Thanksgiving Stuffing Recipe

Moi asked me for the stuffing recipe that I featured in my Thanksgiving Nightmare Family Get-together. I forget where I got it from, so I'm posting it here. It includes changes I made to the original, so I guess it's now (technically) my recipe. The original called for 1 cup of chicken stock, but I ended up going with about 4 cups because I like very moist stuffing - so use your judgement. I also used more pair, apple and onion then called for too because that's how I roll.
Enjoy.


Traditional Bread Stuffing with Herbs


Total Time: 1 hr 30 min
Cook Time: 40 min
Oven Temp: 325

Ingredients

• 1/2 cup(s) (1 stick) margarine, substitute butter
• 5 large celery stalks, chopped
• 1 large onion, chopped
• 1 teaspoon(s) fresh thyme
• 3/4 teaspoon(s) salt
• 1/2 teaspoon(s) pepper
• 3 teaspoon(s) fresh sage
• 4 cups chicken stock (don't add all at once - save some for last)
• 2 loaf(s) (16 ounces each) sliced firm white bread , lightly toasted and cut into 1/2-inch cubes or 1 bag of Arnold Stuffing
• 1/2 cup(s) loosely packed fresh parsley leaves, chopped
• 1 apple, diced (peel left on)
• 1 pear, diced (peel left on)
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Directions
1. Preheat oven to 325 degrees F. In 12-inch skillet, melt margarine or butter over medium heat. Add celery, onion, apple and pear and cook 15 minutes or until tender, stirring occasionally.
2. Stir in thyme, salt, pepper, sage, chicken stock (to taste); remove skillet from heat.
3. Place bread cubes in very large bowl. Add celery mixture and parsley; toss to mix well.
4. Spoon stuffing into 13-inch by 9-inch glass baking dish (or stuff turkey); cover with foil and bake 40 minutes or until heated through.