INGREDIENTS
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8 cups day-old multi-grain bread cubes
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3/4 cup golden raisins
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1/2 cup apple juice
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4 celery ribs, diced
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1 large onion, chopped
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3 garlic cloves, minced
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1/4 cup olive or vegetable oil
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1 cup minced fresh parsley
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1 1/2 teaspoons salt
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1 1/2 teaspoons rubbed sage
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3/4 teaspoon dried thyme
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1/2 teaspoon fennel seeds, crushed
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1/4 teaspoon pepper
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1 egg
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1 1/2 cups chicken broth
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1 1/2 cups toasted, coarsely chopped pecans
DIRECTIONS
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Place bread cubes in a single layer on an ungreased baking sheet. Bake at 225 degrees F for 30-40 minutes, tossing occasionally, until partially dried. Meanwhile, combine the raisins and apple juice in saucepan; bring to a boil. Remove from the heat; let stand for 15 minutes. In a large skillet or Dutch oven, saute celery, onion and garlic in oil until tender. Add parsley, salt, sage, thyme, fennel seeds and pepper; mix well. Remove from the heat. Beat egg and broth; add to vegetable mixture with the bread cubes and raisin mixture. Toss well. Stir in pecans. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 325 degrees F for 30 minutes. Uncover and bake 15-20 minutes longer or until lightly browned.
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