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.
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