1 (1 lb.) loaf firm white bread, cut into 3/4-inch pieces
1 stick (1/4 lb.) unsalted butter
4 Granny Smith apples, peeled, cored and cut into 3/4-inch pieces
3 stalks celery with leaves, chopped
1 1/2 cups chopped onion
1 1/2 cups golden raisins
1 cup chicken broth, plus extra
1/2 cup chopped flat-leaf parsley
Salt and pepper
How to Make It
Preheat oven to 350°F. Toast bread on 2 large baking sheets, turning pieces twice, until dry, 18 minutes.
Melt butter in a large skillet over medium heat. Add apples, celery and onion, and cook, stirring occasionally until softened, 15 minutes.
In a large bowl, combine apple mixture with raisins, bread, broth, parsley, and salt and pepper to taste. Transfer to a large, shallow baking dish or ovenproof serving dish. Drizzle with extra broth, depending on desired moistness; cover tightly with aluminum foil.
Bake stuffing for 30 minutes (start about 25 minutes before turkey will be done cooking). Remove foil and bake uncovered for 15 minutes longer.