Apple and Raisin Stuffing-for turkey, goose, or crown roast of fresh pork
Combine 1 cup diced onions and their juice with 7 cups soft bread crumbs, 3 cups peeled, cored, and cubed apples, 1 cup parboiled seedless raisins, drained and dried, ½ cup finely minced parsley leaves, 1- ½ teaspoons salt, ½ teaspoon each of powdered mace, sage, nutmeg, and cloves, 1 garlic clove, finely minced, and ¾ cup melted butter. Blend thoroughly.
©Al (Alex-Alexander) D. Girvan 1995. All rights reserved
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