Apple Raisin Stuffing
|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)|
|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.