Harvest Apple Stuffing
|Finely chopped apples||2 Cup (32 tbs)|
|Lemon juice||1 Teaspoon|
|Coarsely shredded carrots||1 Cup (16 tbs)|
|Thinly sliced celery||1 Cup (16 tbs)|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Apple juice||1⁄2 Cup (8 tbs)|
|Ground nutmeg||1⁄3 Teaspoon|
|Dry bread cubes||8 Cup (128 tbs) (Plain)|
|Chopped walnuts||1⁄3 Cup (4.8 tbs)|
|Toasted wheat germ||1⁄3 Cup (4.8 tbs)|
|Chicken broth||1 1⁄2 Cup (24 tbs), defatted|
Preheat the oven to 350°.
Place the apples in a small bowl.
Sprinkle with the lemon juice, then toss until coated.
Spray a large skillet with no-stick spray.
Add the carrots, celery, onions and apple juice.
Cook over medium heat until tender, stirring occasionally.
Stir in the nutmeg.
Lightly spray a 3- to 4-quart casserole with no-stick spray.
Add the bread cubes, apples, walnuts, wheat germ and the carrot mixture; toss to combine.
Drizzle with 1 cup of the broth.
If necessary, drizzle with enough of the remaining 1/2 cup of broth to moisten the bread; gently toss to mix well.
Bake, uncovered, for 30 to 40 minutes or until heated through.