A twist on the traditional Thanksgiving stuffing. The Granny Smith apples not only provide a textual crunch to a traditionally soft side, but bring a surprisingly welcome tartness and freshness to the dish as well while the pecans bring a nutty warmth to the dish.

Ingredients: 

• Mrs. Cubbinson’s Traditional Stuffing
• Butter
• Celery
• Onion
• Garlic
• Oregano
• Sage
• Granny Smith apples, diced into 1/4 inch pieces
• Pecans
• Mushrooms (optional add-on)

Measurements Chart:

Homemade Turkey Stock:

1. Turkey neck
2. Giblets (optional)
3. Boil water, turkey parts, onion, garlic, oregano, sage, and any additional spices for at least 60 minutes.

Directions:

1. In a large sauce pan (5 quart), melt butter on medium heat, sauté vegetables (mushrooms optional) until translucent. Remove from heat.
2. Add stuffing mix, turkey neck meat, apples pieces, pecans, and stir in turkey stock gradually.
3. Stuff turkey with stuffing (keeping spoon clean to avoid contamination.
4. OVEN: Preheat oven to 350°F. Spray a 9×13″ casserole dish (3 quart) with non-stick spray.
5. OVEN: Pour stuffing into greased casserole dish, cover with foil and bake for 40 minutes. Uncover last 15 minutes for a crisper top.

Cooking the stuffing

Birds-eye view

Close up of yumminess

This dish is also a great snack or lunch as you prep the rest of your Thanksgiving meal!

Lunch!

An update take on a classic favorite.