Categories: Dressing- stuffing -gravies

Ingredients

• 1/2 cup butter or margarine
• 3 celery ribs, diced
• 1 medium onion, diced
• 2 large Granny Smith apples, coarsely chopped
• 24 white bread slices, cubed
• 1 1/2 cups chicken broth
• 1 cup almonds, chopped and toasted
• 1/4 cup almond liqueur*
• 2 Tbsp. chopped fresh parsley
• 1 Tbsp. fresh sage sprigs
• 1 1/2 tsp. poultry seasoning
• 1 tsp. salt
• 1/4 to 1/2 tsp. pepper
• Garnish: chopped fresh sage

Directions

1. Melt butter in a Dutch oven over medium heat. Add celery and onion; sauté 5 minutes or until tender. Add apple; cook, stirring often, 5 minutes. remove from heat.
2. Add bread and next 8 ingredients to Dutch oven, tossing gently to combine. Spoon into a lightly greased 13 × 9-inch baking dish.
3. Bake, covered, at 325 degrees for 35 minutes. Uncover and bake 10 more minutes or until golden. Serve with baked or grilled pork chops, if desired. Garnish, if desired.
4. • 2 tsp. almond extract may be substituted for 1/4 cup almond liqueur.

Email to a friend | Print this recipe | Back