This recipe is from Lisa Moreci of Oakdale.
1 loaf day-old French bread, cut in ¾-inch cubes (about 10-12 cups)
2 cups chopped onion
2 cups chopped celery
6 tablespoons butter
1 cup toasted pine nuts or pecans
1 green apple, peeled and chopped
¾ cup raisins or cranberries (optional: soaked in triple sec or orange juice)
¼ cup chopped fresh parsley
1 teaspoon poultry seasoning or sage
Salt and pepper to taste
2 cups stock or broth
Toast the cubed bread in the oven on a cookie sheet. Drizzle and toss with 3 tablespoons melted butter. Return to the oven for a few minutes.
In large Dutch oven, sauté chopped onions and celery on medium heat in remaining 3 tablespoons butter, about five minutes. Add the bread, toasted nuts, chopped apple, raisins or cranberries and parsley, poultry seasoning, salt and pepper. Stir. Add 1 cup stock and stir.
Either stuff the turkey or continue cooking on the stove.
If continuing on the stove, cover and turn heat to low. Cook for an hour or until the apples are cooked through. Check every 10 minutes or so and add water or stock as needed to keep the stuffing moist and to keep it from sticking to the bottom of the pan.