Recipe for Stuffing for Barb...

Here is the recipe Barb...sorry I forgot to post with the original message. Enjoy!New England Pride Turkey Stuffing

This is a typical New England stuffing using the last of the harvest's best
before the cold, hard winter would set in. It is reminiscent of times past
and equally delicious as well as memorable. It will become your favorite. I used shortcuts whenever possible without sacrificing flavor.

1 lb. Tennessee Pride or Jimmy Dean mild sausage
2 c. chopped onions
1 c. chopped celery, incl. leaves
1 bag 14 oz. Pepperidge Farm herb seasoned stuffing
2 boxes Pepperidge Farm Apple & Raisin stuffing (discontinued)**
2 c. chicken broth
1 stick butter
1/2 c. golden raisins
1 red apple, washed, cored and chopped
1/2 c. chopped almonds or pecans or walnuts
salt and pepper to taste
2 packets GWashington's Seasonings
Cook sausage in skillet til browned. Drain and set aside. Meanwhile,
prepare the Apple raisin stuffing by following directions on the box.

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

In a large mixing bowl, add all the dry stuffing, the apple raisin stuffing,
the onions and celery, sausage, chopped apple, raisins and nuts and begin
blending, with your clean hands, add 1 c. of broth at a time til you get to
the mushy stuffing stage.

Taste and adjust seasoning by adding salt and pepper to taste.

Stuff the turkey both ends and truss. You should have enough left over to
put in a casserole with foil over and bake the last 45 minutes of the
turkey.

**If you can't get the box anymore, you do this:
2 apples, washed, cored and shopped
1/2 c. golden raisins
1/2 c. sliced almonds or chopped pecans
1 t. cinnamon
1 stick melted butter
1 c. chicken broth
14 oz. bag of Pepperidge Farm Herb Stuffing