Recipe: Bruce's Stuffing

Bruce's Stuffing
rec.food.cooking/Risa Bernstein (2001)

This is my husband's recipe - it's the absolute best I've ever hard anywhere. The secret - Ritz Crackers!

9 cups for 12 pound turkey

NOTE: We do NOT stuff the bird with this stuffing. You can choose to do so but I think it tastes much better cooking outside the turkey and also there is not health risk involved.

4 1/2 cups Pepperidge Farm Stuffing
4 1/2 cups crushed Ritz crackers
3/4 cup minced onion
1 cup butter/margarine
2 tsp. Salt
1 tsp pepper
1 egg (optional)
1 1/5 cups finely chopped celery
1 cup finely chopped onions
2 cups apples (small dice) or 1 cup raisins (or both)
1 1/2 cups chopped pecans (lightly toasted beforehand)

Saute onions/celery in large skillet in butter until tender. Add apples toward end to soften. In a bowl, combine stuffing, Ritz crackers, nuts, salt and pepper - toss to coat. Add a small amount of boiling water to moisten (should not be "wet"). Stir in sauteed vegetables and add egg if desired.

Place in either a large, flat baking dish (9 x 11) if you prefer a crispy stuffing, or in a large casserole if you prefer a moist stuffing. Dot with butter, sprinkle paprika on top, and bake approximately 35-45 minutes or until hot and browned on top.