8 C. bread cubes, sourdough or french
6 Tblsp. butter
3 stalks of celery, chopped
1 large onion, chopped
2 tart apples, cored and chopped
1 1/2 C. whole unblanched almonds, toasted,very coarsely chopped
1 1/2 C. golden raisins
1/2 C. chopped parsley
1/2 C. chicken broth (canned or boullion OK)
1/4 C. gin
2 eggs, beaten
Preheat oven to 350o F. Spread bread cubes on large baking sheet
and cook until dry...about 15 minutes. Check occasionally to
prevent burning. Melt butter in large skillet over medium-high heat.
Add celery and onion and sauté 10 minutes. Add apples and sauté
until onion is tender about 5 minutes. Add to bread cubes. Mix in all
remaining ingredients except eggs. Season to taste.
Preheat oven to 350o F. Butter or spray large baking dish. Mix eggs
into dressing and transfer to prepared dish. Butter large sheet of foil.
(I use margarine.) Place foil, prepared side, on top of dressing. Bake
coverered 1 hour. Uncover and bake until top is brown and toasty
about 20 minutes.
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