Cooking Instructions
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Step 1
Preheat oven to 250 degrees F (120 degrees C).
Step 2
Cut the
Bread (1 loaf)
into slices, then into cubes about 1/2-inch in size.
Step 3
Soak the
Raisins (1/4 cup)
in warm water for at least 30 minutes.
Step 4
Put the bread cubes on a baking sheet and bake them in the oven for 30 minutes. Cubes will be lightly toasted and dry. Can be done a day ahead.
Step 5
Peel, core, and dice the
Gala Apples (2)
.
Step 6
Dice the
White Onion (1)
, and dice the
Celery (3 stalks)
. Chop the
Fresh Parsley (2 Tbsp)
.
Step 7
In a large sauté pan, melt the
Salted Butter (1/4 cup)
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.
Step 8
Combine the bread cubes, cooked vegetables, raisins, and chopped parsley in a large bowl, and then add the
Vegetable Stock (2 cups)
. Mix well.
Step 9
Butter or spray a casserole pan 13x9-inch. Layer the top of the stuffing with thin slices of
Salted Butter (1/4 cup)
. Pour the stuffing into the pan and cover with plastic wrap. Refrigerate for 2 hours but best overnight.
Step 10
Preheat an oven to 350 degrees F (180 degrees C).
Step 11
Cover the dish with foil and cook for 45 minutes.
Step 12
Remove the foil and cook for another 15 minutes. Keep warm or serve immediately.
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