Recipes
apple-raisin sourdough stuffing


POINTS® Value |  2
Servings | 12
Preparation Time | 20 min
Cooking Time | 45 min
Level of Difficulty | Moderate

side dishes | This unusual fruity stuffing is destined to become a Thanksgiving family favorite. But don't just save it for the holidays — pair it with roasted turkey or chicken any time of year.

1 sprays cooking spray (5 one-second sprays per serving)
9 medium slice sourdough bread, stale
3 large apple(s), Granny Smith, peeled and coarsely chopped
3/4 cup raisins, or dried cranberries
4 medium celery, stalks, finely chopped
1 small onion(s), finely chopped
2 tsp Chef Paul Prudhomme's Magic Seasoning Blends Poultry Magic, or similar poultry seasoning product
1 cup canned chicken broth

Instructions


1. Preheat oven to 325°F. Coat a 2-quart casserole dish with cooking spray.
2. Tear 6 pieces of bread into small pieces; put in a 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. Yields about 1/2 cup per serving.