I substituted some dried apples that have turned brown and people around here have turned their nose up at.
But they loved this.
Apple, Orange and Pecan Stuffing
This is my Thanksgiving stuffing with apples, pecans and orange added to it.
2 c. butter
2 T. dried minced onion
12 apples, cored, peeled and diced
1 1/2 to 3 c. chopped pecans (depending how nutty you like it)
2 T. grated orange zest
4 t. poultry seasoning
4 t. celery salt
1 c. parsley
32 C. cubed day old bread
6 c. milk
Melt butter in saucepan. Add apples and cook for 2 min. Add onion, poultry seasoning, celery salt and parsley. Stir. Transfer to large bowl. Add bread, pecans, orange zest and toss lightly. (Or mix bread, pecans, and orange zest in large bowl and pour butter mixture over, tossing lightly). Add milk. Mix gently. Transfer to large baking dish. Bake 350 for 1 hour or until top is browned and crunchy. If you prefer moist stuffing, cover while baking. See note if baking with crown pork roast.
Here are some substitutions:
1/3 c. onion for the minced onion
1/3 c. celery plus 1/2 t. salt for the celery salt
Melt butter. Add onion and celery. Saute until onion is transparent. Add apple and cook for 2 min. Transfer to large mixing bowl. Add poultry seasoning, salt, parsley, bread, pecans and orange zest. Toss lightly. Add milk. Mix gently.