Review of last recipe (photo above) - Great potatoes, and so easy to make.  The recipe sounded familiar, so I looked back and saw I blogged a Rosemary Roasted Potato recipe back on May 4, and after reading my review, actually do remember them.  Will be tossing out this recipe as the addition of the rosemary and the additional garlic really did make that recipe more superior to this one.

TODAY'S RECIPE - GERMAN APPLE STUFFING
Although next week is Thanksgiving, no matter how tasty this turns out to be (and it does sound yummy), I have my tried and true cornbread, sausage, fruit and nut stuffing that I make each year.  Maybe I'll have to make two kinds of stuffing (actually, isn't it called "dressing" if they are not stuffed into the bird?)...

Serves 8

1 loaf (1 lb.) day old white bread; cut into 1/2" cubes
1/3 cup butter
1 medium onion, chopped (1/2 cup)
1/2 cup chopped celery
1/4 cup chopped celery leaves
2 tbsp chopped parsley
1/4 tsp salt
1/8 tsp pepper
2 cups milk
2 eggs, lightly beaten
2 medium Red Delicious apples; pared, cored and chopped (3 cups)
1/4 cup raisins

Preheat oven to 375 degrees.  Grease 6-cup baking dish.

Bake bread cubes in preheated oven until dry and lightly toasted; about 5 minutes.  Transfer to large bowl.  Lower oven temperature to 350 degrees.

Melt butter in saucepan.  Stir in onion, celery, celery leaves, parsley, salt and pepper.  Cook 3 minutes.  Pour over bread.  Add milk and eggs; stir to moisten.  Gently stir in apples and raisins.  Spoon into prepared baking dish; cover. 

Bake for 1 hour.