Apple Raisin Stuffing

Ingredients:

2 chopped red onions
2 minced garlic cloves
3 chopped celery stalks
knob of Irish Butter
4 diced peeled apples
1 tablespoon chopped thyme
1 cup golden raisins
1 teaspoon aniseed
4 to 6 cups chicken broth
Lakeshore Wholegrain Mustard with Whiskey
3 tablespoons each chopped parsley and tarragon
8 cups toasted pumpernickel cubes
8 cups toasted Irish bread cubes

Method:

1. In a large deep skillet, saute 2 chopped red onions, 2 minced garlic cloves and 3 chopped celery stalks in 1 stick butter for 1 minute.

2. Season with salt and pepper and add 4 diced peeled apples, 1 tablespoon chopped thyme, 1 teaspoon aniseed and 1 cup golden raisins; cook 5 minutes.

3. Pour in 4 to 6 cups chicken broth. Simmer until step 5.

4. In a large bowl, mix 3 eggs, a scoop of grainy mustard and 3 tablespoons each chopped parsley and tarragon.

5. Add to the bowl 8 cups each toasted pumpernickel and sourdough bread cubes and the hot broth mixture.

6. Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.