Cranberry Apple Raisin Stuffing recipe

12 servings

1 (1 pound) loaf Italian bread, cut into 1 inch cubes

1 (16 ounce) can whole cranberry sauce

3 Granny Smith apples, cored and sliced

1 cup golden raisins

1 tablespoon grated lemon zest

2 teaspoons grated orange zest

1 1/2 teaspoons salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 eggs

1/2 cup apple cider

1/2 cup melted butter

Preheat oven to 350 degrees F (175 degrees C).

Grease a large casserole dish.

In a large bowl, mix the bread cubes, cranberry sauce, apples, raisins, lemon zest, and orange zest.

Season with salt, cinnamon, and nutmeg.

In a separate bowl, beat together the eggs, cider, and butter.

Toss the egg mixture with the bread mixture until evenly moist.

Transfer to the prepared casserole dish.

Bake 1 hour in the preheated oven, or until lightly browned.