This is a great take on a classic. I add diced apples, dried figs and cherries, and fresh thyme to get a sweet and savory dance of flavor.
Serves 8-10
INGREDIENTS
- 1 package of Pepperidge Farms Corn Bread Stuffing Mix
- 1 stick butter (plus more for stuffing recipe)
- Vegetable stock (for stuffing recipe)
- 5 celery stocks, finely diced
- 2 onions, finely diced
- 2 Granny Smith apples
- 1 cup dried cherries or dried figs
- 1 teaspoon fresh thyme
- 1/2 fennel bulb, finely diced (optional)
- 1 teaspoon salt and pepper
DIRECTIONS
STEP 1
Preheat the oven to 325F.
Prepare stuffing mix according to package instructions, except substitute chicken stock for vegetable stock and don’t add any vegetables to this step.
STEP 2
Melt 1 stick (1/2 cup) of butter in large pan over medium heat. Add celery, onions, apples (and fennel) and cook until onions are translucent.
STEP 3
In large bowl, combine the sautéed celery/onions/apples with the prepared stuffing. Add dried cherries or figs, thyme, salt and pepper to taste.
STEP 4
Place into a baking dish or pan. Cover with foil and bake for 30 minutes. Uncover and bake 15 mins more. (If you’re stuffing a turkey, skip this baking step and spoon mixture into bird just before roasting.)
