Stuffing (enough for approximately 15 lb. turkey)

I cook my stuffing in a casserole dish instead of inside the bird. The recipe is the same no matter which way you do it. If you cook the stuffing inside the bird do not put herbs inside the cavity (salt and pepper only). Stuffing must be completely cold when you put it inside the bird. Cooking time may increase to 15-20 minutes per pound with stuffing inside.

14 – 16 oz. package dried bread cubes

3 small or 2 medium onions, chopped

3 – 4 large ribs of celery, chopped

approximately 8 ozs. bulk breakfast-style sausage

2 medium tart green apples, peeled (optional) and chopped

¼ lb. butter

turkey broth

herbs (fresh or dried) to taste; parsley, marjoram, sage and thyme)

Saute celery and onions with butter and sausage until sausage is brown and crumbly and onions are translucent. In large mixing bowl combine bread cubes and herbs. Pour onion/celery/sausage mixture over bread cubes and mix well. Add chopped apples. Add broth until bread cubes are moist, but not saturated. Bake in a large casserole dish at approximately 325F degrees until apples are tender