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Bread-and-Fruit Stuffing

Yield 8 Servings


  • 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

Nutrition Information

  • calories 392
  • fat 14 g
  • satfat 8 g
  • protein 7 g
  • carbohydrate 63 g
  • fiber 5 g
  • cholesterol 32 mg
  • sodium 609 mg

How to Make It

  1. Preheat oven to 350°F. Toast bread on 2 large baking sheets, turning pieces twice, until dry, 18 minutes.

  2. Melt butter in a large skillet over medium heat. Add apples, celery and onion, and cook, stirring occasionally until softened, 15 minutes.

  3. 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.

  4. Bake stuffing for 30 minutes (start about 25 minutes before turkey will be done cooking). Remove foil and bake uncovered for 15 minutes longer.