Tested till perfect Caramelized Onion and Apple Stuffing

Caramelized Onion and Apple Stuffing

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: January 2008

Recipe4 out of 5 based on 21 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 10 cups (2.5 L)


  • 1/4 cup 1/4cupbutter
  • 3 cups 3cupsthinly sliced oniononions
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 2 cups 2cupssliced celery
  • 3 3golden delicious applegolden delicious apples, peeled and chopped
  • 2 tsp 2tspdried sage
  • 1 tsp 1tspcaraway seeds
  • 8 cups 8cupscubed day old marble rye bread, or 4 cups each cubed light rye and pumpernickel
  • 1 cup 1cupgoose stock or sodium-reduced chicken stock
  • 1/2 cup 1/2cupchopped fresh parsley
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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.)

Nutritional Information Per 1/2 cup 125 mL : about

cal 76 pro 2g total fat 3g sat. fat 2g
carb 11g fibre 2g chol 6mg sodium 177mg

% RDI:

calcium 2 iron 4 vit A 4 vit C 5
folate 8
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