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Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 10 |
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From Logan, Utah, Edie DeSpain says, I've updated a basic stuffing recipe by using wholesome multi-grain bread in place of customary white bread. It adds a hearty, crunchy taste. Ingredients:
8 cups day-old multi-grain bread cubes |
3/4 cup golden raisins |
1/2 cup apple juice |
4 celery ribs, diced |
1 large onion, chopped |
3 garlic cloves, minced |
1/4 cup olive oil |
1 cup minced fresh parsley |
1-1/2 teaspoons salt |
1-1/2 teaspoons rubbed sage |
3/4 teaspoon dried thyme |
1/2 teaspoon fennel seeds, crushed |
1/4 teaspoon pepper |
1 egg |
1-1/2 to 2 cups chicken broth |
1-1/2 cups coarsely chopped pecans, toasted |
Directions:
1. Place bread cubes in a single layer on an ungreased baking sheet. Bake at 225° for 30-40 minutes, tossing occasionally, until partially dried. Meanwhile, combine the raisins and apple juice in saucepan; bring to a boil. Remove from the heat; let stand for 15 minutes. In a large skillet or Dutch oven, saute celery, onion and garlic in oil until tender. Add parsley, salt, sage, thyme, fennel seeds and pepper; mix well. Remove from the heat. Beat egg and broth; add to vegetable mixture with the bread cubes and raisin mixture. Toss well. Stir in pecans. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 325° for 30 minutes. Uncover and bake 15-20 minutes longer or until lightly browned. Yield: 10-12 servings.
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