Rachael Ray Apple And Onion Stuffing - American Chefs Recipes (2024)

Apple and Onion Stuffing by Rachael Ray is a delightful side that combines celery, onion, apples, herbs, and handmade croutons—all in only one hour.

Try More Rachael Ray Recipes:

• Rachael Ray Lemon Spaghetti
• Rachael Ray Polenta Recipe
• Rachael Ray Chicken Tortilla Soup

🤎 Why You’ll Love This Apple And Onion Stuffing Recipe:

• Balanced Flavors: Melds savory celery, onion, and herbs with sweet apples.
• Textural Bliss: Crispy homemade croutons soaked in flavorful stock.
• Aromatic Elegance: Fragrant herbs elevate the dish’s overall appeal.
• Versatile Delight: Perfect with turkey or as a standalone dish.
• Easy Prep: Rachael Ray’s simple recipe suits cooks of all levels.

❓ What Is Rachael Ray’s Apple And Onion Stuffing Recipe?

Rachael Ray’s Apple and Onion Stuffing is a flavorful sideconsisting of sweet apples, savory celery, onion, and aromatic seasonings with crusty homemade croutons.

🍏 Rachael Ray Apple And Onion Stuffing Ingredients

• 1 stick butter, divided
• 5 to 6 ribs of celery from the heart, about 2 cups, chopped
• 1 large onion, chopped
• 2 large crisp apples, such as Pink Lady, Honeycrisp, or Macoun, left unpeeled and diced
• 2 large fresh bay leaves
• 1/2 cup loosely packed herbs such as fresh parsley, sage, rosemary, and thyme, finely chopped
• Salt and pepper
• 6 cups homemade croutons of stale bread or 1 bag stuffing cubes, sage, and onion, or traditional Pepperidge Farm brand
• 1 tablespoon Bell’s ground poultry seasoning
• 1-quart chicken or turkey stock

🥘 How To Make Rachael Ray Apple And Onion Stuffing

1. Set oven temperature to 375°F.
2. In a large skillet, melt 6 tablespoons of butter over medium heat. Soften the celery, onion, apples, bay, herbs, salt, and pepper in a skillet with foaming butter for 10 to 12 minutes.
3. Toss in the cubed bread, add the Bell’s seasoning, and then add the stock; mix well to incorporate.
4. Spread half of the remaining butter into a casserole dish and load it up with stuffing.
5. Spoon the remaining butter over the top. Roast the stuffing for 30 to 40 minutes, or until it becomes slightly crispy on top.

💭 Recipe Tips

• Even Butter Spread: Ensure butter is evenly distributed.
• Quality Bread: Use high-quality bread cubes.
• Thorough Stock Mixing: Ensure even moistening.
• Monitor Roasting: Watch the oven for optimal crispiness.

🍗 What Goes Well With Apple And Onion Stuffing?

Apple And Onion Stuffing accompanies a variety of meals, including roast chicken, pork chops, grilled vegetables, cranberry sauce, smashed potatoes, and pecan-crusted salmon.

🎚 How To Store Leftovers Apple And Onion Stuffing?

• In The Fridge:You can refrigerate leftover apple and onion stuffing for up to three or four days after transferring it to a tightly sealed container.
• In The Freezer:Leftover apple and onion stuffing can be frozen for up to 3 months after portioning it into separate portions. Thaw in the fridge before reheating.

🥵 How To Reheat Leftovers Apple And Onion Stuffing?

• Oven:Set oven temperature to 350°F then throw apple and onion stuffing in a baking dish and heat for 15 to 20 minutes or until hot.
• Microwave: Fill in a microwave-safe dish with apple and onion stuffing and heat on medium power for 2 to 3 minutes at a time, until heated.

FAQs

Try More Rachael Ray Recipes:

• Rachael Ray Mini Meatloaf
• Rachael Ray French Onion Soup
• Rachael Ray Swiss Bacon Dip

Rachael Ray Apple And Onion Stuffing NutritionFacts

Amount Per Serving

• Calories 177
• Total Fat 1.5 g
• Saturated Fat 0g
• Cholesterol 0mg
• Sodium 743 mg
• Total Carbohydrate 36g
• Dietary Fiber 3g
• Sugars 8g
• Protein 6g

Rachael Ray Apple And Onion Stuffing

Author: Imen Dridi Cooking Method:Roasting Cuisine:American,British Courses:Side dishes,Dinner,Lunch Recipe Keys:AApple And Onion Stuffing

Difficulty:BeginnerPrep time: 20 minutesCook time: 40 minutesRest time: minutesTotal time:1 hour Servings:8-10 servingsCalories:177 kcal Best Season:Available

Description

Apple and Onion Stuffing by Rachael Ray is a delightful side that combines celery, onion, apples, herbs, and handmade croutons—all in only one hour.

Ingredients

• 1 stick butter, divided
• 5 to 6 ribs of celery from the heart, about 2 cups, chopped
• 1 large onion, chopped
• 2 large crisp apples, such as Pink Lady, Honeycrisp, or Macoun, left unpeeled and diced
• 2 large fresh bay leaves
• 1/2 cup loosely packed herbs such as fresh parsley, sage, rosemary, and thyme, finely chopped
• Salt and pepper
• 6 cups homemade croutons of stale bread or 1 bag stuffing cubes, sage, and onion, or traditional Pepperidge Farm brand
• 1 tablespoon Bell’s ground poultry seasoning
• 1-quart chicken or turkey stock

Instructions

1. Set oven temperature to 375°F.
2. In a large skillet, melt 6 tablespoons of butter over medium heat. Soften the celery, onion, apples, bay, herbs, salt, and pepper in a skillet with foaming butter for 10 to 12 minutes.
3. Toss in the cubed bread, add the Bell’s seasoning, and then add the stock; mix well to incorporate.
4. Spread half of the remaining butter into a casserole dish and load it up with stuffing.
5. Spoon the remaining butter over the top. Roast the stuffing for 30 to 40 minutes, or until it becomes slightly crispy on top.

Notes

• Even Butter Spread:Ensure butter is evenly distributed.
  Quality Bread:Use high-quality bread cubes.
  Thorough Stock Mixing:Ensure even moistening.
  Monitor Roasting:Watch the oven for optimal crispiness.

Keywords:Rachael Ray Apple And Onion Stuffing