Traditional Supper Stuffing with Cider Gravy

Serve with Mashed Sweet-n-Bitter Potatoes and Smoky Greens with Cranberries.


  • 4-5 cups farmhouse-style crusty bread, cut into 1-inch cubes
  • 1 teaspoon poultry seasoning, (1/3 palmful)
  • 6 tablespoons butter, divided
  • 4 McIntosh, Golden Delicious, Gala or Honey Crisp apples
  • 2 onions, chopped into bite size pieces
  • 6 ribs celery from the heart, chopped into bite sized pieces
  • 1 fresh bay leaf
  • Salt and pepper
  • A handful flat-leaf parsley, chopped
  • 2 pounds roast turkey breast, 3 slices – inch thick from the deli counter, cut into bite sized cubes
  • 4 cups chicken stock, divided
  • 3 tablespoons all-purpose flour
  • 1 cup apple cider


Heat the oven to 325 degrees F and scatter bread on baking sheet, season with poultry seasoning and bake to toast bread, 10-12 minutes.

Quarter the apples and slice into each quarter on an angle to cut away the core. Chop apples into bite size pieces.

Heat a large skillet over medium heat with 3 tablespoons butter, when the butter melts, add the apples, onions, celery, bay leaf and parsley. Season with salt and pepper and cook until tender, 7-8 minutes. Add turkey to the skillet and combine with vegetables, heat through 2-3 minutes then fold in bread and moisten with about 2 cups chicken stock.

While stuffing cooks, melt 3 tablespoons butter in a sauce pan over medium heat and whisk in flour, 1 minute, whisk in cider and chicken stock and season with salt and pepper to taste, reduce 4-5 minutes.

Serve stuffing doused with 1/2 cup gravy.

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