California Walnut and Apple Herb Stuffing

California Walnut and Apple Herb Stuffing

1/3 cup butter
3 medium onions, chopped
3 celery stalks, chopped
12 cups cubed bread
2 tart apples, peeled, cored and chopped
1 1/2 cups California Walnut pieces
1/2 cup fresh parsley, chopped
1/2 cup fresh sage
1/2 cup fresh rosemary
1/2 cup fresh thyme
3/4 to 1 1/2 cups chicken stock
Salt and pepper, to taste

In non-stick skillet over medium heat, melt butter. Add onions and celery; cook 5 minutes or until soft.

In large bowl, mix bread, onion mixture, apples and walnuts. Add parsley, sage rosemary and thyme. Mix in enough chicken stock to moisten bread. Season with salt and pepper. Loosely fill turkey cavity.

Makes enough to stuff 12 to15 pound turkey.

Bread Stuffing with Seasoned Ground Turkey

Bread Stuffing with Seasoned Ground Turkey

1 pound ground turkey
1 medium onion, peeled and cut into 1/4-inch dice
1 clove garlic, minced
1/4 cup butter
1 teaspoon crushed dried rosemary
1 teaspoon ground marjoram
1 cup chicken broth
6 cups soft bread cubes
1/2 cup chopped water chestnuts, drained
1 teaspoon salt
1/2 teaspoon ground black pepper

Brown ground turkey in a skillet until done; drain and set aside.

In another skillet, sauté onion and garlic in butter until tender. Stir in rosemary and marjoram; continue cooking for 2 minutes. Stir in chicken broth and bring the mixture to a simmer.

In a large bowl, combine bread cubes, chestnuts and the cooked ground turkey; toss until well-mixed. Pour the onion mixture on top, tossing to mix evenly. Season with salt and pepper.

Use as a stuffing for poultry or spoon into a greased baking dish.

Bake at 350°F until the top has formed a crust and the stuffing is heated through, about 25 to 30 minutes. Serve hot.

Makes 6 servings.