Recipe: Apple-Rosemary Dressing
Serves 8 ¾ cup apple juice, divided
1 small onion, peeled and finely chopped
1 large clove garlic, peeled and minced
2 ribs celery, finely chopped
2 medium carrots, peeled and coarsely shredded
8 cups dry bread cubes
1 large tart apple, cored and cut into ½-inch pieces
2 tablespoons finely chopped fresh rosemary
½ teaspoon dried thyme, crushed
½ teaspoon nutmeg
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1/3 cup finely chopped parsley
1 cup chicken or turkey broth, defatted
Vegetable cooking spray
1. In a nonstick skillet set over medium heat, combine ¼ cup apple juice, onion, garlic and celery. Cover and cook 5 minutes, stirring occasionally. (Refrigerate if not preparing and cooking the stuffing immediately.)
2. When ready to complete recipe: In a large bowl combine the cooked vegetables, carrots and bread cubes. Add the remaining ½ cup apple juice, apple, rosemary, thyme, nutmeg, salt, pepper, parsley and broth.
3. Spray a 3-to 4-quart casserole dish with vegetable cooking spray. Transfer the stuffing to the casserole, cover and cook.
4. Bake, covered, in a preheated 325-degree oven for 30 minutes. Uncover and continue baking 15 minutes.
Adapted from Shape Magazine