8 oz. whole wheat raisin bread (about 8 slices)

Lightly toast and cut in 1/4 inch squares (2 1/2 cups).

1 tbsp. butter
1 tbsp. vegetable oil
8 med. size shallots, chopped fine (1/2 c.)
2 med. size Granny Smith apples, cored & chopped fine (1 2/3 c.)
1/4 c. orange juice
1/4 c. chicken broth
1 1/2 tbsp. coarse grain Dijon mustard
1/2 tsp. dried sage, crumbled
1/2 tsp. thyme leaves, crumbled
1/2 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. pepper

Put bread in a large bowl. Heat butter and oil in a large skillet over medium heat until butter melts. Add shallots, cook 3 minutes, then stir in apples and cook 5 minutes or until apples are crisp-tender. Remove from heat; stir in remaining ingredients. Pour over bread; toss until blended and evenly moistened. Makes 3 cups.

TIPS:

Toast bread in toaster or broil. Can be done several days ahead and kept fresh in a sealed container.

Stuffing can be prepared a day to two in advance. Cover and refrigerate until ready to use.