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Raisin apple stuffing

From Grandma to Aunt Rose to cousins, siblings and neighbors, everyone claims to have “the best” stuffing recipe ever. But stuffings are like martinis: What’s “best” is based solely on the palate.

Raisin apple stuffing

When you want a simple stuffing that appeals to many ages and tastes, try this simple raisin apple stuffing recipe.

Raisin apple stuffing

Serves 8


  • 2 red onions, diced
  • 2 garlic cloves, minced
  • 3 celery stalks, diced
  • 1 stick butter (not margarine)
  • Salt and pepper
  • 4 cooking apples, such as Granny Smith or McIntosh, peeled and diced
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon anise seed
  • 1 cup golden raisins
  • 4 to 6 cups chicken broth
  • 3 eggs
  • Grainy mustard
  • 3 tablespoons chopped fresh Italian flat leaf parsley
  • 3 tablespoons chopped fresh tarragon
  • 8 cups toasted pumpernickel bread cubes
  • 8 cups toasted sourdough bread cubes
  • Soft butter
  • Turkey, pork or ham pan drippings (optional)


  1. Melt butter in a large, deep skillet over medium-low heat.
  2. Add onions, garlic and celery and saute for 1 minute.
  3. Season to taste with salt and pepper.
  4. Add apples, thyme, anise seed and raisins. Mix and cook for 5 minutes.
  5. Pour in 4 to 6 cups of chicken broth, depending on how moist you like your stuffing. Stir until mixed well and the broth is hot.
  6. In a large mixing bowl, beat eggs and stir in a scoop of mustard, parsley and tarragon.
  7. Add the bread cubes and stir to coat.
  8. Add the hot broth mixture and gently toss to incorporate all ingredients.
  9. Spread the mixture in a buttered 9 x 13-inch baking dish.
  10. Dot the top with butter or drippings from roast turkey or pork or baked ham.
  11. Cover with foil and bake for 30 minutes at 325 degrees F.
  12. Uncover and bake 20 minutes more until the top is golden brown and the apples are cooked through.


  • If your market doesn’t have Granny Smith or McIntosh apples, ask the produce clerk which apples are best for cooking and baking.
  • This dish can be prepared several hours ahead and baked right before serving.
  • Stuffing complements turkey, ham or roast pork.
  • Fresh herbs are essential to this recipe; it’s best to choose another option if you only have dried herbs available.

Tell us

What’s the strangest stuffing you were ever served? Share in the comments below!

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