(8-ounce) package stuffing mix (original or cornbread)
1
cup low-fat reduced-sodium chicken broth
1-1/2
teaspoons dried thyme leaves
1
teaspoon ground sage
1/2
teaspoon salt
1/2
teaspoon black pepper
1. Spray medium nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Add onion and celery; cook and stir about 5 minutes or until transparent. Add apple; cook and stir about 3 minutes or until golden. Transfer to large bowl. Stir in apple sauce, stuffing mix, broth, thyme, sage, salt and black pepper.
2. Place stuffing in greased 8-inch square pan or, loosely stuff chicken or turkey before roasting. Cover pan; bake in preheated 350°F oven 20 to 25 minutes or until hot. Refrigerate leftovers.
Tip
Cooked stuffing can also be used to fill centers of cooked acorn squash.
Click here for printable version
