One of the staples to any holiday meal is the stuffing and/or dressing. I grew-up with my grandma making tow dressings. As I started cooking my own holiday meals, I started to prefer stuffing. In fact, up until we started dealing with food allergies I mostly used the Stove Top out of the box. Due to the Little Guy’s wheat allergy we are unable to use any commercial stuffing.
What I was most surprised by was how easy it really is to make stuffing. I looked at several different recipes and the one I made this year is a different one from last year since I couldn’t find that recipe. This one was really pretty easy and tasted fantastic. I only used one loaf of the bread but, if you like your bread (we happen to not be overly fond on the one we are able to use), use at least a loaf and a half (the original recipe calls for 16 cups of bread crumbs). We personally enjoyed having the little less bread and the more apple/veggies.
Here is the adapted recipe:
Herb and Apple Stuffing adapting from here:
1.5 Packages allergy-free stuffing
4 TBSP Allergy-free Butter (we use Best Life)
2 onions, Chopped
3 Stalks Celery, Chopped
2 Granny Smith Apples, Unpeeled & Chopped- No Core
2 TBSP Parsley, Flat-leaf Chopped
1.5 TSP Rosemary Leaves, Minced
2 TSP Salt, Kosher
1/2 TSP Pepper, Black
1 Cup Chicken Broth
Crumble the bread and put into a 9×13 pan. Bake in oven at 300 degrees to brown bread; approximately 7-10 minutes.
In a large Saute pan, melt the butter. Add onion, celery, apples, parsley, rosemary, salt and pepper. Cook until soft.
Combine the bread and vegetables into a large bowl. Pour the broth over and mix well. Place in back into the 9×13 pan and bake at 375 for 25 minutes until completely heated.