If you’re a regular reader of BeetleEyes I’m sure that you’ve noticed that we really like our bread.  However this leads to a small problem.  What to do with all the bread heels?

Some of the heels go into bread pudding.   We also make raisin bread stuffing.  To be honest, you can use any sort of bread in this stuffing recipe.  But the apples and the raisins really go well together and give the stuffing a slightly sweet flavor.

 Raisin Bread Stuffing

1 Cup hot water
2 Chicken bouillon cubes
1/4 Cup diced onion
1/2 tsp celery seed
1 tsp poultry seasoning
dash ground pepper
1 Apple -cored, chopped, unpeeled
2 Tablespoons butter – melted
3 Cups torn/crumbled raisin bread (or enough to soak up the liquid)

Dissolve the bouillon cubes in the hot water.  Add the rest of the spices.  Combine the water mixture with the rest of the ingredients in a big bowl.  Stir until all the liquid has been dissolved into the bread.

Spray a bread pan or square cooking pan with nonstick cooking spray.   Put the stuffing in the pan and cover with tin foil.  Bake at 350 degrees for forty minutes.

Here’s a photo of the stuffing.  The stuffing is on the right and boozy pork roast is on the left.