"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Bread Stuffing with Apples Recipe

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This recipe for Bread Stuffing with Apples, by , is from Libro di cucina di famiglia Peloquin, 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!

Todd & Penny


1 stick butter
3 ribs of celery – diced small
1 small onion – diced small
1 teaspoon salt – or to taste
½ teaspoon pepper – or to taste
3 teaspoons savory – or to taste
3 teaspoons sage – or to taste
8 cups day old Italian bread – cubed
2 apples – diced large
1 box Progresso Chicken Broth – will use part of box
(or other good quality chicken broth)

Preheat oven to 325º F (can be higher if cooking with something else at a higher temp).

In large skillet, sauté celery and onion until onion is translucent. Add salt, pepper, savory and sage. (Start with recommended amount more can be added after mixed with bread and broth.) Let cool.

Place bread cubes into a large bowl. Add chopped apples. Add cooled celery mixture. Mix gently.

Add chicken broth, about a cup at a time. Mix after each addition. You want the stuffing to be moist but not sopping wet. It should hold together if you make a small ball but fall about when you press on the ball.

Taste and adjust seasoning to your liking.

Place in greased oven-proof casserole dish or if you need to this can be put into greased foil pouch. Cover and bake for 45 minutes. Remove cover and bake another 5-10 to brown up the top.

Personal Notes:
Personal Notes:
FYI – This is also called Dressing because it dresses up the meat it is served alongside.




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