Ingredients:
- 1 turkey (approximately 20 pounds)
- 4 cups bread crumbs or stuffing mix
- 2 tsp. poultry seasoning
- 2 15 oz. cans crushed pineapple
- 2 small cans sliced water chestnuts (drained)
- 2 Granny Smith apples (diced)
- 2/3 cups dried apricots (diced)
- 1/3 cups raisins
- 2 celery stalks (diced)
- 2 large onions (diced)
- 1/2 lb. white mushrooms (sliced) (optional)
Directions
Saute diced onions in butter until caramelized. Add diced celery. Cook until strong celery odor is gone. Add mushrooms, if desired. In a very large bowl, mix bread crumbs/stuffing mix, pineapple (with juice), water chestnuts, apples, apricots, raisins, and sauteed mushrooms and onions. Add poultry seasoning - add enough so that all ingredients have a touch of seasoning.
Remove inner parts from turkey. This pre-moistened mix can be compacted to get more stuffing in the bird. Stuff breast end and stitch close. Stuff belly and stitch close. Lay turkey neck in pan. Bake at 350 degrees for 1 hour, then lower to 320 degrees and cook 20 minutes for each pound of turkey. Dense stuffing requires 20 percent more cooking time.
This recipe provided by Louise, a visitor to the Saratoga/Mountain View Farmer's Market when home from Truckee, CA.