from and the rest of the family never missed the old recipe!!"

EBranch User ID: 6310803 130731
Reviewed Nov. 24, 2011

"I was looking for a quick and easy alternative to boxed stuffing but didn't want the hassle of spending an hour making one from scratch. I used honeycrisp apples. Everyone raved about how awesome the stuffing was and I was impressed myself. I am definitely putting this in my recipe book! Thanks for sharing!"

MargeAZ User ID: 1297434 57992
Reviewed Nov. 23, 2009

"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."

joeltpeckham User ID: 2811152 207018
Reviewed Nov. 23, 2009

"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."

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