stuffing
thanksgiving
side dishes
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Apple, Celery and Onion Stuffing

Apple, Celery and Onion Stuffing

The Great Jack O' Lantern Blaze Might Be the Coolest Halloween A…

How to Make White Pasta E Fagioli | Rachael Ray

How to Make Lobster Risotto with Saffron, Tomatoes and Zucchini …

A Breast Cancer Surgeon's Top 4 Lifestyle Tips for Better Breast…

This 25-Year-Old Started "Excuse My Grandma" Dating Podcast With…

Stacy London Swears by These Cooling Products During Menopause

How to Make Za'atar Chicken Shawarma + Turmeric Rice Pilaf | Rac…

How to Make Creamy Spinach Pasta | Rachael Ray

Ron + Clint Howard on New Memoir "The Boys": "This Is Really a L…

How to Make Homemade Cheese Ravioli Made With Fresh Egg Pasta Do…

According to Rachael, THIS Is How Long Opened Tomato Paste Lasts…

Rachael Shares Her Best Tips for Working with Fresh Thyme

How to Make a Negroni-Martini (Negronatini) | John Cusimano

Broadway Superstar Laura Benanti One-Ups Hugh Jackman's Most Emb…

Motley Crue's Nikki Sixx Says His Music Industry Uncle's Biggest…

How to Make Shrimp Parm | Rachael Ray

How to Make Hoisin  Fried Rice | Rachael Ray

This Video of Rach's Number One Feline Fan Watching Her Cook on …

Anthony Michael Hall Talks "Halloween Kills" Story: "It's classi…

Rachael's helping you plan the perfect Thanksgiving dinner with her two-day "Thanksgiving A-to-Z" event, featuring delicious recipes, affordable tips and more! This is a recipe that Rachael's mom makes every year, and she says couldn't be better or easier to make.

Ingredients

  • 1 stick butter, divided
  • 5 to 6 ribs celery from the heart, about 2 cups, chopped
  • 1 large onion, chopped
  • 2 large crisp apples, such as Pink Lady, Honeycrisp or Macoun, left unpeeled and diced
  • 2 large fresh bay leaves
  • 1/2 cup loosely packed herbs such as fresh parsley, sage, rosemary and thyme, finely chopped
  • Salt and pepper
  • 6 cups homemade croutons of stale bread or 1 bag stuffing cubes, sage and onion or traditional Pepperidge Farm brand
  • 1 tablespoon Bell’s ground poultry seasoning
  • 1 quart chicken or turkey stock

Yield

Serves: 8-10

Preparation

Preheat oven to 375°F.

Melt 6 tablespoons butter in a large skillet over medium heat. When butter foams, add the celery, onion, apples, bay, herbs, salt and pepper, and cook to soften 10-12 minutes. Add cubed bread, season with Bell’s and moisten with stock; stir to absorb.

Butter a casserole dish with 1/2 tablespoon of the remaining butter and fill pan with stuffing. Use the rest of the butter to dot top. Roast the stuffing 30-40 minutes until crispy at the edges.