Recipe and photo used with permission by the National Turkey Federation. For more turkey information and recipes visit www.eatturkey.com
8 Cups cubed multi-grain bread
1/2 Cup apple brandy or apple juice
3/4 Cup golden raisins
1/3 Cup olive oil
1 Large onion, chopped
2 Cups chopped celery
3 Cloves garlic, minced
1-1/2 Cups pecan halves, toasted and chopped
1 Cup chopped fresh parsley
2 Teaspoons dried sage leaves, crushed
1 Teaspoon dried thyme leaves
1 Teaspoon fennel seeds, crushed
2 Cups TURKEY BROTH
1 Large egg, well beaten
To Taste salt and freshly ground black pepper
Preheat oven to 275 degrees F. Arrange bread cubes in a single layer on a large roasting pan or baking sheet. Bake 25 minutes or until bread is dry, but not toasted, stirring frequently.
Meanwhile, combine the apple juice or brandy with the raisins in a small saucepan. Bring to a boil, remove from the heat and let stand 15 minutes.
Heat oil in a large skillet over medium-high heat. Add onion and celery and cook 12 to 15 minutes, or until tender. Add garlic and cook until fragrant, about 60 seconds.
In a large mixing bowl, combine bread cubes, raisin mixture, onion mixture, pecans, parsley, sage, thyme and fennel. Moisten the stuffing with the broth and bind loosely with the egg. Season to taste with salt and pepper