Caramelized Onion and Apple Stuffing
68 people added this to their Recipe Box
Servings: 10 cups (2.5 L)
Ingredients:
| Nutritional Info | |
| Per 1/2 cup 125 mL : about | - |
| cal | 76 |
| pro | 2 g |
| total fat | 3 g |
| sat. fat | 2 g |
| carb | 11 g |
| fibre | 2 g |
| chol | 6 mg |
| sodium | 177 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 4% |
| vit A | 4% |
| vit C | 5% |
| folate | 8% |
Suggested Recipes
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1/4 cup (50 mL) butter
3 cups (750 mL) thinly sliced onions
1/2 tsp (2 mL) each salt and pepper
2 cups (500 mL) sliced celery
3 Golden delicious apples, peeled and chopped
2 tsp (10 mL) dried sage
1 tsp (5 mL) caraway seeds
8 cups (2 L) cubed day-old marble rye bread (or 4 cups/1 L each cubed light rye and pumpernickel)
1 cup (250 mL) goose stock or sodium-reduced chicken stock
1/2 cup (125 mL) chopped fresh parsley
Preparation:
In large skillet, melt half of the butter over medium-low heat; cook onions and half each of the salt and pepper, stirring occasionally, until golden, about 30 minutes. Transfer to large bowl.
In same skillet, melt remaining butter over medium heat; fry celery, apples, sage, caraway seeds and remaining salt and pepper, stirring occasionally, until softened, about 15 minutes. Add to bowl.
Add bread, stock and parsley; mix well. (Make-ahead: Cover and refrigerate for up to 24 hours.)
In same skillet, melt remaining butter over medium heat; fry celery, apples, sage, caraway seeds and remaining salt and pepper, stirring occasionally, until softened, about 15 minutes. Add to bowl.
Add bread, stock and parsley; mix well. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Tags:
Source
Canadian Living Magazine: January 2008
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