Ingredients
* 2 cups chopped celery
* 1-3/4 cups chopped onion
* 3/4 teaspoon dried sage, crushed
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 1/4 teaspoon dried thyme, crushed
* 3 tablespoons butter or margarine
* 2 cups chopped apples
* 4 cloves garlic, minced
* 16 ounces day-old sourdough bread, cut into 3/4-inch pieces (about 9 1/2 cups)
* 3/4 cup raisins
* 3/4 cup walnuts or pecans, toasted and coarsely chopped
* 1/4 cup snipped fresh Italian flat-leaf parsley
* 1-3/4 to 2 cups chicken broth
Directions :
1. In a large skillet, cook and stir celery, onion, sage, salt, pepper, and thyme in hot butter for 8 to 10 minutes or until vegetables are tender.
2. Stir in chopped apples and garlic; cook and stir for 2 to 3 minutes or until the apples begin to soften.
3. Place bread in a large bowl. Add celery mixture, raisins, walnuts, and parsley. Drizzle with enough of the chicken broth (about 1-3/4 cups) to moisten, tossing gently.
4. Use to stuff a 14-pound turkey. (Or place stuffing in a greased 3-quart rectangular baking dish. If you want a moist stuffing, drizzle with the remaining chicken broth. Cover with foil. Bake in a 325 degree oven
for 30 minutes. Remove foil and bake about 15 minutes more or until tops of bread cubes are brown.) Makes 12 to 14 servings
