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Apple Raisin Stuffing's picture
  Whole wheat bread slices 9
  Tart apples 3 Large, peeled and chopped
  Dark raisins/Golden raisins 3⁄4 Cup (12 tbs)
  Chopped celery 1 Cup (16 tbs) (Include Leaves)
  Chopped onion 1⁄2 Cup (8 tbs)
  Poultry seasoning 1 Teaspoon
  Ground white pepper 1⁄4 Teaspoon
  Chopped walnuts/Pecans 1⁄2 Cup (8 tbs)
  Egg whites 2
  Chicken broth/Butter buds liquid 1⁄2 Cup (8 tbs)

1. Take 6 of the 9 slices of bread, and tear them into small pieces. Place the pieces in a food processor or blender, and process into coarse crumbs. Measure the crumbs. There should be 3 cups. (Adjust the amount if necessary.)
2. Take the remaining 3 slices of bread, and cut them into 1/2-inch cubes. Measure the cubes. There should be 3 cups. (Adjust the amount if necessary.)
3. Place the bread crumbs and cubes in a large bowl, and add all of the remaining ingredients except for the chicken broth. Toss to mix well. Slowly add the broth as you continue tossing.
4. Coat a 2-quart casserole dish with nonstick cooking spray. Loosely spoon the stuffing into the dish, and bake uncovered at 325°F for 45 minutes to an hour, or until heated through and lightly browned on top.

Recipe Summary

Fruit Dessert

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