You know it’s fall when the aroma of baked apples and fresh herbs fills the air! Roasted pork, chicken — this stuffing makes just the right side dish. Or crisp up leftover dressing in the toaster oven for a banner breakfast with bacon, sausage and a drizzle o’ maple syrup!
Course Breads & Cornbreads, Breakfast, Brunch, Side Dish, Supper
Cuisine American, Southern
Keyword apples, cheddar cheese, dressing,, herbed, side dish, stuffing, thanksgiving
Author Wendy Perry
Ingredients
5tablespoonsbutter
3Granny Smith apples,peeled, cored and sliced thin
1largesweet onion,chopped
3stalkscelery, chopped
6slicesslices pumpernickel bread, toasted and torn in pieces
6ouncesherb-seasoned stuffing
1tablespoonminced fresh rosemary
1tablespoonchopped fresh thyme
2teaspoonssalt
freshly ground black pepper
3cupsbroth
8ouncescubed sharp cheddar cheese
4ouncesgrated sharp cheddar cheese
fresh rosemary and thyme for garnish
Instructions
Preheat oven to 350 degrees.
Melt butter over medium heat. Add apples, onion and celery. Sauté until tender, about 5–6 minutes. Fold in toast, stuffing and seasonings. Stir in broth and cubed cheese until mixture is well combined.
Pour into a 2-quart, sprayed baking dish. Scatter with grated cheese. Tent with foil and bake 30 minutes. Remove foil and bake an additional 10 minutes. Garnish with rosemary and thyme. Best if served immediately.