Thanksgiving is rapidly approaching and I’m trying out old recipes to see which ones I want to serve on the big day. The stuffing I usually make contains celery, onions, and sage, and seems a bit boring, so I pulled out an old recipe for Apple Raisin Stuffing.
Apple Raisin Stuffing is wonderfully different from my old standby. It has a lovely, sweet cinnamon taste that reminds me of warm cinnamon bread. This recipe is a keeper. My children never have been fans of stuffing—but I actually think they might like this rendition, and plan to serve it over the holidays.
For my practice run, I divided the recipe in half and stuffed a chicken. I think that the full recipe would make about the right amount to stuff a small turkey.
Apple Raisin Stuffing
Apple Raisin Stuffing
1 large apple, pared and diced (about 1 cup diced apple)
1 cup raisins
10 cups bread cubes
1 teaspoon cinnamon
1/8 teaspoon nutmeg
2 teaspoons salt
1/2 cup sugar
1 cup water
Combine diced apples, raisins, and bread cubes in a large bowl. In a separate bowl stir together the cinnamon, nutmeg, salt, sugar, and water; then pour over the bread mixture. Stir gently to combine. If too dry, add additional water. Use stuffing with poultry or pork.
When I wrote this post, I was uncertain whether to call this dish stuffing. . . or dressing. . . or filling. My family often calls it filling—but I think that might be a regional term.
A Hundred Years Ago 
Down here no one uses the term filling. I think it is definitely a Pennsylvania word.
I’m from NEPA and we say Stuffing. BUt then we grew up on Stove Top since it’s invention. I actually think there’s better versions using Peperidge Farm Stuffing as it’s base.
Stove Top and Pepperidge Farm have definitely simplified the preparation of stuffing.
After seeing your post here I just had to see what Mrs. Gillette said about stuffing in her old cookbook. I have my great grandmother’s copy handed to an aunt, her daughter and now me. It’s falling apart now but most of the recipes are intact. So I posted her recipes for stuffing/dressing.
Like other locales, Pennsylvania has its share of colloquialisms. 🙂
I’ve never heard the word “filling,” either. But I know the celery, onion and sage routine — with the addition of mushrooms (and sometimes giblets, especially in grandma’s version). Down here, we often have oyster dressing, too. It’s so very good — at least for those who like oysters.
My mother always included the giblets–but I always leave them out. I’ve never had oyster dressing, but I like oysters and it sounds really good.
Sounds good, but I LOVE the old timey stuffing (dressing, we always called it) made with celery and sage. How I wish I could taste some of my mom’s recipe again….. I could eat leftovers cold right out of the fridge!
Yes, we do call it dressing too sometimes.
Your mother’s dressing sounds like it was awesome. I guess it’s inevitable that some recipes get lost across the years, but it’s too bad that you don’t know how to replicate such a wonderful dish.
I love apples in the stuffing. This sounds very tasty! 🙂
It was very good–though definitely different from the usual dressing that I make.
We call it stuffing, but you can be sure I will call it filling this year. Mine will have apples and raisins!
The way you worded your comment made me think about how stuffing is a filling food. 🙂
This looks delicious and I’ll bet it smells wonderful–thanks!
It is delicious–though I don’t remember much of a smell. As it cooked, I think that the smell of the roasting chicken over-powered the lighter smell of the cinnamon, apples, and raisins.
That stuffing is like a savory bread pudding with the apples and raisins.
I hadn’t thought about it, but you’re right–there are some definite similarities.
My mother-in-law always made it like this as a side dish. I used cinnamon raisin bread when I made it last year and won her approval. So very good.
mmm. . . I like the idea of using cinnamon raisin bread.
This sounds wonderful! I think fruit is a nice addition to stuffing.
The cinnamon and the fruit definitely change the character of the stuffing from a savory dish to a sweeter one.
Filling… That’s the stuff that goes in donuts or in cookies.😉 Try a little rum sauce over it! We would of called this bread pudding.
Your comment made me smile. I like your description.
I still love the old-fashioned one with celery, sage and onion.
There’s something special about the celery, sage, and onion classic.
Oh wow doesn’t this look so comforting…
I hadn’t thought about this recipe in quite that way, but I guess that it could be considered a comfort food. 🙂
I really like the sound of this stuffing! Must try it soon.
I think that you’d like it. It has a very nice cinnamon flavor.
Cooked apples and raisins – two foods I will not eat. Add oatmeal and you’d have my won’t-eat trifecta. Yes, I know I’m weird and that everyone else like them. For the record, I like apples, just not cooked. Raisins? I don’t even like to see them!
If you don’t like either cooked apples or raisins, this definitely IS NOT the recipe for you.
I don’t dare change the regular stuffing I always make for Thanksgiving, but I’m definitely going to try this one for Sunday dinner.
I agree–there are some Thanksgiving traditions that just shouldn’t be messed with. 🙂
I just asked my husband what that stuff you put in a turkey is called. He said stuffing. I think we use dressing and stuffing interchangably. I love the sage/celery/onion dressing. I would miss it. Maybe I’ll throw an apple in there though. I’ll be interested to hear how your stuffing hating offspring feel about this dressing.
If I don’t forget, I’ll let you know after Thanksgiving.
We use this in addition to the traditional cornbread stuffing/dressing. It’s just a side that can go with main meal or dessert.
Good idea. Having options is always good.
If it were up to me, Thanksgiving dinner would consist of nothing but different variations of dressing!! I’d do local ones and all the ones popular in other regions–YUM!
What a fun idea! A dressing sampler menu would be awesome.
My husband (the chef in the family) likes to make stuffing with corn bread. This is really different and I am going to share your recipe with him 🙂
And, for me corn bread stuffing is different. I’ve heard of corn bread stuffing, but don’t think that I’ve ever actually eaten it. It’s something that I might have to try making sometime. 🙂
Stuffing if it is in the bird, dressing if it is served along side. BUT I love your recipe, my grandmother always put raisins in her stuffing and sometimes an apple. I long for that version but no one but me likes it! She also put apples and raisins in cole slaw:)
I like how you distinguish between stuffing and dressing. Now that you say it, that makes a lot of sense. I’m intrigued by your comment about apples and raisins in cole slaw. It sounds like something I would like.
What a wonderful combination of flavors, Sheryl–this has my vote!
Thanks for the vote– It’s nice to hear that you like this combination of flavors.
I like the addition of the spices – I tend to add them to recipes whenever appropriate. 🙂
Spices can provide an nice additional taste dimension.
I have a ton of spices and herbs. Of course I have my favorites and then there are spices that are only used with specific dishes.
Sounds delicious! Will have to try this.
I think that you’d like it.
searched for directions on the oven temp and for how long. My hubby wanted this because his mom used to make it. So glad i found your “site”.
When I made it, I stuffed a chicken and followed directions for how long to cook the chicken in my Betty Crocker cookbook. It was based on the weight of the bird. If I made it in a dish, I’d probably cook it in the oven at about 350 degrees until hot. I’m guessing that it would take about 35-45 minutes. Cover it for part of the time–and then towards the end uncover to crisp the top bread a little. You may want to add a little chicken/turkey broth to the mixture to add flavor.