Preparation:
Place bread cubes in a single layer on an ungreased baking sheet. Bake at
225 F. for 30 to 40 minutes, tossing occasionally, until partially dried.
Meanwhile, combine the raisins and apple juice in a saucepan; bring to a
boil. Remove from the heat; let stand for 15 minutes. In a large skillet or
Dutch oven, sauté celery, onion and garlic in oil until tender. Add
parsley, salt, sage, thyme, fennel seeds and pepper; mix well. Remove from
the heat. Beat egg and broth; add to vegetable mixture with the bread cubes
and raisin mixture. Toss well. Stir in pecans. Transfer to a greased 13x9x2
inch baking dish. Cover and bake at 325 F. for 30 minutes. Uncover and bake
15 to 20 minutes longer or until lightly browned.
Servings: 10 to 12 |
