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sour dough raisin & apple stuffing

cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

Our daughter Briana flew home for the weekend, & wanted an enjoyable home cooked meal, this is one of the recipes I created to go with Braised Pork Chops. I had these pre sliced apples in the fridge that would have probably gone bad, had I not incorporated them into a side dish, so this is what I came up with, then decided that the golden raisins would also compliment the apples in the stuffing. This was a great combination especially with the Braised chops & pan Gravy & mashed Potatoes. It was a great meal idea, & everyone was very full, pleased & happy with a home cooked comforting meal.

yield 8 -12 depending on portion size
prep time 35 Min
cook time 1 Hr
method Bake

Ingredients For sour dough raisin & apple stuffing

  • 10-12 c
    sourdough bread, cubed with crust
  • 1 lg
    green bell pepper, chopped
  • 6 md
    mini orange/yellow mini sweet peppers, chopped
  • 3 stalk
    celery chopped
  • 1 lg
    yellow onion, chopped
  • 2 stick
    butter
  • 3 c
    sweet red appled, chopped with skin on
  • 2 c
    chicken broth
  • 2 tsp
    sage or poultry seasoning
  • 1 can
    each cream of celery & crm of chicken soup
  • 2 c
    golden raisins
  • 3 lg
    eggs

How To Make sour dough raisin & apple stuffing

  • 1
    Cut bread into cubes, and leave out on counter over night or toast lightly in oven on the day you plan to make the stuffing. Add to a large mixing bowl. Preheat oven to 350 degrees F. Spray a 9X13 size casserole dish with non stick cooking spray & set aside till needed.
  • 2
    Chop onions, celery and both peppers.
  • 3
    Chop or process apples in food processor on pulse several times until desired size is reached. I prefer to leave the skin on for added fiber.
  • 4
    Heat butter in large skillet until melted over medium high heat. Then add in the chopped vegetables & apples and sauté until crisp tender. about 5-7 minutes, stirring frequently.
  • 5
    Now add cooked mixture to large bowl with bread cubes, and stir to mix together.
  • 6
    Add in the chicken broth and sage or poultry seasoning, & thyme and stir till mixed.
  • 7
    Combine both cans of undiluted soup with eggs in a small bowl or large glass measuring cup, SLOWLY add the beaten soup mixture a little at a time, being cautious that stuffing in not too moist, (MAY NOT NEED ALL OF MIXTURE) and beat together until blended well. I USED ALL OF MINE then added a few extra slices of cubed bread. We prefer a more moist stuffing rather than dry.
  • 8
    Now add in blended soup and raisins, and stir till combined together. Add stuffing into prepared casserole dish, Place in preheated 350 degree F. oven and bake for 45 minutes to an hour, or until heated through and is hot and bubbly. Remove and serve with your favorite sides. We had ours with Pork Chops
  • 9
    Remove and serve with your favorite sides. We had ours with Braised Pork Chops, Mashed Potatoes, Green Beans and Cranberry Sauce & Pan Gravy from the pork Chops.
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