Ingredients
- 2 red onions, chopped
- 3 eggs
- 2 garlic cloves, minced
- 1 scoop grainy mustard
- 3 celery stalks, chopped
- 3 tbs parsley chopped
- 1 stick of butter
- 3 tbs tarragon chopped
- 4 apples, peeled & diced
- 8 cups toasted pumpernickel cubed
- 1 tbs thyme, chopped
- 1 tsp aniseed
- 8 cups tossed sourdough bread cubed
- 1 cup golden raisins
- 4 to 6 cups chicken broth
In large deep skillet, saute red onions, garlic and celery in butter for 1 minute. Season with salt and pepper, add apples, thyme aniseed and raisins, cook 5 minutes. Add chicken broth, simmer for 5 minutes.
In large bowl, mix eggs, grainy mustard, parsley and tarragon. Add pumpernickel and sourdough bread cubes along with the hot broth mixture.
Gently toss the stuffing, then spread in a bttered 9 x 13 inch baking dish. dot the top with butter or trukey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.
Recipe from www.foodnetwork.com
