Bread And Butter Stuffing

• 2-pound loaf white bread, sliced
• 1/2-pound loaf whole wheat bread, sliced
• 1.5 pounds unsalted butter
• 1.5 C chopped celery
• 2 C chopped onions
• 1 C peeled and chopped apple
• 3 C CK or TK stock
• 8 sprigs fresh thyme
• 30 sage leaves, stems removed, leaves julienned
• 1 C dark raisins
• 2 T salt
• 10 to 12 turns fresh pepper

1. 1. The night before, spread all the bread out in a single layer on paper towels to dry out.
2. 2. The next morning, in a large bowl break the bread into coarse 1.5 inch pieces.
3. 3. Melt the butter in a large saucepan over low heat, making sure not to burn it. Add the celery, onions, apple, and cook over low heat for 5 minutes. Add stock. Increase heat to moderate and boil. Turn off heat, cool 3 minutes.
4. 4. Pour the mixture over the bread. Remove the leaves from the thyme and add to bread mixture. Add the sage. Add raisins, salt, and pepper. Mix well.
5. 5. Put the mixture in a large roasting pan, covered with foil. Bake at 375 degrees covered for 30 minutes. Remove foil, bake another 30 minutes.

white bread, whole wheat bread, butter, celery, onions, apple, tk, thyme, sage, dark raisins, t, pepper

Taken from www.epicurious.com/recipes/member/views/bread-and-butter-stuffing-51430241 (may not work)