| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | English | Turkey | 12 | Servings |
INGREDIENTS
| 1/2-inch cube 6 cups | ||
| 1 | Onion, chopped | |
| 2 | Celery stalks, chopped | |
| 1/2 | c | Butter or margarine |
| 5 | Peeled apples, chopped or english | |
| walnuts | ||
| 1 | c | Raisins |
| 1/2 | t | Salt |
| 1/2 | t | Ground ginger |
| 1/2 | t | Ground cinnamon |
| 1/2 | t | Dried sage, crushed |
| 1/2 | c | Apple cider, or apple juice |
| 1/4 | c | Chicken broth, to 1/2 cup |
| 1 | Turkey, 8 to 12 pounds | |
| Cooking oil |
INSTRUCTIONS
Recipe by: Midwest Living, December 1994 Preheat oven to 325 degrees. Spread the bread cubes in a 15 x 10 x 2-inch baking pan. Bake for 10 to 15 minutes, or until dried, stirring twice. Or let stand, loosely covered, at room temperature for 8 to 12 hours. In a large saucepan, cook the onion and celery in the butter for about 5 minutes, or until tender. Remove from the heat. Stir in the apples, walnuts, raisins, salt, ginger, cinnamon and sage. Place the dry bread cubes in a very large bowl. Add the fruit mixture. Drizzle with the apple cider and enough broth to moisten, tossing lightly. Use less broth for stuffing inside the bird and more if the stuffing is to be baked in a casserole. <continued> Posted to MC-Recipe Digest V1 #813 by Nancy Berry <nlberry@prodigy.net> on Sep 28, 1997
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