Apple Tarragon Stuffing

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Yields 8 servings (3 oz each)

10 Red Delicious Apples, peeled and sliced
6oz white onion, diced
2oz carrots, diced
2oz celery, diced
1 tbsp. garlic, minced
1 tbsp. salt and pepper mix
5 tbsp. fresh tarragon, finely chopped
2 tsp. fresh sage, finely chopped
1 tbsp. fresh Italian parsley, finely chopped
2.5 cups chicken stock
1oz butter, unsalted
6c. white bread, cubed

In a saucepan, over medium heat, add oil then add the apples, carrots, onions and celery. Saute for about 5 minutes or until the onions soften.

Add the garlic and cook for one minute more. Add the salt, pepper and stock; bring to a simmer.

Add bread cubes to a large oiled baking pan then add the fresh her bs, mix well. Pour over the hot broth mixture. If the bread seems too dry more stock can be added. Taste for salt, and adjust if needed.

Remove from stove and transfer to a reheatable serving dish. Reserve for use. If reheating is necessary, cover with foil and heat in 350-degree oven for approximately 15 minutes until warmed through.

Calories: 207; Fat 4.6g; Cholesterol 11mg; Sodium 1557mg; Carbohydrate 38.3g; Fiber 4.6g; Protein 4.6g.