"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Stuffing for Turkey Recipe

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This recipe for Stuffing for Turkey, by , is from The Gastronomically Great Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy Mitchell



4 stalks of Celery (chopped)
Small-medium onion (chopped)
1-2 cans of chicken broth
salt & pepper
1-2 bags of crush stuffing (8 cups-for a small turkey)
1-2 apples (chopped)
mushrooms (1/4-1/2 lbs.)
butter - one stick

chopped and saute in about 1/4 cup of butter:
1 onion
about 4 stalks of celery

In large bowl put the stuffing, 1/2 cup of melted butter and saute vegetables. Mix all together. Add chicken broth until the mixture is moisten. Be sure not to add to much to make it too moist. Then add salt & pepper to taste, apples and raisins. Remember the apples will also add some moisture but you really want to be sure that your dressing is not to dry.

Wash the cavity of the turkey, dry and rub salt & pepper inside. Do the same with the back end. Pack the cavity firmly with the stuffing and close up. Put remaining stuffing in the back end and put the heart in with the stuffing.




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