Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      Cups          day old multi grain bread cubes
     3/4  Cup           golden raisins
     1/2  Cup           apple juice
   4                    celery ribs diced
   1      Large         onion chopped
   3                    garlic cloves minced
     1/4  Cup           olive or vegetable oil
   1      Cup           minced fresh parsley
   1 1/2  Teaspoons     salt
   1 1/2  Teaspoons     rubbed sage
     3/4  Teaspoon      dried thyme
     1/2  Teaspoon      fennel seeds crushed
     1/4  Teaspoon      pepper
   1                    egg
   1 1/2  Cups          chicken broth -- (1 1/2 to 2)
   1 1/2  Cups          coarsely chopped pecans toasted

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