Walnut-Apple Stuffing

  • 2 tablespoons margarine
  • 6 cups firmly packed diced whole grain bread
  • 1 l/2 tablespoons canola oil
  • 1 1/2 cups chopped red onion
  • 1 l/2 cups peeled, diced tart apple
  • 3 bunches scallions, minced
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon each: dried thyme, savory
  • 3/4 teaspoon seasoned salt, more or less to taste
  • 1/2 cup finely chopped walnuts
  • 3 tablespoons currants
  • freshly ground pepper to taste
  • l l/2 cups apple juice

Preheat the oven to 350 degrees.

Place the diced bread on a baking sheet. Bake 10 to 12 minutes, or until dry and lightly browned.

Heat the margarine in a large skillet. Add the red onion and saute over moderate heat until golden. Add the apple and saute for another 5 minutes.

In a mixing bowl, combine the bread cubes with the onion and apple mixture. Add all the remaining ingredients except the apple juice and toss together. Sprinkle in the apple juice slowly, stirring at the same time to moisten the ingredients evenly. Transfer the mixture to an oiled shallow 1 1/2-quart baking pan. Bake 25 to 30 minutes, or until browned and still slightly moist. Stir once during the baking time. Transfer to a covered serving container.

  • Yields: 8 servings
  • Preparation Time: 1 hour and 40 minutes

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