Goat Binder

apple walnut stuffing

Stuffing is a staple on the Thanksgiving table. I never cared for it growing up and when I was older most of the time all that was to be found on the holiday table was Stovetop- have you look in the ingredients for Stovetop stuffing? For one, it has corn syrup!? Not to mention a few other ingredients I don’t wish to eat! But over the years I have come to actually like eating stuffing at Thanksgiving, and this is one of my favorites!

Apple Walnut Stuffing

 

3 T Butter

1 onion- chopped

5 cloves garlic- minced

1 cup chopped walnuts

2 large apples

1 large loaf stale bread- such as french or italian

1 – 1.5 cups stock

1 tsp fresh thyme

1-2 T fresh, chopped sage

dash of cinnamon

salt and pepper to taste

apple walnut stuffing

In a large bowl, break your bread into small pieces- about 1 inch cubes. If your bread is fresh you can cut it and stick it in the oven for a few minutes to toast up. Set it aside while you prepare the rest.

Chop the onion, mincing the garlic, and peeling and chopping the apples. Heat a skillet to medium and add the butter. Once it’s melted add the onions, garlic, apples, cinnamon and salt/pepper to taste. Saute them until the onions are translucent and the apples are softening.

Stir in the thyme, sage, walnuts and 1 cup chicken stock.

apple walnut stuffing

Add the contents of the pan to the bread cubes and stir with a fork to combine. The bread should be pretty wet, you might need the additional 1/2 cup of stock depending on the size of your bread loaf.

Pour into a greased 9×13 pan and bake at 350 for 30 minutes until it is crunchy on top and hot all the way through. Serve warm.

Apple Walnut Stuffing
Author: 
 
Ingredients
  • 3 T Butter
  • 1 onion- chopped
  • 5 cloves garlic- minced
  • 1 cup chopped walnuts
  • 2 large apples
  • 1 large loaf stale bread- such as french or italian
  • 1 - 1.5 cups stock
  • dash of cinnamon
  • 1 tsp fresh thyme
  • 1-2 T fresh, chopped sage
  • salt and pepper to taste
Instructions
  1. In a large bowl, break your bread into small pieces- about 1 inch cubes. If your bread is fresh you can cut it and stick it in the oven for a few minutes to toast up. Set it aside while you prepare the rest.
  2. Chop the onion, mincing the garlic, and peeling and chopping the apples. Heat a skillet to medium and add the butter. Once it's melted add the onions, garlic, apples, cinnamon and salt/pepper to taste. Saute them until the onions are translucent and the apples are softening.
  3. Stir in the thyme, sage, walnuts and 1 cup chicken stock.
  4. Add the contents of the pan to the bread cubes and stir with a fork to combine. The bread should be pretty wet, you might need the additional ½ cup of stock depending on the size of your bread loaf.
  5. Pour into a greased 9x13 pan and bake at 350 for 30 minutes until it is crunchy on top and hot all the way through. Serve warm.

 

This recipe is part of the 7 Days of Homemade Thanksgiving Recipes Series. If you missed them don’t forget to go back and get some wonderful bread, drink and appetizer recipes!

© 2013 – 2016, Sarah R Toney. All rights reserved.

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