Comida Kraft
Recipe Box

STOVE TOP Harvest Apple Stuffing

Prep Time
15
min.
Total Time
15
min.
Servings

8 servings, 1/2 cup each

Gala apples and toasted pecans give this savory stuffing side dish its delicious harvest-style appeal.

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What You Need

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Make It

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  • Prepare stuffing mix in large saucepan as directed on package.
  • Stir in remaining ingredients; cover. Remove from heat. Let stand 5 min.
  • Fluff with fork.

STOVE TOP In-the-Bird Directions

Prepare stuffing as directed. (Do not stuff bird until ready to bake.) Rinse bird (up to 8 lb.); pat dry. Stuff lightly with prepared stuffing. Bake as directed on poultry wrapper. Bake any extra stuffing in separate covered baking dish with bird during last 30 min. of the baking time. Stuffing in bird is done when meat thermometer inserted in center of stuffing reaches 165°F.

How to Toast Nuts

Toasting nuts adds crunch and intensifies their flavor. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally. To toast nuts on the stovetop, place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. To toast nuts in the microwave, place up to 1 cup of nuts in a microwaveable shallow dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec.

Substitute

Prepare using your favorite variety of apple.

Servings

  • 8 servings, 1/2 cup each

Nutritional Information

Serving Size 8 servings, 1/2 cup each
AMOUNT PER SERVING
Calories 150
Total fat 8g
Saturated fat 1.5g
Cholesterol 0mg
Sodium 350mg
Carbohydrate 17g
Dietary fiber 1g
Sugars 2g
Protein 3g
% Daily Value
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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