Mom’s Apple and Herb Stuffing: an easy to make dish for any holiday meal
There is no better time to celebrate with food than the holiday season, and today I’m here to share with you the recipe for my favorite holiday dish: stuffing. Ever since I was a little girl, stuffing was always my favorite part of the Thanksgiving and Christmas meals, and today, living abroad, it is the food I crave most at this time of year. So how to feed this craving? Well, by making copious amounts of stuffing every year, of course.
But for me, I’m not happy with any old stuffing. What I crave is the recipe that my mom used every year, with sweet apples, the crunch of toasted almonds, and lots of herbs, all bound together by crusty good ol’ white bread.
My mom emailed me this recipe my first year abroad in Korea, and I recreated it in the tiniest kitchen known to mankind, with barely a pot and a burner. Things have changed since then, I’ve become a bit more settled: I now make this in a proper pot, using the oven, but it’s still been delicious every single time.
So try out this recipe, and let me know what you think, or please let this inspire you to create one of your own family’s favorite holiday classics, and comment below what is your go to dish for the holidays.
Mom’s Apple and Herb Stuffing
- 2 cups sliced celery
- 1 1/2 cups chopped onion
- 1/2 cup butter or margarine
- 1 3/4 cups hot water
- 1 tablespoon or 3 cubes chicken flavor instant bouillon
- 12 cups dry bread cubes (about 16 slices of bread)
- 3 cups coarsely chopped apple
- 1 cup toasted slivered almonds*
- 1 tablespoon chopped parsley**
- 2 teaspoons poultry seasoning
- 1/4 teaspoon turkey gravy
- In a large skillet, cook celery and onion in butter until tender. Add water and bouillon, and cook until bouillon dissolves.
- In a large bowl, combine the remaining ingredients except the turkey gravy. Add bouillon mixture and mix well.
- Loosely stuff turkey just before roasting (If you have a bird. If not, no worries, just place all in a baking dish.)
- Place remaining stuffing in a greased baking dish. Bake at 350 degrees for 30 minutes or until hot.
- Serve with turkey gravy, if desired.
- Enjoy! And refrigerate leftovers; this recipe makes about 2 1/2 quarts, and will keep in the fridge in an airtight container for 5 days.
*Feel free to substitute almonds for another type of nut. I’ve made this with walnuts, and I imagine pecans would be wonderful as well.
**If you can’t find parsley, any type of herb or Italian type seasoning will do (sage, rosemary, and Italian mixed are all fine.)