Tradition or not, some people always pass on stuffing. To their credit, from-the-box mixes are nothing but soft, stale bread with bits of celery sprinkled in. So can you blame them? But serve those nay-sayers this easy apple stuffing recipe with fresh hunks of sweet apricot and cranberries and the smoky undertone of mesquite powder. Just be warned – they may not even pass the bowl.
Prep time: 10 minutes
Cook time: 25 minutes
Ingredients
3 cups chicken or vegetable broth
1 Tbsp. fresh thyme, chopped
2 Tbsp. olive oil
1 onion, diced
3 stalks celery, chopped
2 Tbsp. MRM Mesquite Powder
1/2 cup chopped apricots
2 Tbsp. dried cranberries, chopped
2 Granny Smith apples, peeled, cored and diced
1 Tbsp. fresh sage, chopped
1 Tbsp. fresh parsley, chopped
Salt & pepper, to taste
1 stale loaf bread, torn into pieces
2 eggs
Directions
- Preheat oven to 375 degrees F and coat a 3-quart baking dish with a light layer of butter or non-stick cooking spray.
- In a small saucepan, add broth and bring to a boil.
- In a medium pot over medium heat, add olive oil, onion and celery. Gently cook down veggies, about 2-3 minutes.
- Add mesquite, apricots, cranberries and apples to onion mixture. Cook another 3 minutes.
- Add sage, parsley, salt and pepper and stir to combine. Remove from heat and cool slightly, about 5 minutes.
- Add bread and onion mixture. Stir in eggs and pour in broth. Mix together until everything is well coated.
- Transfer stuffing to prepared baking dish and bake 18-20 minutes. Serve warm.