Old-fashioned Apple Raisin Stuffing

Apple Raisin Stuffing

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

  • Servings: 4 - 5
  • Difficulty: easy
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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.