Oh I'm sooooo excited, I just received a call from Stacy at Gooseberry Patch and they have decided to include my Thanksgiving recipe in their new cookbook, Harvest Kitchen" due out in July! She specifically called to ask about the George Washington seasoning, even 'tho it can only be found at Amazon.com, they will include it instead of omitting the ingredient. She said, "that's what makes it so original". Yipeeee!!!!

I do not get paid for the inclusion of the recipe in the book, rather they send me a free cookbook, not bad! She remembers me from the last time (Chicken & Rice Casserole).

Here it is...you know it's my family's favorite!

Love, G

SAUSAGE, APPLE AND PECAN STUFFING

1 lb. Jimmy Dean Pork mild sausage
3 cups chopped onions
2 cups chopped celery, including leaves
2 sticks (1 cup) butter
1 (14 oz.) bag plus 1 small bag Pepperidge Farm herb seasoned stuffing
3 red apples, washed, cored, and chopped
1 cup golden raisins
1/2 cup chopped almonds or pecans or walnuts
2 packets G Washington's Seasonings
1 tsp. cinnamon
3 cups homemade turkey stock (recipe follows), divided use
salt and pepper to taste

Cook sausage in skillet till browned. Drain and set aside.

Saute onions and celery in butter till onions begin to golden.

In a large mixing bowl, add all the dry stuffing, the onions and celery, sausage, chopped apple, raisins, nuts, seasoning packets, and cinnamon; begin blending, with your hands, add 1 cup of broth at a time till you get to the desired stuffing consistency. Taste and adjust seasoning by adding salt and pepper to taste.

Put the stuffing in a casserole with foil over (refrigerate until ready to bake). Remove from refrigerator, let stand 15 minutes and then bake the last 45 minutes with the turkey or until heated through.

TO MAKE THE TURKEY STOCK:
I make turkey stock by putting the bagged contents that come inside the turkey in a pressure cooker, top with water, 1/2 and onion studded with 6 whole cloves, 2 garlic cloves, a sprig of parsley, 1 celery stalk cut in half, 1 bay leaf, salt and pepper. I pressure cook for about 45 minutes. I take out the turkey neck and pick off all the tender meat and place in a bowl. I then strain the broth. Discard everything else and use the stock and turkey meat to add to the stuffing.