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Apple Stuffing Recipe

Apple Stuffing 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
TOTAL TIME: Prep/Total Time: 15 min. YIELD: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


  • 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.

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.

Reviews for Apple Stuffing

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Reviewed Nov. 17, 2013

"Easy and good."

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!!"

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!"

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."

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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