Syd's Very Own Raisin Dressing
When i was growing up my mom used to make a very moist stuffing for the winter holidays, & i really never liked it very much, as it was way, way too moist. So, in time, i came up with my own much dryer dressing, & although one can stuff a bird with it, i don't. The 'stuffing' can be made more moist by adding a little apple juice to it, or you can actually stuff the darn bird & it'll naturally be more moist! Originally i used a great-tasting cracked wheat bread for the cubes, but i've changed to oroweat master's best winter wheat premium bread. I usually double the recipe, 'cause i like the left-over dressing! Preparation time does not include the time needed to dry the bread cubes.
Steps
Preheat oven to 325 degrees f & either butter a 2 1 / 2 quart casserole , or lightly butter one side of a piece of heavy duty aluminum foil large enough to fold in & seal the prepared dressing.
Cut frozen bread slices into small cubes , to make at least 4 cups of cubes.
Put bread cubes in large bowl & set aside.
In large frying pan , using 1 tablespoon of butter , saute onion until transparent.
Add rest of butter & let it melt.
Remove from heat.
Add raisins , celery , thyme , marjoram , parsley , almonds & chopped apples to frying pan & blend with onion mixture.
Add mixture from frying pan to bread cubes , & mix well.
Either place prepared dressing in casserole & cover , or place onto sheet of foil & seal.
Bake 40-50 minutes [or 30 minutes at 350 degrees f , if baking along with another dish that needs that temperature setting].
Ingredients
bread, onion, unsalted butter, dark raisin, celery, dried thyme, dried marjoram, fresh parsley, slivered almonds, tart apple, salt, pepper