You can’t have Thanksgiving dinner without stuffing and Apple Fig Stuffing has the perfect balance of sweet and savory to compliment your holiday feast. Apples and figs give this stovetop stuffing it’s sweet notes while celery, onion and marjoram lend their savory flavors to the recipe. A classic stuffing recipe with updated flavors.
Stovetop Apple Stuffing Recipe
We all know that isn’t Thanksgiving without our beloved stuffing! But I have to admit that sometimes our beloved gets a little boring. Sorry not sorry, but it’s true.
First Published: November 13, 2014… Last Updated: October 29, 2019
So why no change it up a bit with an apple fig flavor combo this year? Apples and figs give this savory classic the perfect hint of sweetness.
And if you prefer your stuffing with more moisture you can add additional broth or drizzle with turkey pan drippings or gravy….yum! Make it stovetop and your stuffing will not only be fabulously delicious but so simple to make too! Then just cover it with foil and keep it warm in the oven.
Prefer an oven baked stuffing with that crunchy top, and really, who doesn’t love that? Simply transfer your fig stuffing to an oven proof baking dish, brush the top with butter or turkey drippings and let it bake in the oven. So get ready for the best apple stuffing recipe because now we’re talking stuffing!
Of course, if you want to really change things up you’ll want to make our Apple Sage Stuffin’ Muffins! All the flavors of stuffing in a muffin!
How many people does stuffing serve?
- Our Apple Fig Stuffing makes 12 cups and will serve 16 people, 3/4 cup stuffing each.
- Prefer a larger size serving? Our stovetop stuffing will serve 12 servings, 1 cup each.
- Stretch this stuffing recipe to serve 24 and everyone gets a 1/2 cup serving.
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Ingredients you will need to make this recipe
- Gala apples
- dried figs
- dried marjoram
- kosher salt
- seasoned stuffing mix
- chicken broth
Thanksgiving Side Dish Recipes
Stuffing isn’t the only side dish that’s required on turkey day. Be sure to serve potatoes (I serve both sweet and white potatoes), and salad and a vegetable or two…or three!
Your guests will definitely want seconds of this Pecan Pear Baby Kale Salad! The crunch of nutty pecans, the crisp sweetness of fresh pears and a baby kale blend of greens gently tossed with a perfectly blended vinaigrette will take center stage on your holiday table this year!
Baby carrots simmer in honey with a hint of cinnamon and crystallized ginger for a sweet side dish. Gingered Cinnamon Honey Glazed Carrots will be a favorite vegetable recipe for holidays and all year long too!
Buttery Green Beans With Glazed Pecans are sautéed with red onion and garlic, simmered in white wine, and then tossed with buttery goodness and crowned with glazed pecans. These green beans are all dressed up and ready to party!
Thanksgiving wouldn’t be complete without potatoes! Panko Garlic Mashed Potatoes combine buttery creaminess with the perfect crunchy topping of panko breadcrumbs, parsley and butter!
But don’t forget the sweet potatoes! Pecan Crumb Sweet Potatoes are so decadent that every mouthful is filled with creamy sweet potatoes and buttery cinnamon crumbs…..the perfect combination of a side dish and a dessert!
Brussels Sprouts are the new “it” vegetable and Brown Sugar Brussels Sprouts With Bacon And Cranberries will be your new go-to recipe. Brussels Sprouts, bacon and cranberries are coated in a sweet and tangy brown sugar glaze and roasted to perfection in just 25 minutes. An easy recipe for a vegetable side dish!
- 10 Tbs. butter
- 2 Gala apples , cored and chopped, 3 cups
- 1 large onion , chopped, 1 1/2 cups
- 2 ribs celery , chopped, 1 cup
- 4 oz. dried figs , chopped, 1 cup
- 1 tsp. dried marjoram
- 1 tsp. kosher salt
- 1/2 tsp. pepper
- 1 pkg. (14 oz.) seasoned stuffing mix
- 1 can (14.5 oz.) chicken broth
- 2 Tbs. chopped parsley
In large deep-sided skillet melt butter over medium-high heat. Cook apples, onion, celery, figs, marjoram, kosher salt and pepper until just tender, 6-7 minutes, stirring occasionally.
Add stuffing mix and chicken broth, tossing until combined. Cook until heated through. At this point you can serve the stuffing or transfer the stuffing to a baking dish, cover with foil, and keep warm in the oven.
Sprinkle with chopped parsley.
Makes 12 cups*.
*Recipe can be halved.