Here's a recipe that's a tradition in our home at Thanksgiving time. Enjoy! ~Holly
(THRIVALIZED by Holly Cooley, Independent Consultant with Thrive Life)
Original recipe taken from Better Homes and Gardens, 1930
1 Cup Shredded carrots (¼ C THRIVE Carrots)
1 Cup Chopped Celery (1 C THRIVE Celery
I medium onion, Chopped (1/3 C THRIVE FD Onion)
½ Cup Butter
¼ tsp salt
¼ tsp ground Nutmeg
¼ tsp ground Cinnamon
1 tsp Dalmation Sage
¼ tsp ground black Pepper
8 C dry bread cubes
2 C finely chopped, peeled apples (2 C THRIVE Greanny Smith Apples, broken up)
½ C chopped Walnuts
¼ C toasted Wheat germ, or Oat Bran
1 to 2 C Chicken Broth
In a large skillet, melt butter and saute celery, carrots and onion, till lightly browned. Stir in spices, and then add just enough chicken broth to allow carrots to rehydrate and soften—about 5 minutes.
In large bowl, combine bread cubes, apple pieces, walnuts, wheat germ. Add carrot mixture. Drizzle with enough broth to moisten the apples and other ingredients.
Use to stuff one 10-12 lb turkey or:
Place all stuffing in a 3 qt cassarole dish. Cover and bake at 325 degrees for 40 to 50 minutes or till heated through.