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Apple Walnut Stuffing

November 26, 2010

My husband Bob suggested I post a recipe of the Apple Walnut Stuffing I made for Thanksgiving. He claims it’s the best stuffing he ever ate. I liked it, too. I used half white bread, and half cornbread. I think any cornbread recipe would do. I used stone-ground cornmeal and regular milk instead of buttermilk, because that’s what I had on hand.

  • 4 Tbs unsalted butter, plus 2 Tbs
  • 1/4 cup white wine
  • 3 large apples, peeled, cored and diced
  • 4  cups of cubed cornbread
  • 4 cups cubed white bread
  • 1 cup chopped walnuts (or pecans)
  • 1/2 cup chopped fresh parsly
  • 1 tsp dried sage
  • 1/2 tsp dried thyme
  • 1/2 cup apple juice
  • 2 cups vegetable broth
  • Pepper and salt to taste

Preheat oven to 350F. Melt 4 Tbs butter in a large skillet over medium heat. Add apples and walnuts and saute 3 minutes. Add wine, and cook 1 minute. Remove from heat.     

Place bread in a large mixing bowl and add apple/nut mixture along with seasonings. Add juice and broth and mix gently. Add salt or pepper to taste. I didn’t add any salt. Spray a large casserole dish with non-stick spray. Spoon stuffing into pan, and dab additional 2 Tbs butter on top. Cover and bake for about 30 minutes, then uncover and bake 15-20 minutes more, until top is turning golden.

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