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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I love this recipe because of its variety of healthy and delicious ingredients. I adapted it from a recipe I found in a Better Homes and Gardens cookbook and like to make it for Thanksgiving and Christmas family dinners. Ingredients:
1 cup shredded carrot |
1 cup chopped celery |
1/2 cup chopped sweet onions or 1 medium sweet onion |
1/2 cup margarine |
1/4 teaspoon ground nutmeg |
2 (6 ounce) boxes seasoned stuffing mix (used stovetop cranberry or savory herbs) |
3 cups chopped apples (used red delicious) |
1/2 cup chopped walnuts |
1/4 cup honey crunch wheat germ |
14 ounces chicken broth |
Directions:
1. In a large skillet cook carrots, celery, and onion in hot butter or margarine until tender, about 5 minutes. Stir in nutmeg.
2. In a very large bowl combine Stovetop Stuffing mix, apples, walnuts, and wheat germ; add carrot mixture. Drizzle with enough broth to moisten, tossing lightly to combine.
3. Place stuffing in an 11 x 9 pan. Bake, covered, in a 325 F oven 40-45 minutes or until heated through.
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