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cooking.nytimes.com

Apple-Walnut Stuffing

5.0(8)

Salty, chewy bits of pastrami (yes, pastrami) are a welcome counterpoint to the earthy sweetness of this apple-walnut stuffing.

by Nancy Arum·published 1981-11-15

Open original recipe

Casseroles, Stuffing And Dressing, Side Dish

Servings

10

(8–10)

Total time

45 min

Calories / serving

189 kcal

Ingredients (14)

serves

1 cup onion, choppedonion
1/2 cup celery, choppedcelery
1 tablespoon butter or oiloil
5-6 cups bread, cubedbread
1 cup chicken brothchicken-broth
1 1/2 cups apples, peeled and dicedapple
1 cup cooked pastrami (approximately 1/3 pound), chopped coarselypastrami
1 cup walnuts, choppedwalnut
1/4 cup parsley, choppedparsley
2 eggs, beatenegg
1 teaspoon sage, optionalsage
1/2 teaspoon thyme, optionalthyme
1/2 teaspoon saltsalt
1/2 teaspoon pepperpepper

Instructions (4 steps)

01Saute onions and celery in butter or oil until soft. Transfer to large bowl.
02Moisten bread with broth and add to sauteed vegetables.
03Add remaining ingredients and mix well.
04

Transfer to casserole and bake 35 minutes at 350 degrees.

Nutrition (per serving)

Calories: 189 kcal
Protein: 7 g
Fat: 11 g
Saturated fat: 2 g
Carbs: 17 g
Fiber: 3 g
Sugar: 4 g
Sodium: 256 mg
Cholesterol: —

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