Stuffing with turkey is a classic winter holiday combination. Liven up the traditional pairing by making an apple-raisin stuffing. This stuffing is slightly sweet with a bit of tartness that blends well with the savory flavors of turkey dinners. Apple-raisin stuffing also goes well with pork and chicken. Convert this recipe to a vegetarian-friendly dish by substituting vegetable broth for chicken broth. Use a dairy-free butter substitute for a vegan-friendly stuffing.
Heat the oven to 350 degrees F. Cut a loaf of two-day-old bread into 2-inch cubes, discarding the crusts. The yield should be approximately 4 cups of bread cubes.
Make up a dried herb mix of 1 tsp. rubbed sage, 1 tsp. dried thyme and 1 tsp. dried parsley.
Cover two cookie sheets with tin foil and spray with cooking oil or oil lightly. Spread the cubes out on the trays and bake in the oven for 10 minutes.
Move the bread cubes into a large mixing bowl and pour just enough vegetable oil over the warm cubes to coat--about 1 to 2 tsp. Sprinkle 1 tsp. of the dried herb mix over the bread cubes and toss to coat. Set aside.
Peel and core two tart apples. Cut into 1-inch cubes. Chop one to two celery stalks to get a 1/4 cup yield. Dice half of a small onion. Set aside.
Place one stick of butter and two fresh sage leaves in a pot over medium heat. Remove the sage leaves when the butter is partially melted. Add one-quarter of the bread cubes to the pot and stir the cubes into the butter.
Add the apples, celery and onion to the pot and stir. Turn off the heat and add the remaining cubes of bread to the pot in portions, stirring so all the ingredients are coated with the butter. Add 1/4 cup of chicken broth and stir to moisten. If the mixture is still dry, add more chicken broth in small amounts until all the ingredients are moist but not wet.
Remove from the stove and stir in 1/2 to 3/4 cup of raisins into the mixture. Stir in the remaining dried herbal mix.
Pour the mixture into a 1-qt. buttered casserole dish. Cover and bake at 350 degrees F for 30 to 40 minutes. Remove the cover for the last 10 minutes to crust the top of the stuffing.