Apple Cranberry Stuffing

From: All-Star Cook-Off Finalist Joe Carver – Philadelphia, PA

Serves: 6


14.5 oz Manischewitz® Chicken Broth (1 can)
1 cup apple juice
2 Tbsp vegetable oil
1/2 cup onions; diced
1/2 cup celery; diced
1 1/2 cups apples; diced
1/2 cup cranberries; dried
5 cups seasoned stuffing mix


In a large skillet over medium high heat - sauté onions and celery in oil until tender. Add apples and sauté briefly for 1-2 minutes. Add apple juice and simmer for 5 minutes to concentrate flavor. Add Manischewitz® chicken broth and return to a boil; remove from heat. In a large mixing bowl combine apple mixture and cranberries with stuffing; mix well until completely moistened. Stuff both neck and body cavities of bird, allowing 1/2 cup stuffing per pound of bird (do not over stuff). Place bird in a 325 degree oven and cook until internal temperature of bird is 185 degrees and the internal temperature of stuffing is 160 degrees. Allow bird to rest 15 minutes before carving.

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