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Wheat Bread and Apple Stuffing for Roast Turkey Recipe

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This recipe for Wheat Bread and Apple Stuffing for Roast Turkey, by , is from Memories From My Childhood and Beyond..., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mindi Hartman (Better Homes and Gardens - chicken & turkey cookbook)

Category:
Category:

Ingredients:  
Ingredients:  
1 cup chicken broth
1/2 cup chopped celery
1/4 cup chopped onion
1/4 cup butter
1/2 tsp salt
4 cups dry whole wheat bread cubes or you could use chalah bread
2 medium apples, peeled, cored, and finely chopped - cortland or spartan
1/2 cup chopped pecans
1 tsp ground sage
1/4 tsp ground cinnamon
1/8 tsp pepper

Directions:
Directions:
1. In a 1 quart saucepan combine chicken broth, celery, onion, butter and salt. Cover and bring to a boil; simmer until vegetables are tender, about 5 minutes.

2. Make bread cubes by toasting bread, trim off crusts then cut into cubes.

3. In a large mixing bowl, combine bread cubes, chopped apple, pecans, sage, cinnamon and pepper. Pour broth mixture over, toss lightly to moisten. I do not stuff the bird with the stuffing. I bake it in a lightly greased (use butter) 1 1/2 quart casserole at 325F, covered, for about 30 minutes.

4. You can assemble this the day before and refrigerate, covered, overnight. Either allow to rest on the counter to bring to room temperature on the day of, or add an additional 10-15 minutes to bake if still cold.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Can easily be doubled. This recipe makes 6 cups of stuffing which is no more than 8 Jewish servings! This recipe is included for sentimental reasons as we all love Leeanne Legare's stuffing with sausage the best but I don't have her recipe. This is one you and Robin grew up eating whenever it was turkey time. Serves 8 or up to 12.

 

 

 

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