8 c Multi-grain bread cubes
1/2 c Apple juice or apple brandy
3/4 c Golden raisins
1/3 c Olive oil
1 lg Onion; chopped
3 Cloves garlic; minced
2 c Coarsely chopped celery
1 1/2 c Pecan halves; lightly
-toasted and coarsely
-chopped
2 ts Crumbled dried sage
1 ts Dried thyme leaves
1 ts Fennel seeds
1 c Minced fresh parsley
1 1/2 c Chicken or turkey broth (up
-to 2)
1 Egg; lightly beaten
Salt and freshly ground
-pepper to taste
This recipe is from the Butterball University site,
http://www.butterball.com/bballuni.html
I plan to use this recipe this Thanksgiving, deleting the pecans, raisins
and apple juice. I’m not sure if the people I’ll be serving are able to
have the pecans and raisins, and I’m not a big fan of apple juice. By the
time I’m done, it will probably be a basic, traditional stuffing. Should
please even the most “sensitive” (picky) eaters.
1. Preheat the oven to 275 degrees F degrees. Lay the bread cubes out in a
single layer in a large roasting pan. Bake, stirring from time to time,
until the cubes are dried out, but not toasted, 25 minutes or until dry.
2. Meanwhile, combine the apple juice or brandy with the raisins in a small
saucepan. Bring to a boil, remove from the heat and let stand for at least
15 minutes.
3. Heat the oil in a large skillet over medium-high heat. Add the onion,
garlic and celery and saute until the vegetables are quite soft, 12 to 15
minutes.
4. In a large mixing bowl, combine the dried bread cubes, raisin mixture
and sauteed vegetables. Mix in the pecans and season with the sage, thyme,
fennel and parsley. Moisten the stuffing with the broth and bind loosely
with the beaten egg. Season to taste with salt and pepper.
5. Stuff the turkey cavities immediately before roasting. Place any
remaining stuffing in a buttered casserole and bake at 325 degrees F until
browned and crunchy, about 45 minutes.
Yields
1 Servings