Pumpernickel/Rye Bread Stuffing With Apple, Walnuts, and Raisins

• 8 tablespoons unsalted butter
• 1 large onion, chopped
• 3 granny smith apples, peeled, cored, and cut into 1/2-inch cubes
• 2 medium celery ribs, chopped
• 1 12 cups walnuts, toasted and coarsely chopped
• 1 cup golden raisin
• 12 lb pumpernickel bread, cut into 1/2-inch cubes and dried overnight
• 12 lb rye bread, cut into 1/2 inch cubes and dried overnight
• 12 cup apple cider
• 12-1 cup turkey broth or 12-1 cup chicken broth, as needed
• salt
• fresh ground black pepper

1. In a big skillet, melt butter over medium heat; add in the onion; cook, stirring often, until softened, about 3 minutes.
2. Add in apples and celery; cook/stir until the onions are golden brown, about 10 minutes.
3. Stir in walnuts and raisins.
4. Transfer the onion-apple mixture to a bowl; add in pumpernickel and rye bread cubes; toss, sprinkling with apple cider.
5. Gradually stir in about 1/2 cup broth, until stuffing is evenly moistened but not soggy.
6. Season with salt and pepper to taste.
7. Transfer to a lightly buttered casserole dish, sprinkle with 1/2 cup broth, cover, and bake in a preheated 350 oven for 30 minutes (uncover the last 15 minutes if you want a crusty-topped stuffing).

unsalted butter, onion, apples, celery, walnuts, golden raisin, pumpernickel bread, rye bread, apple cider, turkey broth, salt, fresh ground black pepper

Taken from www.food.com/recipe/pumpernickel-rye-bread-stuffing-with-apple-walnuts-and-raisins-333937 (may not work)