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
Recipe courtesy Food Network Magazine
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