9 slices stale whole-wheat bread
3 large tart apples, peeled and coarsely chopped
3/4 cup dark or golden raisins
1 cup finely chopped celery (include leaves)
1/2 cup finely chopped onion
1 teaspoon poultry seasoning
1/4 teaspoon ground white pepper
1/2 cup chopped walnuts or pecans (optional)
2 egg whites, lightly beaten (optional)
1/2 cup chicken broth
Tear 6 of the 9 slices of bread into small pieces. Place the pieces in a food processor or blender, and process into coarse crumbs. Measure the crumbs. There should be 3 cups. (Use more bread if necessary.)
Cut the remaining 3 slices of bread into 1/2-inch cubes. Measure the cubes. There should be 3 cups. (Adjust the amount if necessary.)
Place the breadcrumbs and cubes into a large bowl and add all of the remaining ingredients, except for the chicken broth. Toss to mix well. Slowly add the broth as you continue tossing, adding a little more than the specified amount if the mixture seems too dry.
Coat a 2-quart casserole dish with nonstick cooking spray. Loosely spoon the stuffing into the dish. Bake covered at 325F for about an hour or until heated through and the apples and vegetable are tender.