|2 cups||Fresh bread crumbs|
|⅔ cup||Chopped celery|
|½ cup||Chopped onions|
|1½ cup||Chopped, peeled apples (about 2)|
|¼ cup||Golden raisins|
|½ teaspoon||Baking powder|
|1 teaspoon||Dried rosemary|
|2 tablespoons||Dry Madeira or|
|Salt and freshly ground pepper to taste|
Preheat the oven to 225 F Spread the crumbs on a baking sheet and dry and toast them in the oven 5 to 10 minutes. Melt the butter in the water in a large skillet. Add the celery and onions, and sauté until the onions have absorbed the butter and are limp. Don't brown them. Add the apples, raisins, bread crumbs, baking powder, rosemary, and the Madeira or brandy.
Season with salt/pepper to taste and toss well with a fork. If the stuffing seems overly dry, add an egg or a little chicken stock. Stuff a crown roast of pork or a turkey per your pork/turkey baking times/temps or place in a casserole dish and bake uncovered at 325 F until browned, about 25 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini