Real apple, sage, rosemary, and chives make a savoury-sweet stuffing that tastes like it took all afternoon. Add bread cubes, celery, apples and broth and you’re twenty minutes from the table.
THE CLASSIC — Follow the package recipe on the stove top or in the microwave for about five cups of stuffing — enough for a holiday table with seconds.
MORE FLAVOUR — Swap the water for chicken or vegetable broth, or use the drippings from your roast.
STUFF IT — Spoon prepared stuffing into chicken breasts or pork chops and bake. An easy weeknight dinner that eats like a holiday.
SQUASH — Fill halved acorn or butternut squash with prepared stuffing and roast until tender.
ADD CRANBERRIES — Stir dried cranberries through the prepared stuffing for colour and a bit of tartness.
CRISP IT — Bake prepared stuffing into savoury crisps and use them where you’d use croutons — over soup, across a salad, or straight off the tray.
SEASON WITH IT — Use the dry blend on roast pork loin, chicken, or root vegetables.
