Now if you have a problem matching up that sovereignty of God with human responsibility, admit that you don't know everything and the problem is solved. Because I also know that the gospel extends to the end of the earth and Jesus was the one who said, 'Come unto Me, all ye that labor and are heavy laden and I'll give you rest.' We understand the gospel invitation. We understand the call. We understand the tears of Jesus over those who wouldn't come. We understand the responsibility of the sinner who rejects the gospel and perishes and he is being punished for his own choice. We understand that. How that harmonizes with this doctrine, I do not understand. I may never understand it even in eternity because I will never be God. But I will let God be God and I will not redefine God on my terms… I also understand at the same time that God holds every sinner responsible for their own rejection and gives them the opportunity to receive Him. And it makes perfect sense to Him though it's apparently paradoxical to me. But I will not err on the severe side of diminishing the sovereignty of God by eliminating this glorious truth.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	New England	November 19	1	servings

INGREDIENTS

14	oz	White bread; cut into 3/4-inch
		; cubes (about 12
		; cups)
1	lb	Sweet Italian sausages; casings removed
1/4	c	Butter; (1/2 stick)
6	c	Sliced leeks; (white and pale
		; green parts only;
		; about 3 large
		; leeks)
1	lb	Tart green apples; peeled, cored,
		; chopped
2	c	Chopped celery with leaves
4	ts	Poultry seasoning
1	c	Dried cranberries; (about 4 ounces)
4	ts	Chopped fresh rosemary
2/3	c	Chopped fresh parsley
3		Eggs; beaten to blend
1 1/3	c	Canned low-salt chicken broth; (about)

INSTRUCTIONS

Preheat oven to 350F. Divide bread cubes between 2 large baking sheets.
Bake until slightly dry, about 15 minutes. Cool completely.
Saute sausages in heavy large skillet over medium-high heat until cooked
through, crumbling coarsely with back of spoon, about 10 minutes. Using
slotted spoon, transfer sausage to large bowl. Pour off any drippings from
skillet. Melt butter in same skillet over medium-high heat. Add leeks,
apples, celery and poultry seasoning to skillet; saute until leeks soften,
about 8 minutes. Mix in dried cranberries and rosemary. Add mixture to
sausage, then mix in bread and parsley. Season stuffing to taste with salt
and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs
into stuffing.
To bake stuffing in turkey: Fill main turkey cavity with stuffing. Mix
enough chicken broth into remaining stuffing to moisten (about 3/4 to 1 cup
chicken broth, depending on amount of remaining stuffing). Spoon remaining
stuffing into buttered baking dish. Cover with buttered aluminum foil. Bake
stuffing in dish alongside turkey until heated through, about 45 minutes.
Uncover stuffing and bake until top is golden brown, about 15 minutes.
To bake all stuffing in pan: Preheat oven to 350F. Butter 15x10x2-inch
baking dish. Mix 1 1/3 cups broth into stuffing. Transfer to prepared dish.
Cover with buttered foil and bake until heated through, about 45 minutes.
Uncover and bake until top is golden brown, about 15 minutes.
14    Servings (About 18 cups).
Bon Appetit November 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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