Pennsylvania Stuffing

Christy Rost

1-pound loaf wheat bread
2cups chopped celery
1 ½cups chopped onion
1cup chopped dates
¾cup golden raisins
¾cup dried cranberries
1/3cup fresh chopped parsley
2apples, cored and chopped
3tablespoons dried thyme
3tablespoons dried sage
3eggs, slightly beaten
1cup 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.

Category: Holidays | Side Dishes