Bread Stuffing with Apple, Raisins and Marmalade

Name: Bread Stuffing with Apple, Raisins and Marmalade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large baguette (1 pound), crusts trimmed, bread cut into 1-inch cubes; 1 cup shelled walnut halves (1/4 pound); 4 tablespoons unsalted butter; 3 celery ribs, finely chopped; 1 medium onion, finely chopped; 1 pound lean ground beef; 1 tablespoon finely chopped sage; 1 tablespoon finely chopped thyme; 1/4 cup orange marmalade; 1/4 cup golden raisins; 1 McIntosh apple, peeled and finely diced; Salt and freshly ground pepper; 2 large eggs, beaten; 1 cup Rich Turkey Stock

Servings: persons

1 large baguette (1 pound), crusts trimmed, bread cut into 1-inch cubes
1 cup shelled walnut halves (1/4 pound)
4 tablespoons unsalted butter
3 celery ribs, finely chopped
1 medium onion, finely chopped
1 pound lean ground beef
1 tablespoon finely chopped sage
1 tablespoon finely chopped thyme
1/4 cup orange marmalade
1/4 cup golden raisins
1 McIntosh apple, peeled and finely diced
Salt and freshly ground pepper
2 large eggs, beaten
1 cup Rich Turkey Stock

1
Preheat the oven to 350.
2
In a food processor, pulse the bread until coarsely shredded.
3
Spread on a large rimmed baking sheet and toast for about 10 minutes, or until lightly browned.
4
Meanwhile, spread the walnuts in a pie plate and toast in the oven for about 5 minutes, or until fragrant and lightly browned.
5
Let the nuts cool, then coarsely chop them.
6
Melt the butter in a large deep skillet.
7
Add the celery and onion and cook over moderately high heat until softened, about 5 minutes.
8
Add the beef and cook, breaking it up using a wooden spoon, until no pink remains, about 6 minutes.
9
Add the sage and thyme.
10
Transfer the meat to a large bowl and add the marmalade, raisins, apple, toasted bread and walnuts.
11
Toss well and season generously with salt and pepper.
12
Let cool slightly, then stir in the eggs and Rich Turkey Stock.
13
Butter a 2-quart shallow baking dish and spread the stuffing in it.
14
Bake for about 30 minutes, or until the stuffing is heated through and the top is browned and crisp.

1010

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large baguette (1 pound), crusts trimmed, bread cut into 1-inch cubes, 1 cup shelled walnut halves (1/4 pound), 4 tablespoons unsalted butter, 3 celery ribs, finely chopped, and more.

Yes, Bread Stuffing with Apple, Raisins and Marmalade falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!