Pennsylvania Stuffing| Christy Rost
- 1 -pound loaf wheat bread
- 2 cups chopped celery
- 1 1/2 cups chopped onion
- 1 cup chopped dates
- 3/4 cup golden raisins
- 3/4 cup dried cranberries
- 1/3 cup fresh chopped parsley
- 2 apples, cored and chopped
- 3 tablespoons dried thyme
- 3 tablespoons dried sage
- 3 eggs, slightly beaten
- 1 cup milk
- salt and freshly ground black pepper to taste
Slice or tear bread into 3/ 4-inch pieces. Place bread in a large pan or bowl and allow to dry for 2-3 hours, tossing occasionally. Chop celery, onion and dates, placing in individual zipper bags; refrigerate until needed. When slightly dry, return bread to bag and set aside until ready to stuff turkey.
To mix stuffing, combine bread pieces with chopped celery, onion and dates in a very large mixing bowl. Add raisins, cranberries, parsley, apples, thyme and sage, rubbing herbs between hands to release more of their flavor and aroma.
In a small bowl, whip eggs with a fork and stir in milk. Pour egg mixture over bread and mix well. Season with salt and pepper.
Stuff tail flap of turkey with a small amount of stuffing to create a rounded appearance. Stuff large cavity. Any remaining stuffing may be baked in a buttered casserole dish at 325 degrees for 40- 50 minutes or until golden on top.