Apple-Raisin Stuffing

Total Time:
21 min
Prep:
15 min
Cook:
6 min

Yield:
8 servings
Level:
Easy

Directions
  • In a large deep skillet, saute 2 chopped red onions, 2 minced garlic cloves and 3 chopped celery stalks in 1 stick butter for 1 minute.

  • Season with salt and pepper and add 4 diced peeled apples, 1 tablespoon chopped thyme, 1 teaspoon aniseed and 1 cup golden raisins; cook 5 minutes.

  • Pour in 4 go 6 cups chicken broth. Simmer until step 5.

  • In a large bowl, mix 3 eggs, a scoop of grainy mustard and 3 tablespoons each chopped parsley and tarragon.

  • Add to the bowl 8 cups each 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 at 350. Uncover and bake until golden, 20 more minutes.

  • Photograph by Karl Juengel/Studio D


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