Bread filling with apples and raisins (side dish)

Ingredients:

• 110 g butter
• 2 chopped red onions
• 3 chopped celery stalks
• 4 chopped apples
• 1 sprig of thyme
• 1 teaspoon of anise
• 1 cup golden raisins
• 4-6 cups chicken broth
• 1 tbsp. grain mustard

Preparation:

1. In a large, deep frying pan, sauté 2 chopped red onions, 2 cloves of garlic, and 3 chopped celery stalks in 110g of butter for 1 minute. Season with salt and pepper.
2. Add 4 diced peeled apples, 1 finely chopped thyme, 1 teaspoon anise and 1 cup golden raisins; cook for 5 minutes.
3. Pour in 4-6 cups of chicken broth. Cook over low heat until step 5.
4. In a large bowl, combine 3 eggs, 1 tablespoon grainy mustard, and 3 tablespoons each chopped parsley and tarragon.
5. In a bowl, combine 8 cups each toasted pumpernickel cubes and sourdough bread with the hot apple mixture.
6. Gently stir the filling, then transfer to a greased 22x32cm baking dish. Top with pieces of butter or drizzle with the turkey fat, cover with foil, and bake for 30 minutes at 175°C.
7. Then remove the foil and bake until golden brown for another 20 minutes.