Going with a sweet and salty theme, I used raisin bread to make a simple and delicious bread stuffing.
The nice folks at Sun Maid sent some samples of their raisin bread my way. I’m not proud of it, but I think I ate half a loaf in one sitting. Delicious? yes. Guilt inducing? double yes. Lately, I’m loving the sweet and salty combinations in food. Going with this theme I made a savory stuffing using the sweet raisin bread. My dad, the toughest of critics, gave this recipe the silent nod of approval– he might not say much, but it speaks volumes:)
Raisin Bread Stuffing
(makes enough stuffing for an 10 lb turkey; or a 5 lb pork roast)
- 8 slices Sun-Maid raisin bread
- 1/4 cup finely chopped onions
- 1/2 cup chopped celery
- 1/3 cup butter
- 1/8 teaspoon pepper
- 1/2 teaspoon salt
- 1/4 to 1/2 teaspoon poultry seasoning
- +/- 1 1/2 cups of vegetable or chicken broth
1. Cube the raisin bread.
2. In a large saute pan over medium heat, sauté onion and celery in butter until softened. Add poultry seasoning, salt and pepper. Add raisin bread and mix until combined.
3. Stir in broth until well moistened; you’ll need to use discretion on the amount of broth. Add enough broth until well moistened. Remove from heat.
4. Use the stuffing to fill a turkey, or roast, or bake in a greased, covered casserole dish at 325′ for about 30 minutes. Take the cover off in the last 5 minutes to brown.
5. I used my stuffing in a simple pork roast. I trimmed the fat off the pork and carefully cut the roast to “unroll” the pork. I spread out the stuffing, and rolled the roast back together and securely tied it with kitchen twine. I seasoned it with my favorite wet rub, and seared the roast before roasting it in the oven at 375′ for 40 minutes, until done.