Name: Turkey Stuffing with Hazelnuts
Ingredients: 2 tb Vegetable Oil; 3 c Celery With Leaves; chopped; 2 c Onions; chopped; 1 lb Bulk Country Sausage; crumbled; 2 Tart Apples; cut in 1/2" pieces; 1 c Hazelnuts; Toasted, Skinned, chopped; 1 c Dried Pitted Cherries; 6 c Stale Bread Cubes; 1 ts Salt; 1 ts Dried Thyme Leaves; 1 ts Dried Sage Leaves; crumbled; Freshly Ground Black Pepper; to taste; 1 c Tawny Port; 1 c Chicken Broth

An infinite sin deserves an infinite punishment because it receives its aggravation from the dignity of the person against whom it is committed. So the sufferings of Christ, though finite in regard of His human nature, received an infinite value from the infiniteness of His person, equivalent to the debts of all that come to Him. Sin is finite in regard to this subject, infinite in regard to the great God against whom it is. The sufferings of Christ are infinite in regard of the subject and infinitely please the Governor of the world unto whom the offering is made.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains		Poultry, Holidays	16	Servings

INGREDIENTS

2	tb	Vegetable Oil
3	c	Celery With Leaves; chopped
2	c	Onions; chopped
1	lb	Bulk Country Sausage; crumbled
2		Tart Apples; cut in 1/2" pieces
1	c	Hazelnuts; Toasted, Skinned, chopped
1	c	Dried Pitted Cherries
6	c	Stale Bread Cubes
1	ts	Salt
1	ts	Dried Thyme Leaves
1	ts	Dried Sage Leaves; crumbled
		Freshly Ground Black Pepper; to taste
1	c	Tawny Port
1	c	Chicken Broth

INSTRUCTIONS

1. Heat the oil in a large skillet. Saute the celery and onions over low
heat until softened but not browned, 10 minutes. Transfer the vegetables to
a large mixing bowl.
2. Add sausage to the skillet and cook, breaking up any large chunks, until
it is cooked through and lightly browned, 10 minutes. Add sausage to the
vegetables in the bowl.
3. Stir the apples, hazelnuts and cherries into the sausage mixture. Add
the bread cubes and toss lightly. Sprinkle with the salt, thyme, sage and
pepper. Toss lightly again. Add the port and broth and toss until well
blended.
4. Use about 7 cups of stuffing for the cavity of an 18 to 20 pound turkey,
another 3 cups for the neck area. Any remaining stuffing can be put in an
oven proof casserole and baked for about 1 hour, loosely covered with foil.
Posted to Gail's Recipe Swap by M.S.
Recipe by: New Basics Cookbook
Posted to MC-Recipe Digest V1 #906 by Dianne Larson Ward
<dianne@olynet.com> on Nov 13, 1997

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