In a skillet cook carrot, celery and onion in butter until tender but not brown.
Stir in sage, salt, cinnamon and ¼ tsp pepper.
In a large mixing bowl combine bread cubes, apples, walnuts & finally cooked vegetables.
Drizzle with enough chicken broth to moisten & toss lightly.


  • 1 cup shredded carrot
  • 1 cup shredded celery
  • ½ cup chopped onion
  • ½ cup butter
  • 8 cups bread cubes
  • 2 cups chopped apple
  • 1 tsp ground sage
  • 1 cup chicken broth (use more if you need to moisten it up)
  • ½ tsp ground cinnamon
  • ½ cup chopped walnuts

Stuff turkey or place in casserole as a side dish
This will stuff a 12 lb. bird. ( I always double recipe. We like a lot of stuffing!)

Final note: I don’t generally stuff the bird these days. I know, the flavor is incredible when cooked inside. The problem is that by the time the stuffing is at a safe internal temperature, the turkey is often over cooked. Whichever method you choose, have a wonderful Thanksgiving!

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