Apple and Onion Dressing

Apple and Onion Dressing

Pat Heldenbrand 0

"Delicious dressing great on its own or baked with your favorite meat."

Ingredients 1 h 5 m {{adjustedServings}} servings 285 cals

Serving size has been adjusted!

Original recipe yields 9 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 34g
  • 11%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 697 mg
  • 28%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.
  2. Cover raisins with boiling water and let sit for 5 minutes. Drain well then toss them with the bread cubes.
  3. In a skillet melt the butter and saute the onions, garlic, and celery for about 4 to 5 minutes. Stir the sauteed onions into the bread cube mixture. Add the diced apples, parsley, salt and paprika and stir carefully. Place stuffing mix in the prepared dish or you can alternately place it in a large roaster with your favorite uncooked meat (pork chops, turkey, chicken, etc.).
  4. Bake the dressing at 350 degrees F (175 degrees C) for 30 to 40 minutes. If you are baking the dressing with meat cook it until the meat is completely done all the way through.
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Reviews 12

  1. 17 Ratings


It was very dry. Next time I will add some chicken broth to it.


I don't know what possessed me to try this recipe. In retrospect, I should have known from the ingredients and instructions that it wouldn't be good. I made it for Thanksgiving dinner but I was too embarrassed to serve it. The only advice I can give to someone who definitely wants to try this recipe is to maybe chop the apple well (I diced it) and perhaps crumble the bread instead of cubing it.


It's a five star when you add mushrooms. I have been using this recipe for years. It's right out of Joy of Cooking, but Joy of Cooking didn't have mushrooms in the recipe. Cut the bread into crouton size squares, and don't skimp on celery or onion. I usually have to make a lot more and add 1/3 more ingredients. The raisins make this recipe taste as if I used wine, at least that's what my dinner guests tell me.