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Ingredients
- 8 cups cubed day-old multigrain bread
- 3/4 cup golden raisins
- 1/2 cup apple juice
- 1/4 cup olive oil
- 4 celery ribs, diced
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 cup minced fresh parsley
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons rubbed sage
- 3/4 teaspoon dried thyme
- 1/2 teaspoon fennel seeds, crushed
- 1/4 teaspoon pepper
- 1 large egg
- 1-1/2 to 2 cups chicken broth
- 1-1/2 cups coarsely chopped pecans, toasted
Directions
- 1. Preheat oven to 225°. Place bread cubes in a single layer on an ungreased baking sheet. Bake until partially dried, tossing occasionally, 30-40 minutes. Set aside. Increase oven temperature to 325°.
- 2. Meanwhile, combine raisins and apple juice in a saucepan; bring to a boil. Remove from the heat; let stand for 15 minutes. In a large skillet or Dutch oven, heat oil over medium-high heat. Add celery, onion and garlic; cook and stir until tender, 5-7 minutes. Stir in parsley, salt, sage, thyme, fennel seeds and pepper; remove from heat. Beat egg and broth; add to vegetable mixture with bread cubes and raisin mixture. Toss well. Stir in pecans. Transfer to a greased 13x9-in. baking dish.
- 3. Cover and bake for 30 minutes. Uncover; bake until lightly browned, 15-20 minutes longer.
Nutrition Facts
1 cup: 255 calories, 17g fat (2g saturated fat), 18mg cholesterol, 564mg sodium, 24g carbohydrate (10g sugars, 4g fiber), 5g protein.
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