Thanksgiving Turkey Stuffing

by Sue Zelickson, Tastemaker in Residence

Our family calls this “everything-but-the-kitchen-sink-stuffing” since it changes every year!—From Gramma Weil’s Kitchen.

photo from Food Network Kitchen

Ingredients

2 (8-ounce) packages Pepperidge Farm or Brownberry cornbread stuffing mix

1 (7-ounce) package Pepperidge Farm or Brownberry herb-seasoned stuffing mix

3/4 cup butter

8 cups boiling water

1 bunch celery, chopped and sauteed

2 large onions, chopped and sauteed

16 ounces fresh mushrooms, chopped and sauteed, if desired

1 cup pine nuts, lightly toasted

2 lbs Italian sausage (or Greek Locanico), cooked and diced (could use turkey sausage)

1-quart oysters, chopped, plus a little of the oyster liquid

8 ounces dried apricots, cut into 1/2-inch pieces

1/3 cup fennel seeds, lightly crushed

2 (8-ounce) jars roasted chestnuts, cut into chunks, if desired

Salt and pepper

Instructions

Prepare stuffing mixes according to package directions, using butter and water. Combine with remaining ingredients and season to taste with salt and pepper. Stuff turkey loosely and roast. Place any extra stuffing in a casserole and bake with turkey for the last hour. Enough for 20 to 25-pound turkey.