Caramelized Onion and Apple Stuffing
149 people added this to their Recipe Box
Recipe based on 2 ratings.
This recipe makes 10 cups servings
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 |
- Portion size: 10 cups (2.5 L)
Ingredients
- 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
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.)
Source : Canadian Living Magazine: January 2008
