About 8 years ago, I had a Thanksgiving dinner at a German immigrant's home and she made the best stuffing I have ever had. It was delicious!!! I can't say I have tried a lot of different stuffing's other than the wet, dry, Stove Top, or simply plain for dietary reasons, but I know delicious when I taste it. ...Let's just say I was never a fan of stuffing and I rarely put it on my Thanksgiving/Christmas turkey plate so eating stuffing is a big step for me.
(I know this is a anti-Paleo recipe but her recipe was 'to die for' so I will continue it as a tradition in my family, nonetheless. If anyone is able recipe to give me a decent tasting Paleo Cinnamon raisin bread recipe then I will substitute it.)
Note: After raving about her stuffing, I asked her for the recipe. She refused! Grrr! Below is my take/attempt at recreating her recipe.
Baked Cinnamon Apple Raisin Stuffing
1 loaf (4 cups) Cinnabon Cinnamon bread or any quality Cinnamon Raisin Bread
1/2 cup chopped Onion
2 celery ribs, chopped
1/4 cup butter
1 cup (2 apples) Granny Smith apples (peeled)
1/4 cup golden raisins (optional, based on preference)
1 teaspoon plus chicken bouillon granules
1/2 teaspoon Kosher salt
1/2 teaspoon All Spice or sage
1/2 teaspoon Poultry Seasoning
1/4 teaspoon Pepper
2/3 to 1 cup of 50/50 giblets broth and chicken broth
Brown Sugar
Preheat Oven to 350 degrees.
In a large skillet, sauté onion and celery in butter until tender. Add the peeled apple, raisins, bouillon, salt, sage, poultry seasoning, and pepper. Cook and stir 2 minutes longer. Stir in broth. [The amount of broth depends on the amount of moisture you prefer. ] Pour the mixture over the bread crumbs in a baking dish; toss to coat. Generously sprinkle brown sugar over the top of the stuffing mixture.
Cover and bake for 20-25 minutes or until top is golden brown.
Servings: 6
