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This recipe is from the Butterball University site, http://www.butterball.com/bballuni.html I plan to use this recipe this Thanksgiving, deleting the pecans, raisins and apple juice. Im not sure if the people Ill be serving are able to have the pecans and raisins, and Im not a big fan of apple juice. By the time Im done, it will probably be a basic, traditional stuffing. Should please even the most "sensitive" (picky) eaters. 1. Preheat the oven to 275 degrees F degrees. Lay the bread cubes out in a single layer in a large roasting pan. Bake, stirring from time to time, until the cubes are dried out, but not toasted, 25 minutes or until dry. 2. Meanwhile, combine the apple juice or brandy with the raisins in a small saucepan. Bring to a boil, remove from the heat and let stand for at least 15 minutes. 3. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and celery and saute until the vegetables are quite soft, 12 to 15 minutes. 4. In a large mixing bowl, combine the dried bread cubes, raisin mixture and sauteed vegetables. Mix in the pecans and season with the sage, thyme, fennel and parsley. Moisten the stuffing with the broth and bind loosely with the beaten egg. Season to taste with salt and pepper. 5. Stuff the turkey cavities immediately before roasting. Place any remaining stuffing in a buttered casserole and bake at 325 degrees F until browned and crunchy, about 45 minutes. Posted to recipelu-digest Volume 01 Number 220 by MRemer4@aol.com on Nov 8, 1997
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