STUFFING

If you want a killer stuffing recipe--here's my own concoction: 

You'll need a LARGE casserole or small roaster pan with lid.  Spray with Pam or
equivalent.  Grind up some hazelnuts in a food processor or coffee grinder.  You'll
need no less than 1 cup after grinding.  You must use hazelnuts--no substitutions! 

In the baking pan mix: 
2- 14oz bags of "seasoned" stuffing bread cubes. 
2-  rather finely chopped carrots. 
1-  chopped small yellow onion. 
1- cup chopped celery. 
1- lightly browned & finely chopped/crumbled tube of Louis Rich turkey sausage. 
2- cans of fat free chicken  broth. (the turkey will never know) 
1 teaspoon rosemary. 
1 teaspoon tyme (optional) 
1.5- cups water. 
Mix in the chopped hazelnuts.  Bake covered at 325 for 1 hour.  Check & stir
periodically to make sure it's not scorching.  Steal another cup of broth from the
turkey and add to the stuffing.  Loosely cover and bake another 15-30 minutes to
let the broth marry the stuffing.  If your stuffing is too mooshy after the first hour,
remove lid and continue baking for a short while to dry off excess moisture. 
Remember ovens can vary greatly.  I use electric.