STREAMING NOW: Jamie's Super Food

Syd's Very Own Raisin Dressing

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“When I was growing up my mom used to make a very moist stuffing for the winter holidays, & I really never liked it very much, as it was way, way too moist. So, in time, I came up with my own much dryer dressing, & although one can stuff a bird with it, I don't. The 'stuffing' can be made more moist by adding a little apple juice to it, OR you can actually stuff the darn bird & it'll naturally be more moist! Originally I used a great-tasting cracked wheat bread for the cubes, but I've changed to Oroweat Master's Best Winter Wheat Premium Bread. I usually double the recipe, 'cause I like the left-over dressing! Preparation time does NOT include the time needed to dry the bread cubes.”

Ingredients Nutrition


  1. Preheat oven to 325 degrees F & either butter a 2 1/2 quart casserole, or lightly butter one side of a piece of heavy duty aluminum foil large enough to fold in & seal the prepared dressing.
  2. Cut frozen bread slices into small cubes, to make at least 4 cups of cubes.
  3. Put bread cubes in large bowl & set aside.
  4. In large frying pan, using 1 tablespoon of butter, saute onion until transparent.
  5. Add rest of butter & let it melt. Remove from heat.
  6. Add raisins, celery, thyme, marjoram, parsley, almonds & chopped apples to frying pan & blend with onion mixture.
  7. Add mixture from frying pan to bread cubes, & mix well.
  8. Either place prepared dressing in casserole & cover, OR place onto sheet of foil & seal.
  9. Bake 40-50 minutes [or 30 minutes at 350 degrees F, if baking along with another dish that needs that temperature setting].

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a