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Wild Mushroom & Apple Turkey Stuffing

Wild Mushroom & Apple Turkey Stuffing


1/4 c NOOC Wild Mushroom & Sage Olive Oil

2 tbsp NOOC Gravenstein Apple White Balsamic

1/2 c butter, melted

2 c onion, diced small

2 c celery, diced small

2-4 cloves garlic, minced

3 tbsp fresh sage, finely chopped

2 tbsp fresh thyme, chopped 

1 bunch Italian parsley, chopped

1 apple, chopped

1 c walnut pieces (optional)

1 c dried cranberries

10c dried bread cubes

4 c chicken stock (give or take)

Salt & pepper, to taste


Sauté onions and celery in the Mushroom & Sage Olive Oil slowly over med/low heat until soft and translucent (do not brown).  Add garlic, sage, thyme & pepper and increase heat to med/high and sauté for another 2 mins.  Add Gravenstein Apple Balsamic, melted butter, parsley, apple, walnuts, cranberries and mix well.   Add bread cubes and chicken stock, toss until thoroughly mixed and bread has softened add more stock if necessary - you want it to be quite moist).  Season with salt if desired.  

Stuff what you can in the turkey and refrigerate the rest (covered) in a large bowl.  When the turkey is cooked, remove stuffing and toss with the reserved bowl of stuffing.  Place in a 9"x11" baking dish and bake uncovered at 350F for 30 mins, until surface is browning and crispy.