Ingredients
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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
Procedure
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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.
