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Perfect Stuffing

Perfect Stuffing
Anacleto Rapping / Los Angeles Times

Many people grow up thinking the whole world stuffs Thanksgiving turkey the way their families do. And then they acquire in-laws and, along with them, the terrible knowledge that the whole world does not. Suddenly there's a weighty question of ... Read more

Total time: 1 hour 45 minutes | Makes 16 cups
  • 1/2 pound sausage, crumbled
  • 2 onions, minced
  • 2 cups finely chopped celery
  • 1/4 cup finely minced fresh sage
  • 1/4 cup finely minced fresh thyme
  • 1/2 cup (1 stick) butter
  • 2 (6-ounce) bags herb stuffing mix
  • 2 green apples, diced
  • 1 1/2 cups dried cranberries
  • 1 (8-ounce) can water chestnuts, drained and diced
  • 1 cup pecan pieces
  • 2 cups prunes, cut into quarters
  • 2 teaspoons salt
  • Pepper
  • 4 eggs, lightly beaten
  • 3 cups chicken broth

Step 1Brown sausage, onions, celery, sage and thyme in butter over medium heat.

Step 2Place stuffing mix in large bowl and add sausage mixture, apples, cranberries, water chestnuts, pecan pieces, prunes, salt and pepper to taste. Mix well. Add eggs, then broth, a little at a time, mixing constantly until bread is moistened.

Step 3Stuff in turkey or bake at 375 degrees in 13x9-inch baking dish tightly covered with foil, 30 minutes. Remove foil and bake another 30 minutes.

Note: Full of apples, cranberries, water chestnuts, prunes, pecans and herbs, this lush and colorful stuffing was our tasters' favorite. It would also be good with pork and duck. From Sandra Gill, Long Beach, who likes to use Mrs. Cubbison's Dressing.

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