Apple-Raisin Dressing

If you're a fan of moist dressing, use the larger amount of broth.


10 to 12 servings

Recipe from

Oxmoor House

Recipe Time

Prep: 16 Minutes
Cook: 1 Hour, 14 Minutes


1/4 cup butter
1 large onion, diced
2 celery ribs, diced (about 1 cup)
2 Granny Smith apples, diced (about 3 cups)
2 teaspoons rubbed sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (16-oz.) package herb-seasoned stuffing mix (we tested with Pepperidge Farm)
1 cup golden raisins
1 cup chopped pecans, toasted
2 1/2 to 3 cups chicken broth
2 large eggs, lightly beaten


Melt butter in a large skillet over medium-high heat. Add onion and celery, and sauté 10 minutes or until tender. Add apple; sauté 3 minutes or until tender. Stir in sage, salt, and pepper.

Combine sautéed mixture, stuffing, raisins, and pecans in a large bowl. Add chicken broth and eggs; stir well. Spoon dressing into a lightly greased 13" x 9" baking dish. Bake, uncovered, at 325° for 50 to 60 minutes or until well browned.


Christmas with Southern Living 2008

May 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note