A traditional USA thanksgiving stuffing for the turkey. That can also be baked in a bowl as a side dish,
- 1/3 cup golden raisins
- 1 1/2 cups organic apple juice
- 1/2 cup unsalted local butter
- 1 large local onion, finely diced
- 4 stalks local celery, finely diced
- 2 cups local Granny Smith apples, peeled and chopped
- 5 to 6 cups cornbread, cubed and air-dried for two days (recipe to follow)
- 1 cup organic chicken stock
- 1/4 cup flat-leaf parsley, chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh sage, chopped
- Sea salt and freshly cracked pepper
- Preheat oven to 350 degrees and soften raisins in 1/2 cup apple juice. Set aside for 20 minutes.
- In a large skillet melt butter and add onion and celery. Sauté until softened, about 10 minutes.
- Transfer to a large bowl. Add apples, raisins with the 1/2 cup of apple juice, cornbread, stock, parsley, thyme, and sage.
- Gradually add the remaining apple juice. Stir until the cornbread is moistened. Add more apple juice if necessary. Salt and pepper to taste.
- Spoon lightly into a greased baking dish and bake at 350 degrees, until thoroughly heated, about 20 to 30 minutes.
The chicken stock can be replaced with vegetable stock for vegen stuffing.