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 fiber, protein and vitamin C in addition to fantastic flavor and texture. It works well alongside any white meat.
- 8 slices of whole wheat or grainy bread, cut into 1-inch pieces
- 1/4 cup butter
- 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 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 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 chicken stock, a little at a time until the mixture is moistened. Serve warm on the side of your turkey or stuff into the bird and cook as usual.