Title: Turkey W/rye Dressing
Categories: Meat Check
Yield: 11 Cups

1	lb	Bread, light rye; day-old cubed
1/2	lb	Bread, dark rye; day-old cubed
1 1/2	c	Onion; chopped
2	lg	Apples, cooking; peeled & chopped
1	c	Celery; chopped
4	cl	Garlic; minced
1/2	c	Butter/margarine
3/4	c	Nuts, salted mixed; chopped
2	tb	Parsley
2	ts	;salt
2	ts	Thyme
1 1/2	ts	Sage, rubbed
3/4	ts	Rosemary, dried; crushed
1/2	ts	Pepper
1/4	ts	Nutmeg
3	c	Broth, chicken
1/2	c	Broth, chicken
		Turkey, 12-14 lbs.
2	tb	Oil

Toss bread cubes in a large bowl. In a skillet, saute onion, apples, celery and garlic in butter until apples and vegetables are tender; add to bread. Add nuts, seasonings and enough broth to moisten. Just before baking, stuff the turkey. Skewer openings; tie drumsticks together. Place on a rack in a roasting pan. Brush with some of the oil. Cover lightly with a tent of foil. Bake at 325 degrees for 4 1/2 to 5 hours or until a meat themometer reads 185 degrees, brushing with oil occasionally. Remove all stuffing.

Yeild 10-12 average servings (11 cups stuffing)

Note: Additional stuffing may be baked separately in a greased 2 quart casserole. Cover and bake at 325 degrees for 1 hour; uncovever and bake for 10 minutes.

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