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Apple, Celery, and Smoked Ham Stuffing

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This apple, celery and smoked ham stuffing is a sophisticated take on a classic side dish, offering a wonderful balance of sweet and savoury flavours. By combining tart Granny Smith apples with smoky Black Forest ham and a fragrant blend of fresh parsley, sage, and thyme, this recipe creates a rich profile that complements roasted poultry or pork perfectly. The use of crustless white bread ensures a light, fluffy texture that absorbs the seasoned broth beautifully.

Ideal for a festive occasion or a grand Sunday lunch, this dairy-free stuffing is remarkably easy to prepare in advance. It can be assembled a day ahead and baked fresh, ensuring the top becomes perfectly crisp and golden while the centre remains moist. Serve this alongside seasonal greens and roasted root vegetables for a complete, comforting meal that the whole family will enjoy.

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Ingredients for Apple, Celery, and Smoked Ham Stuffing

  • 1200ml 1/2-inch cubes crustless firm white bread (about 200g )

  • 5 tablespoons butter

  • 900g chopped onions

  • 200g chopped celery

  • 400g small cubes peeled Granny Smith apples

  • 550ml small cubes Black Forest ham

  • 2 tablespoons chopped fresh Italian parsley

  • 1 tablespoon minced fresh thyme

  • 1 tablespoon minced fresh sage

  • 1 tablespoon minced fresh marjoram

  • 1/2 teaspoons minced fresh rosemary

  • 1/4 teaspoons ground nutmeg

  • 300ml low-salt chicken broth

  • 2 large eggs

How to make Apple, Celery, and Smoked Ham Stuffing

Preheat oven to 177°C. Bake bread cubes on large rimmed baking sheet until dry and beginning to brown, about 12 minutes. Place bread in large bowl and cool.

Melt 60ml butter in heavy large skillet over high heat. Add onions and celery; sauté until tender and beginning to brown, about 10 minutes. Add apples; sauté until tender and beginning to brown, about 10 minutes. Add mixture to bread. Melt 1 tablespoon butter in same skillet. Add ham; sauté 5 minutes. Add ham to bread; mix in herbs and nutmeg. Add broth to same skillet and bring to boil, scraping up any browned bits. Pour broth into small bowl; cool. (Stuffing and broth can be prepared 1 day ahead. Cover separately; chill.)

Preheat oven to 177°C. Butter 13x9x2-inch glass baking dish. Beat eggs into broth; mix into stuffing. Transfer stuffing to prepared dish. Bake uncovered until cooked through and browned on top, about 35 minutes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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