*  Exported from  MasterCook  *
 
                 Yankee Turkey Stuffing: New England Style
 
 Recipe By     : Dressed Birds? Stuffed Birds? Yankee Magazine November 1996
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Baldassari                       Chicken And Poultry
                 Posted To Mastercook Group       Mastercook
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   14      Cups          Bread (Firm) -- In Small Cubes
                         (White, Whole Wheat Or A Mixture)
    1      Cup           Water (Or Chicken Stock Or Milk) -- Plus A Bit
      1/2  Cup           Butter -- (1/2 To 3/4)
    1      Large         Onion (2 Cups) -- Diced
    3      Large         Celery Stalks (2 Cups) -- Diced
      1/4  Cup           Celery Leaves -- Minced
      1/3  Cup           Parsley -- Minced
    2      Teaspoons     Poultry Seasoning -- (Bells)
                         Salt And Pepper -- To Taste
    2      Large         Eggs -- Lightly Beaten
 
 For a 15 pound turkey.
 Put the bread cubes in a big bowl and pour on 1 cup liquid while tossing
 gently so it’s evenly distributed. Set aside.
 In a wide skillet melt the butter over medium heat. Add the onion and cook,
 stirring occasionally, until it is translucent and limp but not brown. Add
 the diced celery and cook 10 minutes more or until it is limp. Stir in the
 celery leaves, parsley and poultry seasoning then pour the mixture over the
 prepared bread. Season lightly with salt and pepper then toss gently
 (stirring compacts the stuffing) until all is thoroughly combined.
 Taste for season and texture. The uncooked stuffing should be a little
 drier than you want the finished product to be, but not much;add liquid if
 necessary. Stir in the eggs last, after you've done all the pre-roast
 tasting you plan to do.
 
 Variations:
 
 With Oysters:
 Use milk for at lest part of the liquid. Drain 1 to 1 1/2 pints oysters,
 chop coarsely, and add to the mixture when you add the vegetables.
 
 With Sausage and Apples:
 Prepare the bread as described above. Put 1 pound loose country sausage in
 a wide skillet, place over medium heat, and cook, breaking the meat into
 small lumps, until it is browned. Remove sausage with a slotted spoon and
 add to the bread bowl. Leave sausage fat in the skillet. Reduce butter to 5
 tablespoons, add it to the saussage fat, and proceed to cook onions, etc.,
 as described above. Reduce poultry seasoning to 1 1/2 teaspoons. Rinse (or
 peel if waxed), core and cut into small dice, 2 or 3 firm cooking apples
 such as Cortland or Northern Spy. Add to the bread mixture with the
 vegetables.
 
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