Apple-Raisin Sourdough Stuffing
Allison
I make this for Thanksgiving as an alternative to regular stuffing
ingredients
- cooking spray
- 9 medium slices sourdough bread, stale
- 3 large apples, Granny Smith, peeled and coarsely chopped
- 3/4 c raisins or dried cranberries
- 4 medium celery stalks, finely chopped
- 1 small onion, finely chopped
- 2 tsp poultry seasoning
- 1 c canned chicken broth
directions
- 1
Preheat the oven to 325 degrees. Coat a 2-quart casserole dish with cooking spray.
- 2
Tear 6 pieces of bread into small pieces; put in food processor and chop into coarse crumbs. Cut remaining 3 slices of bread into 1/2 inch cubes.
- 3
Place crumbs and cubes in a large bowl and add remaining ingredients, except broth. Toss to mix well; slowly add broth as you continue tossing.
- 4
Loosely spoon stuffing into casserole dish. Bake uncovered until heated through and lightly browned on top, about 45 minutes.
notes
1/2 c per serving = 2 pts
Source: Allison
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