Rose Mary Mogan


I created this side dish to go with my Apple Themed Turkey Dinner on Sunday. I usually add extra veggies not only for their taste & texture but for their taste as well. Plus it is a great way to add additional veggies to the daily diet.

The additions of the apple Juice plus the reserved liquid from the peppers instead of chicken broth plus the addition of the apples really enhanced the flavors of this savory dish. Both my husband & I really enjoyed it. You could also add chunk pieces of chicken to it to create a meatier side dish. It's quick simple & easy, hope you give it a try real soon.

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★★★★★ 2 votes
6-8 or more depending on serving size
25 Min
30 Min


2 can(s)
10.5 oz each cream of chicken soup
1 bag(s)
14 1/2 oz. herb seasoned stuffing
1 large
green bell pepper, chopped
3 stalk(s)
celery, chopped
1 jar(s)
8.3 oz. roasted red pepper, reserve liquid
1 stick
2 c
apple juice plus reserved liquid from roasted red peppers
2 tsp
poultry seasoning or sage
2 medium
red delicious apples, chopped
1 large
onion, chopped


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1Chop veggies and apples. Set aside till needed. Preheat oven to 350 degrees F.

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2Melt butter in large skillet, over medium high heat, add the chopped apples and veggies and sauté until crisp tender, about 5 to 8 minutes.

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3Add the stuffing and poultry seasoning, stir to blend together.

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4Add in the chopped roasted red peppers and stir again.

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5Pour in apple juice and reserved liquid from roasted red peppers, & canned cream of chicken soup. Stir until mixture is fully blended together.

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6Spray a large casserole dish with nonstick cooking spray, about 3 1/2 to 4 quart size. Add the stuffing & bake In preheated 350 degree F. oven. Bake for 30 minutes or until heated through.

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7Serve with your favorite cranberry sauce and gravy if desired. Enjoy.

About this Recipe

Main Ingredient: Bread
Regional Style: American
Other Tag: Quick & Easy