Recipe: Apple-Rosemary Dressing

Apple-Rosemary Dressing
Recipe By: Seattle Times 11/8/95
Servings: 8

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-inch cubes
2 Tbsp finely chopped fresh rosemary
1/2 teaspoon dried thyme -- crushed
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup finely chopped parsley
1 cup chicken or turkey broth

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.