Apple-raisin sourdough stuffing
3
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 12 • Difficulty: Easy
This fruity stuffing is destined to become a Thanksgiving favorite. It's also one of the best ways to use up leftover, stale sourdough bread. But don't just save it for the holidays; you can definitely pair it with roasted turkey or chicken any time of year. It features a simple mixture of fresh apples (this is great to make after a trip to the orchard), dried raisins or cranberries, celery, onion, chicken seasoning, and canned chicken broth, many of which you may already have in your fridge or pantry. It's a special side that can be a part of any dinner party celebration.
Ingredients
Cooking spray
1 spray(s)
Sourdough bread
9 slice(s), medium, stale
Apple
3 large, Granny Smith, peeled and coarsely chopped
Raisins
¾ cup(s), or dried cranberries
Celery
4 rib(s), medium, finely chopped
Onion
1 small, finely chopped
Chicken seasoning
2 tsp
Chicken broth
1 cup(s)
Instructions
1
Preheat oven to 325°F. Coat a 2-quart casserole dish with cooking spray.
2
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.
3
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.
4
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.
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