Apple Sage Stuffing is a Simple Classic

Appetizers, Dinner, Recipes, Side Dish
thanksgiving-stuffing
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Thanksgiving isn’t complete without Apple Sage Stuffing.

I think my favorite holiday is Thanksgiving – wonderful food, family and friends. Gram taught me to make her Thanksgiving stuffing that her mother had taught her, and I was surprised by how simple it was to make and how rich the taste is. This is her mother’s recipe, Matilda Moritz Rickbeil. I now make this for Christmas dinner as well.

To Make:

Choose your two loaves of bread, one white or wheat, the other rye or pumpernickel. Chop up the bread into squares and place on cookie sheets to leave out overnight to stale. You will only use half of each loaf.

Chop up the apple, celery and white onion nice and fine and set it aside.

Melt one stick of margarine in a large 8qt. pot and add the apple, celery and onion and simmer on low until the mixture becomes very soft and almost melted.

stuffing-cooking

Begin to add in the bread crumbs a little at a time, mixing them into the margarine apple mixture. Season the stuffing with sage, a little at a time to taste, with salt and pepper.

Take it slow adding in the bread crumbs and stop adding them if you think they are becoming too much for wet mixture.

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Classic Apple Sage Stuffing

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0.0 rating
  • Difficulty:Easy
  • Prep Time:30 mins
  • Cook Time:30 mins
  • Serves:12
  • Freezable:No

Nutrition per portion

Ingredients
  • 1 loaf Stale Bread (or two half loaves)
  • 1 Apple
  • 4 Celery Stalks
  • 1 Small White Onion
  • 1 Small Jar Sage
  • 1 Stick Margarine
  • Salt and Pepper
Method
  1. Choose your two loaves of bread, one white or wheat, the other rye or pumpernickel.
  2. Chop up the bread into squares and place on cookie sheets to leave out overnight to stale.
  3. Chop up the apple, celery and white onion nice and fine and set it aside.
  4. Melt one stick of margarine in a large 8qt. pot and add the apple, celery and onion and simmer on low until the mixture becomes very soft and almost melted.
  5. Begin to add in the bread crumbs a little at a time, mixing them into the margarine apple mixture. Season the stuffing with sage, a little at a time to taste, with salt and pepper.
  6. Take it slow adding in the bread crumbs and stop adding them if you think they are becoming too much for wet mixture.

More about Jennifer Palmer Farrington

Jennifer is a marketer who loves to push the boundaries of B2B #marketing. CMO in #NYC. She is an avid reader, gardener and 80s movie fan. Jennifer graduated from Bethel College, earning a Bachelor of Arts degree in Communication and Psychology.

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