I’m all about making things from scratch. When it makes sense. If you’re cooking an entire Thanksgiving dinner by yourself, I think it makes sense to take a few shortcuts. One shortcut I like is zhuzhing up a boxed stuffing mix with a few fresh ingredients. Because I really don’t have time to cube and dry a whole loaf of bread (AND clean up all those crumbs) if I’m making all the other dishes, too. That’s why this Apple Walnut Stuffing is my go-to Thanksgiving side dish.
I’ll save the 100% homemade stuffing for my potluck-style Thanksgiving dinners and Friendsgiving dinners, when I’m only responsible for one dish. 😜
See this recipe in my Easy Thanksgiving Dinner for Beginners meal plan.
What Kind of Boxed Stuffing Should I Use?
For this recipe, you’ll want to use two standard 6 oz. boxes of stuffing mix (dried bread crumbs + seasoning/bouillon powder). I used a chicken-flavored stuffing mix, but you can use any flavor you prefer. You can even use a cornbread stuffing mix. If you want to make this stuffing vegetarian, make sure to use a vegetable-flavored stuffing mix and double-check the ingredients for any meat-derived ingredients.
Can I Make This Apple Walnut Stuffing Ahead?
Yes! This Apple Walnut Stuffing is a great candidate for a make-ahead Thanksgiving side dish. I will say that the texture changes just slightly as it refrigerates overnight (it’s not quite as “fluffy” the next day), but the flavor is on point.
How to Reheat Apple Walnut Stuffing
If you do make this stuffing the day before Thanksgiving, you can reheat it in the oven, covered with foil, at 350ºF, for about 45 minutes, or until the internal temperature rises above 165ºF. The total time to reheat will depend on the size, shape, and type of dish you’re using, and how crowded the oven is. I suggest using an instant-read thermometer to make sure.
Other Add-Ins
Stuffing is great because there are so many different directions you can take it. If you like meat in your stuffing, you can also brown some sausage or bacon and stir that into the stuffing. I garnished my stuffing with chopped parsley for color, but that is entirely optional and not required to flavor the dish.
Apple Walnut Stuffing
Servings 8 1 cup eachIngredients
- 4 Tbsp butter ($0.52)
- 1 yellow onion ($0.32)
- 3 ribs celery ($0.37)
- 2 apples ($0.50)
- 1/2 tsp dried sage ($0.05)
- 3 cups water ($0.00)
- 2 6 oz. boxes stuffing mix ($1.38)
- 1/2 cup walnuts ($0.60)
Instructions
- Finely dice the onion and celery. Add the butter, onion, and celery to a large pot and sauté over medium until the onions are soft and translucent (about 5 minutes).
- While the onion and celery are sautéing, core and finely dice the apples. Add the apples and dried sage to the pot with the onion and celery, and continue to sauté for 1-2 minutes more, or just until the apples soften slightly.
- Add the water to the pot, place a lid on top, turn the heat up to high, and bring the water to a boil. Once boiling, add both boxes of stuffing mix, stir briefly to combine, turn the heat off, replace the lid, and let the stuffing rest for 5 minutes.
- While the stuffing mix is absorbing the hot water, chop the walnuts. After letting the stuffing rest for 5 minutes, remove the lid, add the walnuts, and gently fold them into the stuffing (vigorous stirring will make the stuffing gummy).
- Serve immediately, or bake uncovered at 350ºF for about 15 minutes to achieve a crispy top layer.
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Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Scroll down for the step by step photos!
How to Make Apple Walnut Stuffing – Step By Step Photos
Finely dice one yellow onion and three ribs of celery. Add the onion and celery to a large pot along with 4 Tbsp butter. Sauté over medium heat until the onions are soft and translucent (about 5 minutes).
While the celery and onion are sautéing, core and finely dice two apples. Add the diced apples and 1/2 tsp dried sage to the pot with the onion and celery. Sauté for one to two minutes more, or just until the apples begin to soften.
Pour 3 cups water into the pot. Place a lid on top, turn the heat up to high, and bring the water up to a boil.
Once the water is boiling, remove the lid, pour two 6 oz. boxes of stuffing mix into the pot, and give it a brief stir to combine. Turn the heat off, replace the lid, and let the stuffing rest for about 5 minutes to allow the bread to absorb the liquid.
While the stuffing is resting, chop 1/2 cup walnuts.
After letting the stuffing rest for 5 minutes, add the chopped walnuts and gently fold to combine. Don’t stir too much, as this will make the stuffing gummy. Serve the stuffing immediately, or bake for about 15 minutes at 350ºF to make the top crispy.
Or you can cover and refrigerate the stuffing for the next day. To reheat the stuffing, cover the dish with foil and bake at 350ºF for about 45 minutes, or until the internal temperature reaches 165ºF (use an instant read thermometer). The total reheating time will vary depending on your baking dish and oven.
What are your go-to Thanksgiving side dishes?
I use stove top stuffing and add onion, celery, mushrooms and roasted chestnuts.
This was delicious and SO EASY!! We did a mini-Thanksgiving just for the 2 of us this year because of COVID, so it was my first time making the whole meal and this was perfect. Being able to doctor up box stuffing made things so much easier. I ended up making the stuffing the day before and putting it in a 9×13 pan and sticking it in the fridge. Tossed it in the oven for about 45mins @ 350 (30mins covered with foil, 15 mins uncovered to get a little crispy) and it was ready to go! The walnuts made for a nice crunch and the apples added a little sweetness to a normally heavy dish. I will definitely be coming back to this recipe!
How do I adapt this recipe to cook inside turkey?
How do I adapt recipe to cook stuffing in the turkey?
So many delicious
Any advice on making the stuffing and keeping it warm in a crock pot? Thanks
Would it be possible to do this in a crock pot at all? It would be nice to serve this at my office potluck!
Yes Cori! I would still recommend making it on the stovetop, then you could bring it to your potluck in your slow cooker and keep it warm that way. Let us know how it goes!
Whaaaaat this looks amazing! I am obsessed with stuffing in general, but this definitely takes it up to another level. Will be cooking this Thanksgiving, so I’ll be giving this recipe a try!
Thanks Aly! Let us know how it goes!
I LOVE using boxed stuffing – my mom totally hates that I like it better than homemade. I always do add-ins (normally celery and onion) and then bake it after I make it on the stove – it’s so delicious!
What kind of sausage would you recommend as an add-in.? I was thinking about making this and adding some mild Italian sausage but not sure if that would go well or class with the flavors of the stuffing.
Italian sausage would be delicious!
Last year I had a lot of my homemade stuffing left over and my husband and I became addicted to waffled stuffing topped with a fried egg. Have an easy “anytime” stuffing may be dangerous. :)
Oooh love this!
omg that sounds amazing.
At Thanksgiving, I do the whole from scratch thing, but we like stuffing as a fall/winter side dish with chicken or a turkey breast. Since I’ve lived in the south most of my adult life, it’s cornbread for us, and there is a perfectly acceptable boxed mix that tastes close to home made. I add chopped pecans and dried cranberries–how’s that for a north-south combo! But apples and walnuts have a real affinity, so I’ll give this recipe a try–but with cornbread. One tip–the walnuts will have more flavor if they are toasted for a bit in the oven first, and this can be done days in advance. I usually roast or toast at least twice what I need for a recipe so I have some on hand for a fast meal
i was cooked STOVE TOP APPLE WALNUT STUFFING very bad but when i see your recipie its much better
This is an easier variation on something I’ve made for years. Add some chopped (or lightly food processed) cranberries, and use crumbled cornbread & veggie broth instead of the boxed mix & water. Rosemary and thyme for spices.
I haven’t done it with this exact stuffing, but I wouldn’t change anything if I were going to attempt to do so! Good luck!
Could I use this stuffing inside of a pork loin? Would I have to make any changes to it?