Apple-Raisin Sourdough Stuffing
- Total Time
- 1:05
- Prep
- 0:20
- Cook
- 0:45
- Serves
- 12
- Difficulty
- Moderate
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.