Sweet and savoury stuffing


    • 16 slices whole wheat bread, cubed (8 cups)
    • 1 Cup butter, divided
    • 1 Cup California raisins
    • 2 Cups hot water
    • 1 stalk celery
    • 1 medium onion, chopped
    • 1 large McIntosh apple, peeled and diced
    • 1 Tablespoon chopped fresh rosemary
    • 1 Cup sliced crimini mushrooms
    • 1 Cup pecans, chopped
    • 1 egg, beaten
    • 1 Cup chicken or vegetable broth


    • Preheat oven to 350°F. Grease a 9X13-inch shallow baking pan; set aside.
    • Toss bread cubes with 3 tablespoons melted butter. Spread in baking pan and toast in oven at 350°F, rotating once, until browned, 20 to 25 minutes.
    • Soak raisins in 2 cups hot water for 15 minutes, and drain.
    • Add remaining 1 tablespoon butter to large skillet and heat over medium heat. Add celery and onions; cook, 5 minutes, stirring frequently. Then, stir in apples and mushrooms; continue to cook until tender, about 5 minutes.
    • Turn into large bowl, and combine with bread, pecans, raisins and rosemary. Season with salt and pepper.
    • Stir in egg and add broth to moisten, stirring until well combined.
    • Transfer to prepared pan; cover with foil and bake at 350°F for 20 minutes. Then, remove foil and continue to bake until golden brown on top and crisp around edges, 40 to 45 minutes.
    • Serve piping hot.