Wishing all customers a very happy Thanksgiving 2018. Make it even more memorable by using this delicious turkey stuffing recipe in conjunction with your awesome Thanksgiving bonuses from Desert Nights
- Between 10 and 12 cups of day old french loaf. Cut into about 1cm x 1cm cubes
- 1 cup walnuts
- 2 cups chopped onion
- 2 cups chopped celery
- 6 Tbsp butter
- 1 green apple, peeled, cored, chopped
- 3/4 cup of currants or raisins.
- 5-10 green martini olives. Pitted & stuffed with pimento
- 2/3 cups turkey or chicken stock
- 1/4 cup chopped fresh parsley
- 1 teaspoon poultry seasoning / ground sage (to taste)
- Salt and pepper
- Toast the walnuts by heating them in a frying pan on medium high heat for a few minutes, stirring until they are slightly browned (not burned) OR put them in the microwave on high until you can smell the aroma of them toasting, about a minute or two.
- Chop walnuts once cooled.
- Toast the cubed bread by heating a large sauté pan on medium heat. Melt 3 Tbsp butter in the pan, add the bread cubes, and stir to coat the bread pieces with the melted butter. Then let them toast; only turn them when they have become a little browned on a side.
- In a large pot, sauté chopped onions and celery on medium high heat with the remaining 3 Tbsp butter until cooked through, about 5-10 minutes.
- 5 Add bread, cooked and chopped walnuts, chopped green apple, currants, raisins, olives, parsley, 1 cup of the stock (enough to keep the stuffing moist while you are cooking it) andt the seasoning.
- Put lid on pot and cook on a low heat for an hour or until the apples are cooked through. Check every 15 or 20 minutes or so and add water or stock as needed while cooking to keep the stuffing moist and keep it from sticking to the bottom of the pan.
- Add a cup or two more of stock to ensure that the stuffing is softened, it should not be crispy or crunchy.
- Stuff the turkey and cook it as you normally would.
Source: Simply Recipes