You can serve this hearty, fruit-studded dressing with roasted or grilled pork, poultry or ham. The recipe comes from the historic Story Inn, in Nashville, Indiana.




  • In a large skillet, melt butter. Cook onion and celery until very soft and tender but not brown. Add apples and pears. Cook for 2 to 4 minutes more, until apples are tender. Remove from heat. Stir in drained mushrooms.

  • In an extra-large mixing bowl, toss together the bread cubes and onion mixture. Let stand for 10 minutes to cool.

  • In a small mixing bowl, combine eggs, broth, brown sugar, salt, thyme, sage, white pepper, mace and marjoram. Drizzle broth mixture over bread mixture, tossing lightly to combine. If needed, add broth, 2 tablespoons at a time, to moisten mixture. Place stuffing in a 13x9x2-inch baking dish or a 3-quart casserole.

  • Bake, covered, in a 375° oven for 20 minutes. Uncover; bake about 20 to 30 minutes more or until top is golden brown and an instant-read thermometer inserted in the center of the stuffing registers 165°F.


*To make dry bread cubes: Cut fresh sliced bread into 1-inch cubes. (Eighteen to 20 slices yields 12 cups bread cubes.) Spread the bread cubes in two 15 1/2x10 1/2x1-inch baking pans. Bake in 300°F. oven for 15 to 20 minutes or until cubes are dry, turning twice. Cool. (Cubes will continue to dry and crisp as they cool.) Store in an airtight container at room temperature for up to 1 week.

Nutrition Facts

345 calories; 17 g total fat; 111 mg cholesterol; 740 mg sodium. 41 g carbohydrates; 8 g protein;