Apple-Raisin Bread Stuffing/Dressing

34 cup margarine or butter
1 12 cups celery stalks (with leaves), chopped
34 cup onion finely, chopped
9 cups soft bread, cubed
12 teaspoon dried thyme, or 1 12 teaspoon fresh
12 teaspoon dried sage, or 1 12 teaspoon fresh
1 12 teaspoons salt
14 teaspoon pepper
3 cups apples (Gala), chopped
34 cup raisins

1. Melt butter in large pot over medium-high heat. Cook celery and onion in butter, stirring occasionally, until tender; remove from heat.

2. Toss celery mixture with remaining ingredients.

3. Cook.

Notes on cooking: The way you cook this is really dependent upon personal preference.  I only roast small turkey (12 pounds or so) at Thanksgiving and I use some weird rotation method, so I don’t actually stuff the bird.  If you use a larger bird with a large cavity, go for it, just be sure that the stuffing is completely done in the middle.  I usually drizzle some of the turkey fat from roasting over this and bake it in a casserole dish at 350*F until hot.  I’ve achieved a similar effect with butter if I don’t have turkey fat or want the stuffing to be vegetarian.  When I’m not making a whole bird, I tend to buy packages of “turkey tenderloins” and I put the stuffing in the casserole dish, place the tenderloin on top of the stuffing, and bake as directed on the turkey package.  This is normally 350*F for 50-60 minutes.  That lets the good turkey juices drip into the stuffing and make everything delicious.


This is the stuffing that I grew up not eating, because I thought stuffing was gross.  Then I grew up.  Looking back I wonder how on earth I ever found something so awesome to be gross!  The first time I made Thanksgiving dinner on my own was when I lived in England and I had to get my mom to send me a copy of her “dressing” recipe so I could have this bit of home overseas.  Art loves it as well so I always end up making a double batch just so he can enjoy the leftovers for days.  This is one of those foods that he has a hard time sharing.

Betty Crocker’s New Cookbook (8th edition)