Bread-and-Fruit Stuffing

Bread-and-Fruit Stuffing
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  • 1 (1 lb.) loaf firm white bread, cut into 3/4-inch pieces
  • Salt and pepper
  • ½ cup chopped flat-leaf parsley
  • 1 cup chicken broth, plus extra
  • 1 ½ cups golden raisins
  • 1 ½ cups chopped onion
  • 1 stick (1/4 lb.) unsalted butter
  • + 2 more ingredients
    • 4 Granny Smith apples, peeled, cored and cut into 3/4-inch pieces
    • 3 stalks celery with leaves, chopped

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,...

View full recipe at My Recipes


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