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Apple-Rosemary Dressing
3/4 cup apple juice, divided
1 small onion, peeled and chopped
1 large clove garlic, minced
2 ribs celery, finely chopped
2 medium carrots, shredded
8 cups dry bread cubes
1 large tart apple cut into 1/2" cube
2 Tbsp finely chopped fresh rosemary
1/2 teaspoon dried thyme, crushed
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 tea freshly ground black pepper
1/3 cup finely chopped parsley
1 cup chicken or turkey broth
In a nonstick skillet set over medium heat, combine 1/4 cup apple
juice, onion, garlic and celery. Cover and cook 5 minutes, stirring
occasionally. In a large bowl combine the cooked vegetables,
carrots and bread cubes. Add the remaining 1/2 cup apple juice,
apple, rosemary, thyme, nutmeg, salt, pepper, parsley and broth.
Spray a 3-4 quart with vegetable cooking spray. Transfer the
stuffing to the casserole, cove and refrigerate. Remove from
refrigeration 30 minutes before baking. Bake, covered in a preheated
325-degree oven 30 minutes. Uncover and continue baking 15 minutes.
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Stuffing 83