Apple Raisin Stuffing

 I STRUGGLED to get this one right for YEARS, turns out I was missing the eggs! I modified it and shrank it down quite a lot.

Ingredients:

2 chipped red onions

2 minced garlic cloves

3 chopped celery stalks

1 stick butter

Salt to taste

Pepper to taste

4 diced, peeled apples

1 TB chopped thyme

1 Tsp aniseed

1 C golden raisins (I used normal raisins)

4-6 cups chicken broth

1 scoop grainy mustard

3 eggs

3 TB chopped tarragon

3 TB chopped parsley

8 C toasted pumpernickel bread

8 C toasted sourdough bread

Directions

In a large deep skillet, saute 2 chopped red onions, 2 minced garlic cloves and 3 chopped celery stalks in 1 stick butter for 1 minute.

Season with salt and pepper and add 4 diced peeled apples, 1 tablespoon chopped thyme, 1 teaspoon aniseed and 1 cup golden raisins; cook 5 minutes.

Pour in 4 go 6 cups chicken broth. Simmer until step 5.

In a large bowl, mix 3 eggs, a scoop of grainy mustard and 3 tablespoons each chopped parsley and tarragon.

Add to the bowl 8 cups each toasted pumpernickel and sourdough bread cubes and the hot broth mixture.

Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.