Kitchen notes · a little help before you start
Apple Walnut Stuffing
Apple and walnuts bring sweet little bites and crunch to a savory bowl of stuffing. Sage settles into the buttery onion and celery, giving it a familiar fragrance. Scoop some while it's soft, or choose the crisp-topped finish if those browned edges are your favorite part.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Original yield
- Serves 8
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner · Sides
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Soften onion and celery
Saute the finely diced onion and celery in butter until the onion is soft and translucent.
2. Turn off the heat
After stirring the stuffing mix into boiling water, turn the heat off and cover for the resting stage.
3. Fold the walnuts gently
After the stuffing rests, gently fold in the chopped walnuts; vigorous stirring can make the stuffing gummy.
Get to know the ingredients
Finely diced apples
Core and finely dice the apples, then cook briefly with sage until they have only slightly softened.
Stuffing mix
Both boxes of stuffing mix go in together once the water reaches a boil, before the covered rest.
Walnuts
Chop the walnuts during the covered resting time, then add them after the stuffing has absorbed the water.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Apple Walnut Stuffing
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Soft or crisp-topped
Serve immediately for soft stuffing, or use the optional uncovered bake to give the surface a crisp layer.
A little more help as you go
Prepare apples during sauteing
Core and dice the apples while the onion and celery are cooking, ready for their short saute.
Boil with the lid on
Cover the pot after adding water and bring it to a boil before stirring in the stuffing mix.
A few questions you might have
Do the walnuts cook with the onion?
No, chop them while the stuffing rests, then fold them gently into the hydrated stuffing at the end.
How soft should the apples become?
The directions call for just a brief saute until the finely diced apples have softened slightly.
Does the stuffing simmer after adding the mix?
No, stir briefly, turn off the heat, replace the lid and let the stuffing rest as directed.
Can I make the top crispy?
Yes, the final step offers an uncovered bake at 350 degrees F to make a crispy top layer.
Why should I stir gently at the end?
The directions warn that vigorous stirring makes the stuffing gummy, so fold in the walnuts with care.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: budgetbytes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
