Apple and Sage Stuffing

frontiercoop.com

Elizabeth Fraser

10 cups (about 1.5 pounds) day-old or toasted bread (Italian or sourdough bread suggested)

4 ½ teaspoons Frontier Co-op® Parsley, divided

4 ½ teaspoons Frontier Co-op Ground Sage, divided

2 teaspoons Frontier Co-op® Sea Salt, divided

½ teaspoon Frontier Co-op® Black Pepper, divided

¼ cup olive oil

¾ cup butter

2 ½ cups celery, sliced

2 ½ cups yellow onion, diced

2 ½ cups apple, peeled and diced into ½-inch cubes (approximately 2 large Honeycrisp apples)

1 tablespoon fresh garlic, finely minced

¼ teaspoon Frontier Co-op® Cinnamon

1 ½ teaspoons Frontier Co-op® Whole Fennel Seed

2 cups reconstituted Frontier Co-op® No-Chicken Broth Powder or Frontier Co-op® Low-Sodium Vegetable Broth Powder

2 large eggs, lightly beaten

Directions at frontiercoop.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer