Description
This homemade stuffing recipe features a flavorful combination of sage and onion stuffing cubes, tender apples, celery, and onions, all cooked in butter and seasoned with poultry spices. Perfectly moistened with chicken broth and baked to golden perfection, it makes a classic side dish ideal for holiday meals or comforting dinners.
Ingredients
Scale
Stuffing Base
- 12 oz Sage and Onion Stuffing Cubes
Vegetables and Fruit
- 2 apples, diced
- 2 stalks celery, diced
- 1 small onion, diced
Seasonings and Fats
- ½ cup butter
- 1-2 tablespoons sage
- 1 teaspoon poultry seasoning
- Salt and pepper, to taste
Broth
- 2-3 cups chicken broth
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9 x 13 inch baking dish to prevent sticking. Set this aside while you prepare the stuffing mixture.
- Sauté Vegetables and Apples: In a large skillet, melt the butter over medium heat. Add the diced apples, celery, and onion, cooking them gently for about 10 minutes until the onions become soft and translucent, releasing their natural sweetness.
- Combine Ingredients: In a large bowl, place the sage and onion stuffing cubes. Add the cooked apple and vegetable mixture to the bowl and toss everything together to coat the bread evenly. Stir in the sage, poultry seasoning, salt, and pepper to distribute the flavors well.
- Add Broth: Gradually add 2 to 3 cups of chicken broth, stirring gently. Add just enough broth so that the bread cubes are moist but not soggy, ensuring a perfect texture after baking.
- Bake the Stuffing: Transfer the bread mixture into the prepared baking dish. Bake in the preheated oven for 30 to 45 minutes, or until the top is golden brown and crispy to your liking.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Adjust the amount of sage and poultry seasoning according to your taste preferences.
- Stuffing can be prepared a day ahead and refrigerated, then baked before serving to save time.
- Adding toasted nuts or dried cranberries can enhance texture and flavor.
- Make sure not to over-saturate the bread with broth to prevent sogginess.
