marsha-tbay
Well-known member
highly sought recipe every year when he serves it.
I was just planning my Thanksgiving recipes; while looking for Charlie's grandmother's recipe in my recipe file, I came across this Bill Murphy recipe and thought someone might enjoy it.
I have not tried this yet.
BILL MURPHY'S BIRD STUFFING
1 16 oz pkg pepperidge farm herb stuffing mix
4 large granny smith apples, peeled and cubed
(this is the best type of apple for this recipe)
1-1/2 c chopped celery
2 large onions, chopped
2 cans water chestnuts, drained
1 lb sweet (mild) italian sausage
(or combine 1/2 lb sweet and 1/2 lb hot)
Prepare stuffing mix according to directions, using water and butter.
Fry sausage, drain, when cool, cut into bite size pieces.
Add sausage, onions, celery, apples and water chestnuts to stuffing mix.
Stuff turkey (if desired) and place remainder in a covered casserole dish.
Bake in oven with turkey (casserole should remain in oven at 325 degrees for one hour)
*** please note: all of the above is optional. you may use a different stuffing mix, you may use hot italian sausage, you may add more or less apples, celery, etc., you may saute the onions prior to adding to stuffing, it's all up to you !!!
**** I strongly recommend that you use a "fresh" turkey over "frozen".. the few pennies difference will be worth it in flavor.
***** and please "roast" the turkey.
That means uncovered and basted frequently. When people "tent" a turkey with foil they wind up steaming it and that makes it tougher.
Preheat oven to 350 degees, put turkey in and lower temp to 325. Use a meat thermometer to determine when bird is done.
I was just planning my Thanksgiving recipes; while looking for Charlie's grandmother's recipe in my recipe file, I came across this Bill Murphy recipe and thought someone might enjoy it.
I have not tried this yet.
BILL MURPHY'S BIRD STUFFING
1 16 oz pkg pepperidge farm herb stuffing mix
4 large granny smith apples, peeled and cubed
(this is the best type of apple for this recipe)
1-1/2 c chopped celery
2 large onions, chopped
2 cans water chestnuts, drained
1 lb sweet (mild) italian sausage
(or combine 1/2 lb sweet and 1/2 lb hot)
Prepare stuffing mix according to directions, using water and butter.
Fry sausage, drain, when cool, cut into bite size pieces.
Add sausage, onions, celery, apples and water chestnuts to stuffing mix.
Stuff turkey (if desired) and place remainder in a covered casserole dish.
Bake in oven with turkey (casserole should remain in oven at 325 degrees for one hour)
*** please note: all of the above is optional. you may use a different stuffing mix, you may use hot italian sausage, you may add more or less apples, celery, etc., you may saute the onions prior to adding to stuffing, it's all up to you !!!
**** I strongly recommend that you use a "fresh" turkey over "frozen".. the few pennies difference will be worth it in flavor.
***** and please "roast" the turkey.
That means uncovered and basted frequently. When people "tent" a turkey with foil they wind up steaming it and that makes it tougher.
Preheat oven to 350 degees, put turkey in and lower temp to 325. Use a meat thermometer to determine when bird is done.