Apple and Mortadella Stuffing

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1/3 cup raisins

4 1/2 cups apple cider

1 1/2 tablespoons butter

1 medium onion, diced (about 1 cup)

3 celery stalks, split lengthwise and cut into 1/4-inch slices

3 tablespoons pine nuts

8 ounces mortadella, cut into 1/4-inch dice

1 cup pitted and coarsely chopped green olives

2 apples, peeled, cored, and diced

6 fresh sage leaves, chopped

6 cups day-old sourdough bread (crusts removed), cut into 1-inch cubes

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper