Apple-Raisin Sourdough Stuffing
- Total Time
This fruity stuffing is destined to become a Thanksgiving favorite. But don't just save it for the holidays, pair it with roasted turkey or chicken any time of year.
cooking spray1 spray(s)
sourdough bread9 slice(s), medium, stale
fresh apple(s)3 large, Granny Smith, peeled and coarsely chopped
raisins¾ cup(s), or dried cranberries
uncooked celery4 rib(s), medium, finely chopped
uncooked onion(s)1 small, finely chopped
chicken seasoning2 tsp
canned chicken broth1 cup(s)
- Preheat oven to 325°F. Coat a 2-quart casserole dish with cooking spray.
- Tear 6 pieces of bread into small pieces; put in a food processor and chop into coarse crumbs. Cut remaining 3 slices of bread into 1/2-inch cubes.
- Place crumbs and cubes in a large bowl and add remaining ingredients, except broth. Toss to mix well; slowly add broth as you continue tossing.
- Loosely spoon stuffing into casserole dish. Bake uncovered until heated through and lightly browned on top, about 45 minutes. Yields about 1/2 cup per serving.