Ingredients
1 loaf bread (20 oz), cubed and toasted (on a cookie sheet in the oven)
2 TB butter
5 celery stalks
3 large carrots
1 onion
2 c. sliced mushrooms
3/4 c. chicken broth
1/2 tsp salt
1 tsp poultry seasoning
1/4 tsp pepper
1/2 tsp rosemary
1/8 tsp savory
1/4 c. raisins or currants
1 apple, chopped
Directions
Preheat oven to 350°.
Melt the butter in a large frying pan. Saute the carrots for a few minutes, then add the other veggies and the apple.
Once the veggies are tender, add the spices and broth. Heat through.
In a large bowl, toss the bread and currants together with the veggie mixture.
You want all the bread to be moist; if necessary, add extra broth.
Put in loaf pans or in a 13x9, covered with tinfoil, and bake for 30 minutes.