1 bag Brownberry Stuffing - sage and onion is best
2 cups water
4 tablespoons butter
1 chopped onion
1 cup chopped celery
1 cup raisins and/or craisins, apricots etc.
1 cup chopped apple
1 cup chopped walnuts or other nuts or pinenuts
Directions
Mix the bread cubes and water and melted butter together. Add the onion, celery, dried fruit, apple and nuts of your choice. The recipe on the bag says to saute the onion and celery but I never do that. You can cut everything up the night before and add it to the hot bread mixture right before stuffing the turkey. I fill the turkey and whatever is left over goes into a casserole dish. It needs to cook about an hour and be sure to baste it with some of the turkey juices as the turkey cooks or it won't have the same great flavor as the stuffing cooked in the turkey. It doesn't need much - maybe 1/2 cup - to keep it moist as well. You can add any of the other suggestions on the bag, and then it will be your stuffing and not mine. I don't like sausage and green peppers and corn and ham in my stuffing. Leeks and mushrooms would work. Chesnuts - I don't know. I never have the giblets to put into the stuffing because they are busy working to make stock while the turkey is cooking in the oven.
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