Bread and Apple Dressing

Preparation info

  • Difficulty


  • Yield:

    12 or More


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

In the South, the terms stuffing and dressing are synonymous. If the ingredients are baked alone to be served as a side dish, with roast poultry, for example, it is most often referred to as a dressing.


  • 8 cups coarsely blended or crumbled fresh bread crumbs
  • 2 cups dark raisins
  • 4 cups peeled, cored, seeded, and cubed apples
  • cup finely chopped parsley
  • ½ teaspoon finely minced garlic
  • 1 teaspoon ground mace
  • 1 teaspoon dried ground or rubbed sage
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon ground cloves
  • ¼ pound butter, melted
  • Salt to taste, if desired
  • Freshly ground pepper to taste


  • Preheat the oven to 350 degrees.
  • In a mixing bowl combine the bread crumbs, raisins, apples, parsley, garlic, mace, sage, nutmeg, cloves, butter, salt, and pepper. Blend well.
  • Butter the inside of a baking dish measuring about 13 × 9 × 2 inches. Pour the dressing into the dish and smooth over the top. Place in the oven and bake 1 hour.