| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
English |
Turkey |
12 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Dark rye bread; -cut into 1/2-inch cube, 6 cups |
| 1 |
lg |
Onion; chopped |
| 2 |
|
Celery stalks; chopped |
| 1/2 |
c |
Butter or margarine |
| 5 |
md |
Peeled apples; chopped |
| 3/4 |
c |
Black walnuts; -or english walnuts |
| 1 |
c |
Raisins |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ground ginger |
| 1/2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
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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