---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Favorite Turkey Stuffing - Yankee
 Categories: Stuffing
      Yield: 1 Servings
 
     10 c  White bread (firm);
           - in 1" cubes
      1 c  Milk
    1/2 c  Butter; up to 3/4 c
    1/2 lb Kielbasa; in small dice
           - or other garlic sausage
      2 lg Onions (4 c); diced
  1 1/4 c  Celery; diced
    3/4 lb Mushrooms (3 c); in large
           - dice
    1/2 c  Port wine
      2 cl Garlic; minced
    1/2 c  Parsley; minced
  1 1/2 tb Fresh thyme; minced -OR-
  1-1/2 ts Dried thyme
  1 1/2 ts Dried sage; rubbed to powder
    1/2 ts Nutmeg; freshly grated
    1/2 c  Raisins
    1/2 c  Dried apricots; in small
           - dice
      1 c  Pecans; broken in pieces
      2 lb Chestnuts; roasted
           - peeled, or 2 cups
           - vacuum-packed, roasted
           - peeled, broken in pieces
      2 lg Eggs; lightly beaten
  
  For a 15 lb turkey.

  Spread bread on a cookie sheet and let it dry out overnight. Place
  it in a large bowl, pour 1 cup milk over, and toss lightly. Set
  aside. Melt 1/2 cup butter in a wide skillet over medium heat. Add
  the sausage and cook, stirring often, until the meat is lightly
  browned. Remove it with a slotted spoon. Cook and remove the celery
  the same way. There should still be a generous film of fat in the
  pan; if not, add butter. Raise heat to medium high, add the
  mushrooms and cook, stirring often, until browned. Add the
  mushrooms to the bread bowl and pour the winde into the skillet.
  Stir it around to loosen all the browned bits, then pour into the
  bread bowl. Add seasonings, fruit and nuts and toss madly until all
  is combined. Taste, adjust seasons, then stir/toss in the eggs. Add
  more milk only if very dry.
 
  Recipe by Yankee Magazine, Nov 1996
 
-----