Ingredients
- 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
Procedure
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.