24 oz. loaf of white bread
2 tsp. each of ground sage and dried leaf thyme
1 tsp. salt
1/2 tsp. dried marjoram
1/2 tsp. freshly ground black pepper
1/4 cup butter
2 onions, finely chopped
1 tart apple, peeled and finely chopped
1 pear, peeled and coarsely chopped
4 whole green onions, thinly sliced
3 celery stalks, including leaves, chopped
1/3 cup golden raisins

Makes 10 Cups

Recipe from Chatelaine Cook Book
 

Preheat oven to 350 degrees.  Remove the crusts from the bread.  Slice the bread into 1/3" cubes.  Spread the cubes out on baking sheets.  Place the bread cubes in the preheated oven.  Stir often until lightly browned, about 10 min. (This makes about 7 cups bread cubes.)  Toss the cubes in a large bowl along with the seasonings.

Melt the butter in a large frying pan.  Add the onions and sauté until soft, about 5 min.  Then, pour the onions over the bread cubes and seasonings, stirring until mixed.  Stir in the fruit, green onions, celery and raisins.  Toss until well mixed.   The stuffing can be prepared the day before roasting the bird, but keep the stuffing covered and refrigerated.  Don not stuff the turkey until ready to roast.

If you have extra stuffing, place it in a large casserole dish or wrap it in foil.  Stir 1/4 cup water into the stuffing in the casserole for added moisture, then cover tightly.  (Water isn't needed if the stuffing is wrapped in foil.)  Place the stuffing in the oven during the last hour of roasting.  Stir the stuffing in the casserole dish once during cooking.