Sunny Anderson's Easy Apple Stuffing Loaf | The Kitchen

Sunny uses her loaf pan to create this fall-flavored stuffing filled with apples, walnuts, sage and dried cranberries! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3UCImCv Subscribe to Food Network ▶ http://foodtv.com/YouTube Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Sunny’s Easy Apple Stuffing Loaf RECIPE COURTESY OF SUNNY ANDERSON Level: Easy Total: 1 hr 45 min Active: 20 min Yield: 8 to 12 servings Ingredients Nonstick cooking spray, for the pan 4 tablespoons salted butter 1 cup chopped celery 1 cup chopped onions 2 tablespoons chopped fresh thyme 10 fresh sage leaves, finely chopped 2 scallions (white and green parts), finely chopped Kosher salt and freshly ground black pepper 4 cloves garlic, finely chopped One 12-ounce bag stuffing mix (or cubes), such as Pepperidge Farm (use original flavor) 1/2 cup walnuts, toasted and chopped 1/2 cup lightly packed chopped fresh parsley 1/2 cup dried cranberries 2 apples, diced (I like Honeycrisp) 2 1/2 to 3 cups turkey or chicken stock Directions Preheat the oven to 350 degrees F. Coat the bottom and sides of a 9-by-5-inch loaf pan with cooking spray and set aside. In a large skillet, add the butter and melt over medium heat. Add the celery, onions, thyme, sage, scallions, a pinch of salt and a few grinds of pepper. Cook until the onions and celery are tender, 8 to 10 minutes. Add the garlic and cook for another 30 seconds to a minute. Transfer the vegetables to a large mixing bowl. To the bowl of veggies, add the stuffing mix, walnuts, parsley, cranberries and apples and mix well. Add 2 1/2 cups of the stock, tossing well to coat and soak all of the cubes. If more stock is needed, add it splash by splash. There should be no liquid pooling in the bottom of your bowl. Scoop the stuffing mixture into the prepared loaf pan and press down firmly to pack it. Cover the pan with foil, place on a sheet pan and bake for 1 hour. Increase the oven temperature to 400 degrees F. Remove the foil and continue to bake until golden brown on top, 25 to 30 more minutes. Dig in warm or allow to cool slightly and turn out onto a plate to serve. Or allow to cool completely, then cut into 1-inch-thick slices with a serrated knife and toast in a pan with butter. Cook’s Note The apples can be peeled or unpeeled. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #SunnyAnderson #TheKitchen #FoodNetwork #AppleStuffingLoaf Sunny Anderson's Easy Apple Stuffing Loaf | The Kitchen | Food Network https://www.youtube.com/watch?v=RknR8w1rbkk