 |
Prep Time: 16 Minutes Cook Time: 74 Minutes |
Ready In: 90 Minutes Servings: 10 |
|
If you're a fan of moist dressing, use the larger amount of broth. Ingredients:
1/4 cup butter |
1 large onion, diced |
2 celery ribs, diced (about 1 cup) |
2 granny smith apples, diced (about 3 cups) |
2 teaspoons rubbed sage |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 (16-oz.) package herb-seasoned stuffing mix (we tested with pepperidge farm) |
1 cup golden raisins |
1 cup chopped pecans, toasted |
2 1/2 to 3 cups chicken broth |
2 large eggs, lightly beaten |
Directions:
1. Melt butter in a large skillet over medium-high heat. Add onion and celery, and sauté 10 minutes or until tender. Add apple; sauté 3 minutes or until tender. Stir in sage, salt, and pepper.
2. Combine sautéed mixture, stuffing, raisins, and pecans in a large bowl. Add chicken broth and eggs; stir well. Spoon dressing into a lightly greased 13 x 9 baking dish. Bake, uncovered, at 325° for 50 to 60 minutes or until well browned.
|
|