Thanksgiving Stuffing

While I am personally no fan of stuffing, my husband is even more so. Not only is he a fan, stuffing seams to be the most important dish on the Thanksgiving table. In other words: The stuffing better be good. I try to stick with a traditional stuffing… white bread cubes, broth, herbs, apples, raisins. About two days before Thanksgiving, I cube and dry my bread cubes. I mix 3 tsp broth granulates and spices (1/2 cup dried celery leaves, 1 tsp dried thyme, 1 tsp pepper, 1/2 dried sage, 1/2 tsp salt). When putting it all together, I will add water (to your personal liking) to the broth granulates and let the dried spices soak for a bit. In a small pan, I heat up 1 cup of finely diced apple and 1/2 cup of chopped raisins. Top the bread cubes with the apple/raisin mix and slowly pour the warm broth over the bread. After a couple of minutes, gently mix the stuffing and transfer to a oven-safe dish to bake for about 30 minutes. If you like a crispier stuffing or if your stuffing mix is very moist, bake uncovered, otherwise cover with tin foil.

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