Syd's Very Own Raisin Dressing

Total Time
1hr
Prep 10 mins
Cook 50 mins

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.

Ingredients Nutrition

Directions

  1. 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.
  2. Cut frozen bread slices into small cubes, to make at least 4 cups of cubes.
  3. Put bread cubes in large bowl & set aside.
  4. In large frying pan, using 1 tablespoon of butter, saute onion until transparent.
  5. Add rest of butter & let it melt. Remove from heat.
  6. Add raisins, celery, thyme, marjoram, parsley, almonds & chopped apples to frying pan & blend with onion mixture.
  7. Add mixture from frying pan to bread cubes, & mix well.
  8. Either place prepared dressing in casserole & cover, OR place onto sheet of foil & seal.
  9. Bake 40-50 minutes [or 30 minutes at 350 degrees F, if baking along with another dish that needs that temperature setting].

Reviews

(1)
Most Helpful

What a yummy change from the usual dressing. Loved the combination of apple, raisins, nuts, and seasonings. I couldn't find winter wheat bread so I used a bakery quality whole wheat bread. I placed the stuffing between thin boneless pork chops, tied them together with kitchen string,dusted them with flour, browned them on both sides in olive oil, and roasted them in a roasting pan with a splash of apple juice. Great with baked potatoes and a salad. Definitely a keeper. Will try stuffing spareribs next, and make it as a side dish for chicken too. Into my favorites binder it goes!

foodtvfan May 03, 2007

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