Apple, Sunflower Seed, and Watercress Stuffing

Servings: 8

Prep Time: 30 min

Cook Time: 30 to 50 min


1 box (12 oz.) of Mrs. Cubbison's Seasoned Corn Bread Stuffing

2 apples, unpeeled and diced

1/2 cup; chopped watercress

1/2 cup; silvered almonds

1/2 cup; hulled sunflower seeds

1/2 cup; wheat germ

1/4 cup; melted butter or margarine

1 cup; pineapple juice

3/4 cup; water


  1. Preheat the oven to 325°F.
  2. Coat a 2 1/2- to 3-quart casserole dish with nonstick cooking spray and set aside.
  3. In a large bowl, combine all of the ingredients except for the butter and margarine, pineapple juice, and water.
  4. Stir in the butter, juice, and water.
  5. Transfer the stuffing to the prepared dish and cover. Bake on middle rack of preheated 325°F oven for 30 to 40 minutes until internal temperature reaches 165°F. If a crisp top is desired, uncover the dish and bake for 10 additional minutes.