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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Corn Bread, Apple and Raisin Stuffing Recipe

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This recipe for Corn Bread, Apple and Raisin Stuffing is from The Austin Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4-1/2 C coarsely crumbled trimmed French Bread
1 stick butter
2-3/4 C chopped onions
3 unpeeled apples, cored, cut into 1/2-inch pieces
3/4 C raisins
5-1/2 C coarsely crumbled Corn Bread with Thyme and Sage (see recipe)
1-1/2 C pecans, toasted and chopped
1/2 C chopped fresh Italian parsley
3/4 C canned low-salt chicken broth
Directions:
Directions:
Preheat oven to 350º. Spread crumbled French bread on baking sheet. Bake until lightly toasted, about 10 minutes. Transfer to large bowl and cool.

Melt butter in heavy large skillet over medium heat. Add onions; sauté 10 minutes. Add apples and sauté over high heat until golden brown and almost tender, about 5 minutes. Add raisins; sauté 2 minutes. Add to French bread. Mix in corn bread, pecans and parsley. Season with salt and pepper. Cool completely

Can be prepared 1 day ahead. Cover and refrigerate
Number Of Servings:
Number Of Servings:
14
Preparation Time:
Preparation Time:
1 hour

 

 

 

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