- 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.
3/4 cup: 256 calories, 13g fat (7g saturated fat), 30mg cholesterol, 706mg sodium, 30g carbohydrate (7g sugars, 2g fiber), 5g protein.
Dec 31, 1969
Easy and good.
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!!
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!
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.
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.