2 loaves honey wheat bread
1 loaf Italian bread
3 stalks celery, chopped
2 onions, chopped
1 (8 oz.) pkg. fresh sliced mushrooms
1/2 cup (1 stick) butter
1 (8 oz.) pkgs. corn bread croutons
2 golden delicious apples, chopped
2 red delicious apples, chopped
4 oz. raisins
2 eggs
3 cups chicken broth, warmed

In large skillet, sauté celery, onions and sliced mushrooms in butter. Rip bread apart into a large bowl, add croutons, apples, raisins and eggs. Add sautéed ingredients, and warmed chicken broth. Mix all together.

Stuff the turkey, and put any remaining dressing between the breast and legs or wings, making sure it's safely above the fat drippings.

Note: I like using a Reynold's cooking bag, poking a few holes in the top.

If you like gravy, just lift the finished turkey, and scrape the drippings into a pan, add a little flour (Wondra is best) and season with salt and pepper, to taste.

Submitted by: Tommy Chef