Apple and Onion Dressing

4.4
(50)

Delicious dressing great on its own or baked with your favorite meat. Originally submitted to ThanksgivingRecipe.com.

3
3
Servings:
9
Yield:
8 to 10 - servings

Ingredients

  • 7 cups white bread cubes

  • 1 cup raisins

  • ¾ cup butter

  • 1 cup chopped onion

  • 1 cup chopped celery

  • 1 clove garlic, minced

  • 3 cups diced apple without peel

  • ¼ cup chopped fresh parsley

  • 1 ½ teaspoons salt

  • ¼ teaspoon paprika

Directions

  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 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 Facts (per serving)

288 Calories
16g Fat
35g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 9
Calories 288
% Daily Value *
Total Fat 16g 21%
Saturated Fat 10g 50%
Cholesterol 41mg 14%
Sodium 697mg 30%
Total Carbohydrate 35g 13%
Dietary Fiber 3g 10%
Total Sugars 16g
Protein 3g 6%
Vitamin C 6mg 7%
Calcium 69mg 5%
Iron 2mg 9%
Potassium 270mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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