Apple Stuffing

Cut the Bread (1 loaf) into slices, then into cubes about 1/2-inch in size.

Soak the Sun-Maid Raisins (4 Tbsp) in warm water for at least 30 minutes.

Peel, core, and dice the Gala Apples (2) .

Dice the White Onion (1) , and dice the Celery (3 stalks) . Chop the Fresh Parsley (2 Tbsp) .

In a large sauté pan, melt the Salted Butter (4 Tbsp) and add the onion, celery, apples, Poultry Seasoning (1 tsp) , Kosher Salt (1/2 tsp) , Ground Black Pepper (1/2 tsp) , and Orange Marmalade (1 Tbsp) . Sauté the mixture for 10 minutes, until the mixture is soft.

Combine the bread cubes, cooked vegetables, raisins, and chopped parsley in a large bowl, and then add the Vegetable Stock (2 cups) . Mix well.

Butter or spray a casserole pan 13x9-inch. Layer the top of the stuffing with thin slices of Salted Butter (4 Tbsp) . Pour the stuffing into the pan and cover with plastic wrap. Refrigerate for 2 hours but best overnight.