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ALMOND APPLE STUFFING (pareve) | Not Listed


2 cups chopped Granny Smith apples
1 1/2 cups sliced almonds
3/4 cup chopped onions
3/4 cup chopped celery
4 tablespoons margarine
1 teaspoon cinnamon 1/2 teaspoon poultry seasoning
1/4 teaspoon salt
6 cups whole wheat bread, cubed
1 cup raisins
1 egg, lightly beaten
1/3 to 1/2 cup apple cider or juice


In a skillet sauté the apples, almonds, onion and celery in margarine for 5 minutes, stirring. Remove from heat. Stir in the cinnamon, poultry seasoning, and salt. Place the apple mixture in a bowl and add the bread cubes and raisins. Mix well. In another smaller bowl combine the egg with the apple cider beat until mixed and then pour the liquid over the bread mixture. Add more cider if moister stuffing is desired. Will stuff a 15 to 20 pound turkey, or two large roasting chickens.  The recipe can be halved, but still use 1 egg. 

Makes 10 cups.