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Rice & Grains

Apple Almond Stuffing
4 cup country-style cubed stuffing mix
1 1/2 cup Almonds, sliced
2 tablespoon extra-virgin olive oil
3 each celery ribs, finely chopped
1 each Sweet onion, finely chopped
2 each granny smith apples, peeled and chopped
2 teaspoon poultry seasoning
1/4 teaspoon salt
1/2 teaspoon Black pepper, freshly ground
3/4 cup dried cranberries
1 tablespoon Taste of Inspirations cranberry mustard
1 1/2 cup low-sodium chicken broth or turkey broth
2 each eggs
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Apple Almond Stuffing

Apple Almond Stuffing

Apple Almond Stuffing
  • Servings:Serves 8
  • Prep Time:20 minutes
  • Cook Time:10 minutes
1. Place stuffing mix in a large bowl. In a large nonstick skillet over medium heat, toast almonds until fragrant and lightly golden, about 3 minutes, stirring frequently. Add to the stuffing mix.
2. In the same skillet, heat oil. Add celery and onion and cook, stirring occasionally, until softened slightly, about 5 minutes. Add apples, poultry seasoning, salt, pepper, and cranberries. Cook an additional 5 minutes, then add to the stuffing bowl. Toss well to combine.
3. In a medium bowl, whisk mustard, broth, and eggs together. Pour over stuffing and toss. Let stuffing sit for 5 minutes and toss again.
4. Fill the crown roast or turkey cavity with stuffing, leaving a small amount of room for the stuffing to expand. Transfer extra stuffing (about 2 1/2 cups) to the loaf pan and distribute in an even layer. Cover pan with foil. Set aside.
5. Cook crown roast or turkey according to package. Place the pan of extra stuffing in the oven during the last 15 minutes of meat cooking time. Bake both for 15 minutes, then remove foil from the stuffing pan.
6. Check the internal temperature of the stuffing in the crown roast or turkey. It should be 160 degrees F when tested with an instant-read thermometer. If the stuffing is not the proper temperature, continue checking at 10-minute intervals. The extra stuffing is done when it has firmed up and is lightly toasted on top, about 40 to 50 minutes total.
Source: Hannaford fresh Magazine, November - December 2010