1/3 cup butter
3 medium onions, chopped
3 celery stalks, chopped
12 cups dry bread cubes
2 large tart apples, cored, peeled and chopped
1 1/2 cups chopped walnuts
1/2 cup chopped fresh parsley
1/4 cup each: finely chopped fresh sage, rosemary and thyme
3/4 to 1 1/2 cups chicken stock
Salt and pepper
In a non-stick skillet over medium heat, melt butter. Add onion and celery; cook 5 minutes or until soft.
In large bowl, mix together bread cubes, onion mixture, apples, walnuts and herbs. Pour in enough chicken stock to just moisten bread. Season with salt and pepper. Loosely fill turkey cavity.
Makes enough to stuff 12 to 15 lb turkey.
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