Apple/Raisin Dressing Updated

I published the original recipe last year but felt I needed to update it now that I have found my secret ingredient that makes the dressing even better, occurring to my family. My mother made the best dressing and I had her recipe but could never get it just right until this year. Her  recipe just says to use bread crumbs but I could never get the recipe to taste like hers. I am sure I am not the only one who believed that my mother would always be around to make their wonderful dishes on Thanksgiving and never noticed the little things that made them so special. It has taken me over ten years to find the right combination – so take a lesson and look at brand names and if you are writing down a family recipe include brand names in the recipe.

Apple/raisin dressing

This is the recipe for my mother’s apple/raisin dressing with my additions.

1 package Pepperidge Farm stuffing Herb seasoned

1  well beaten egg

3 cup chopped, peeled and cored apples

1 cup raisins

1 cup chopped onion

2 cups warm water

3/4 cup melted butter

1/4 cup white sugar

Combine all and mix well. I mixed the egg, water, and butter together before adding it to the bread mixture, My one son isn’t fond of raisin so only half the casserole gets raisins added. Place in casserole dish and bake covered at 350 degrees for 1 hour.  (325 degree for glass dish).