Family Favorite Apple Stuffing1 pkg of cornbread stuffing (or make your own cornbread and crumble into large pieces when cool) 2 Fuji, Honeycrisp, Pink Lady, or other New England apples 1 onion 2 stalks celery 1 c pecans or walnuts 10 dried apricots 2 carrots 1 stick butter 2 T olive oil 1 c apple cider Preheat oven to 350°F. Butter a three-quart casserole dish. Core apples and chop apples into 1/4″ chunks. Chop onion, celery, apricots, carrots. and nuts into 1/8″ pieces. Toast nuts in a frying pan or toaster oven for several minutes, till fragrant. Watch closely, as they can easily burn. In large frying pan or dutch oven, sauté onion and apple in 2 T olive oil and 1 T butter over medium-low heat until soft, about 10 minutes. Add carrots and celery. Cook for 5-7 minutes, stirring occasionally. Melt remaining 7 T butter and add to vegetables with cornbread or stuffing. Stir occasionally for a few more minutes. Add cider and stir. Add nuts and apricots and stir. Transfer to casserole dish. Bake for one hour. Stuffing can also be placed in cleaned cavity of a chicken or turkey. Cooking time varies with size of bird.
Sunday Morning Apple Omelet. Jan recommends using Honeycrisp apples in the stuffing; we used two late-season varieties, Fuji and Pink Lady. The stuffing is so flavorful it will be delicious made with any New England-grown apple.JUST IN TIME for Thanksgiving is a recipe for stuffing packed with flavor. It has a rich blend of savory — carrots, celery, onion — and sweet — apples, apricots, cider — with a nutty taste and texture — pecans and cornbread. The recipe for Family Favorite Apple Stuffing was sent to us by reader Jan Ruby Crystal of Northampton, Massachusetts, who also provided last week’s