- 1 cup walnut halves
- 1/2 cup butter or margarine
- 2 onions, chopped
- 1 cup chopped celery
- 1/3 cup minced parsley
- 2 teaspoons ground sage
- 2 teaspoons dried marjoram leaves
- 4 Granny Smith or Newtown Pippin apples, peeled, cored, and chopped
- 1/2 cup raisins
- 1 (7.5 ounce) package unseasoned stuffing mix
- 1 1/2 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Spread walnuts out in a 9- by 13-inch baking pan. Bake in a 350 degree F oven, stirring occasionally, until nuts are golden and toasted, about 15 minutes. Pour from pan and set aside.
- Meanwhile, in a 5- to 6-quart pan, melt butter over medium heat. Add onions, celery, parsley, sage, and marjoram. Stir often until onions and celery are slightly softened, about 10 minutes. Add apples and raisins; stir often until apples are slightly tender when pierced, 5 to 10 minutes more.
- Remove pan from heat. To onion-apple mixture add toasted walnuts, stuffing mix, broth, salt, and pepper. Mix well. Butter the 9- by 13-inch baking pan. Transfer dressing to pan and cover with foil.
- Bake dressing in a 350 degree F oven until heated through, about 30 minutes. Uncover pan and continue baking until top is golden and slightly crisp, about 15 minutes longer.