Prep: 15 minutes
Cook: 60 minutes
3 granny smith apple, cored, peeled and chopped
3 leeks, chopped
1 onion, finely chopped
4 celery stalks, chopped
½ cup butter
1 tbls poultry seasoning
2 tsp dried sage
2 tsp fresh rosemary, minced
2 tsp fresh parsley, minced
1 cup dried cranberries or ½ cup of fresh cranberries
1 - 12oz bag of herb seasoned stuffing, recommend Pepperidge Farm
1-2 cups of vegetable stock
Salt and pepper, to taste
Preheat the oven to 350 degrees
Prep all the fruits and vegetables. Set aside and preheat a skillet to a medium high then add in the butter. Once the butter has melted add in the onion, apples, leeks and celery and cook for 10 minutes. After the fruit and vegetables have soften add in the poultry seasoning, sage, rosemary, parsley and cranberries. Stir and allow to cook for another 4 minutes. Toss in the bag of stuffing to combine all of the ingredients then add in vegetable stock, and depending on how moist you like the stuffing add between 1-2 cups (We used 1 cup.) Taste to see if you need to season with salt and pepper.
Butter a casserole dish and add the stuffing. Place into a preheated oven for 45 minutes. Serve and Enjoy!
*Tip: To make your Thanksgiving meal a little less stressful do all of the steps a day ahead of time and then place in the refrigerator. On Thanksgiving about an hour before dishing up place it in the oven and cook.