Ingredients
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2 cups sliced celery
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1/2 cup butter
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1 3/4 cups hot water
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1 tablespoon instant chicken bouillon
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3 cups coarsley chopped apples
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1 cup toast slivered almonds
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1 tablespoon chopped parsley
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2 teaspoons poultry seasoning
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1/3 teaspoon rubbed sage
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1 1/2 cups chopped onions
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12 cups dry bread, cubes (about 16 slices of bread)
Instructions
- In large skillet, cook celery and onions in margarine until tender.
- Add water and bouillon; cook until bouillon dissolves.
- In large bowl, combine remaining ingredients.
- Add bouillon mixture.
- Mix well.
- Loosely stuff turkey just before roasting (or not, if you don't like your turkey stuffed) Place remaining stuffing in greased baking dish.
- Bake at 350 degrees for 30 minutes or until hot.