November 26, 2014

apple-raisin stuffing

This is my favorite stuffing recipe!  I love the raisins and apples with the savory spices and variety of breads.  This has been a Thanksgiving staple for a couple of years and is always a hit!

Servings 10
Total Time 1 hour 15 minutes

  • 1 stick of butter
  • 2 onions, chopped
  • 2 garlic cloves, minced
  • 3 celery stalks, chopped
  • 4 apples, peeled, cored, and diced
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon fennel
  • 1 cup raisins
  • 4-6 cups chicken broth (or vegetable)
  • 3 eggs
  • 1 teaspoon grainy mustard
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons chopped fresh tarragon
  • 8 cups toasted pumpernickel bread cubes
  • 8 cups toasted sourdough bread cubes

In a large stock pot or skillet, over medium heat, add the butter.

Stir in the red onions, garlic cloves, and celery.  Cook for 1 minute.  Season with salt and pepper and add apples, thyme, fennel, and raisins.  Cook for 5 minutes.

Preheat oven to 350 degrees F.

Pour in 4 to 6 cups chicken broth and let simmer for a couple of minutes.

In a large bowl, mix eggs, mustard, chopped parsley, and tarragon.  Add to the bowl toasted pumpernickel and sourdough bread cubes and the hot broth mixture.

Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes. Uncover and bake until golden, 20 more minutes.


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