Apple and Onion Dressing

24 Reviews

“Delicious dressing great on its own or baked with your favorite meat. Originally submitted to ThanksgivingRecipe.com.” - by Pat Heldenbrand

Adjust Servings

Adjust

Metric US

Original recipe yields 8 - 10 servings

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.
Cover raisins with boiling water and let sit for 5 minutes. Drain well then toss them with the bread cubes.
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.).
Bake the dressing 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.

Nutrition

Amount Per Serving (9 total)

Calories
288 cal
14%

Fat
16.4 g
25%

Carbs
34.6 g
11%

Based on a 2,000 calorie diet

Share It

Reviews (24)

Rate This Recipe

SMH7799

Oct. 8, 2002

"this makes a great thanksgiving stuffing for turkey. however, i would suggest cutting down the amount of butter called for, and add some chicken broth (about one cup). this makes the stuffing more m..." See moreoist and cuts down on the fat content."

Lianne

Dec. 31, 2005

"I made this for Christmas dinner and it was pretty good, but not as good as I had hoped. If you follow the recipe as written, it makes a LOT of dressing-- definitely more than will fit into a 2 quart..." See more baking dish (8x8) as the recipe calls for. I put it in a 9x13 pan an it was almost too much for that! I used a 16 oz package of Pepperidge Farm stuffing mix (right at 7 cups) and a little less butter (I poured some pan juices from my baked chicken over it) but otherwise followed the rest of the recipe pretty closely. The apple in it was very good and that's what my husband particularly enjoyed. Sunmaid now makes "baking raisins" which are already plumped up-- no need for soaking, which was very convenient. I think if I try this again I'll make only half and will try to use plain bread cubes instead. It was good, just not as yummy as I had hoped for."