Raisin Studded Apple Stuffing Recipes

BAKED APPLE-RAISIN STUFFING

Steps:

• In a small skillet, saute onion and celery in butter until tender. Add the apple, raisins, bouillon, salt, sage, poultry seasoning and pepper. Cook and stir 1-2 minutes longer. Stir in broth. Pour over bread crumbs; toss to coat., Transfer to a greased 1-qt. baking dish. Cover and bake at 350° for 25 minutes. Uncover; bake 20-25 minutes longer or until golden brown.

RAISIN-STUDDED APPLE STUFFING

Steps:

• In a saucepan, bring raisins and 1 cup orange juice to a boil. Remove from the heat; set aside (do not drain). In a skillet, saute celery and onion in 1/2 cup butter until tender. Transfer to a large bowl. In the same skillet, cook sausage over medium heat until no longer pink; drain. Add the sausage, stuffing, apples, pecans, remaining orange juice and reserved raisins to celery mixture. In a saucepan, melt the remaining butter; add broth, thyme and pepper. Pour over stuffing mixture; mix well. Place in 2 greased 13x9-in. baking dishes. Cover and bake at 325° for 1 hour. Uncover; bake 10 minutes longer or until lightly browned. Refrigerate any leftovers.

HERB AND APPLE STUFFING

Steps:

• Preheat oven to 300 degrees F.
• Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes.
• In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Saute for 10 minutes, until the mixture is soft.
• Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, if desired.
• Place the stuffing into the main cavity of the turkey and into the neck of the bird. I cook a 12-pound turkey for 2 1/2 hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.

APPLE-RAISIN STUFFING

Steps:

• In a large deep skillet, saute 2 chopped red onions, 2 minced garlic cloves and 3 chopped celery stalks in 1 stick butter for 1 minute.
• Season with salt and pepper and add 4 diced peeled apples, 1 tablespoon chopped thyme, 1 teaspoon aniseed and 1 cup golden raisins; cook 5 minutes.
• Pour in 4 go 6 cups chicken broth. Simmer until step 5.
• In a large bowl, mix 3 eggs, a scoop of grainy mustard and 3 tablespoons each chopped parsley and tarragon.
• Add to the bowl 8 cups each toasted pumpernickel and sourdough bread cubes and the hot broth mixture.
• Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.

APPLE RAISIN DRESSING

Steps:

• Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 12-inch skillet, melt butter over medium-high heat. Cook onion and celery in butter 10 minutes, stirring occasionally, until tender. Add apples; cook 3 minutes or until tender. Stir in sage, salt and pepper.
• In large bowl, mix stuffing, raisins, pecans and onion mixture. Add broth and eggs; mix well. Spoon into baking dish.
• Bake uncovered 50 to 60 minutes or until well browned.

RAISIN-STUDDED APPLE STUFFING

Steps:

• In a saucepan, bring raisins and 1 cup orange juice to a boil. Remove from the heat; set aside (do not drain). In a skillet, saute celery and onion in 1/2 cup butter until tender. Transfer to a large bowl. In the same skillet, cook sausage over medium heat until no longer pink; drain. Add sausage, stuffing, apples, pecans, remaining orange juice and remaining butter; add broth, thyme and pepper. Pour over stuffing mixture; mix well. Place in two greased 13-in. x 9-in. x 2-in. baking dishes. Cover and bake at 325 degrees F for 1 hour. Uncover; bake 10 minutes longer or until lightly browned. Refrigerate any leftovers.

EASY APPLE RAISIN STUFFING (THANKSGIVING)

Steps:

• Preheat oven to 300 degrees F.
• Make stuffing mix on stove top according to package directions which are here: heat broth or water, with the butter or margarine, to a boil and remove from the heat. Add the stuffing mix and toss lightly with a fork until moist throughout.
• Add apples and raisins; mix thoroughly.
• Place in a casserole dish and bake for 45 minutes.
• *May be reheated and tastes even better the next day.

APPLE-RAISIN STUFFED CHICKEN BREAST

Steps:

• In saucepan, over medium-high heat, heat 1/3 c chicken broth and 2 tbsp margarine until margarine melts. Stir in stuffing mix, apple and raisins; mix well.
• Divide mixture evenly among 4 chicken pieces. Roll up; secure with toothpicks.
• In skillet, over medium-high heat, melt remaining margarine. Brown chicken on all sides; remove.
• Blend flour and tarragon into margarine in skillet. Gradually add remaining broth, stirring constantly until mixture thickens and boils. Return chicken to skillet; reduce heat.
• Cover; simmer 20 minutes or until done.

RAISIN-STUDDED APPLE STUFFING

Steps:

• In a saucepan, bring raisins and 1 cup orange juice to a boil. Remove from the heat; set aside (do not drain). In a skillet, saute celery and onion in 1/2 cup butter until tender. Transfer to a large bowl. In the same skillet, cook sausage over medium heat until no longer pink; drain. Add sausage, stuffing, apples, pecans, remaining orange juice and remaining butter; add broth, thyme and pepper. Pour over stuffing mixture; mix well. Place in two greased 13-in. x 9-in. x 2-in. baking dishes. Cover and bake at 325 degrees F for 1 hour. Uncover; bake 10 minutes longer or until lightly browned. Refrigerate any leftovers.

STOVE TOP STUFFING APPLE-RAISIN TWIST

Steps:

• Prepare stuffing as directed on package, substituting apple juice for the water and stirring in apples and raisins along with the liquid.
• Fluff with fork before serving.