Anytime I can add a little extra nutrition to a traditional recipe I will, and the green apple and almonds in this stuffing add extra fibre, protein and vitamin C in addition to fantastic flavour and texture. You can also make this dish gluten free & vegan to please everyone at your table.
- 8 slices of grainy bread, cut into 1-inch pieces (use a gluten free option if desired)
- 1/4 cup butter or margarine
- 2 cups onion, diced
- 2 cups celery, diced
- 2 cups Granny Smith apples, diced
- 1/2 cup sliced almonds
- 1 teaspoon dried oregano
- 1 tablespoon dried poultry seasoning
- 1 cup chicken or vegetable stock
- Salt & Pepper to taste
Preheat the oven to 300 degrees. Place the bread cubes on a baking sheet and bake them in the oven for 5 minutes. Stir and place back into the oven for another five minutes until toasted on both sides. In a large pan, melt the butter or margarine and add the onion, celery, apples, almonds, seasonings and salt & pepper. Saute until the veggies are soft and the almonds are toasted. Approx 10 minutes. When complete, add the bread to the pot with the veggies and stir. Add the stock, a little at a time until the mixture is moistened adding additional liquid until desired texture is achieved. Serve warm on the side of your turkey or stuff into the bird and cook as usual.