Apple Sesame Stuffing

Source: America's Favorite Food Associations

Tired of the same old meat stuffings? Try this one with apples and toasted sesame seeds instead.

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Serves: 8
Prep Time: 20 minutes
Cook Time: variable

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8 tablespoons butter
1/2 cup diced celery
1/4 cup diced onion
2 - 3 cups water, or more
1 cup apple cider
2 - 3 chicken bouillon cubes
2 (8-ounce) packages stuffing mix
1/2 cup sesame seeds, toasted, see Note
1/4 cup dried parsley flakes
2 teaspoons poultry seasoning
1/4 teaspoon coarse black pepper

In a skillet, melt the butter over medium-high heat. Add the celery and onions and cook, stirring, for about 5 minutes until softened. Set aside off the heat.

In a medium saucepan, combine 2 cups of water, the cider, and 2 bouillon cubes. Heat over high heat until boiling, stirring to dissolve the bouillon.

Remove from the heat and add the stuffing mix. Stir well and let stand for about 5 minutes to absorb the liquid. Transfer to a large bowl.

Scrape the celery, onions and any butter remaining in the pan into the bowl. Mix well. Add the remaining ingredients and mix.

Add more water, with the bouillon cube dissolved in it, if the stuffing seems too dry. You may need more than 3 cups of water, depending on how you like the stuffing. (Use chicken broth instead of water and bouillon cubes.)

Lightly pack the stuffing in the cavity of a 14- to 16-pound turkey. Put any leftover stuffing in a shallow buttered casserole and bake at 325 degrees F. for 45 minutes to an hour until hot and crispy on top.

Note: To toast sesame seeds, spread them in a single layer in a small, dry pan. Set it over medium heat for 30 to 50 seconds, shaking the pan gently. The seeds are toasted when they darken a shade and are fragrant. Transfer to a plate or piece of wax paper to cool; otherwise they will keep cooking in the hot pan.

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