Apple Stuffing

By Belinda

Great with Pork Chops or Turkey

Ingredients

• 6 cups fresh cornbread or herb-seasoned cubes
• 1 Tbsp olive oil
• 1 onion, diced finely
• 1 cup chopped celery
• 2 medium Granny Smith Apples, peeled and diced
• 1/2 cup chopped walnuts(optional)
• 1/2 cup minced fresh parsley
• 1 tsp. dried ground sage
• 1 tsp. dried thyme
• 1-1/2 cups low-sodium chicken broth
• 1 tsp salt
• 1/2 tsp. pepper

Details

Servings 6

Preparation

Step 1

Preheat oven to 350 degrees. Spread cornbread cubes on a cookie sheet and toast in oven for 8-10 minutes until lightly browned. Remove from oven and pour into a large mixing bowl.

Heat olive oil in a large skillet over medium high heat. Add onion and celery to skillet, stirring until onion is translucent, about 8 minutes. Add apples to skillet and cook another 5 minutes. Remove from heat and pour over cornbread cubes. Add remaining ingredients to mixing bowl, tossing well.

Spoon into a 9 x 13" baking pan coated with cooking spray. Bake, covered with foil, for 20 minutes. Remove foil and bake 10 more minutes or until browned on top.