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Yield: 11 Cups
| 1 | lb | Bread, light rye; day-old |
| ½ | lb | Bread, dark rye; day-old |
| 1½ | cups | Onion; chopped |
| 2 | lg | Apples, cooking; peeled & |
| 1 | cups | Celery; chopped |
| 4 | cl | Garlic; minced |
| ½ | cups | Butter/margarine |
| ¾ | cups | Nuts, salted mixed; chopped |
| 2 | tablespoon | Parsley |
| 2 | teaspoon | ;salt |
| 2 | teaspoon | Thyme |
| 1½ | teaspoon | Sage, rubbed |
| ¾ | teaspoon | Rosemary, dried; crushed |
| ½ | teaspoon | Pepper |
| ¼ | teaspoon | Nutmeg |
| 3 | cups | Broth, chicken |
| ½ | cups | Broth, chicken |
| 1 | | Turkey, 12-14 lbs. |
| 2 | tablespoon | Oil |
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Toss bread cubes in a large bowl. In a skillet, saute onion, apples, celery and garlic in butter until apples and vegetables are tender; add to bread. Add nuts, seasonings and enough broth to moisten. Just before baking, stuff the turkey. Skewer openings; tie drumsticks together. Place on a rack in a roasting pan. Brush with some of the oil. Cover lightly with a tent of foil. Bake at 325 degrees for 4½ to 5 hours or until a meat themometer reads 185 degrees, brushing with oil occasionally. Remove all stuffing.
Yeild 10-12 average servings (11 cups stuffing)
Note: Additional stuffing may be baked separately in a greased 2 quart casserole. Cover and bake at 325 degrees for 1 hour; uncovever and bake for 10 minutes.
Your Turkey W/rye Dressing is ready. Bon appetit!
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