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.

Rachael's mom makes this apple, celery and onion stuffing every year—and she says couldn't be better or easier to make!

Get more Thanksgiving side ideas here.


  • 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


Serves: 8-10


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.