• 1/2 cup Sunnyside Farms Butter
  • 2 cups coarsely chopped onion
  • 2 cups thinly sliced celery
  • 2 cups thin bite-size pieces peeled green apple 
  • 1 (12-oz.) box Mrs. Cubbison’s Cornbread Stuffing
  • 1 (12-oz.) box Mrs. Cubbison’s Classic Stuffing
  • 2-1/2 to 3 cups chicken stock
  • 1 tsp. dried rosemary
  • 1 tsp. sage
  • 1 tsp. thyme
  • 1/2 cup dried cranberries
  • Freshly ground sea salt and pepper to taste

Directions: Prep: 20 minutes Cook: about 1½ hours Serves: 12

*Add 1/4 cup Raley’s Pure Maple Syrup for a sweeter stuffing.

  1. Preheat oven to 375°F and lightly butter a 13 X 9-inch baking dish
  2. Melt butter in a very large skillet over medium heat. Add onion and cook for 5 minutes. Add celery and apples and cook for 5 minutes more
  3. Stir together vegetables and stuffing in a large bowl with stock and herbs, stirring until stuffing is moist. Season with salt and pepper. (May be prepared 1 day ahead to this point)
  4. Place in prepared baking dish and bake for 1 hour or until top is lightly browned, tenting with foil if top browns too quickly


Nutritional Information Per Serving :319 calories, 7 g protein, 9 g total fat (5 g sat.), 51 g carbohydrate, 5 g fiber, 13 g sugar, 20 mg cholesterol, 791 mg sodium, 8 points

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