8 cups challah or white bread, torn into pieces
1/4 cup butter
2 cups onion, chopped
2 cups celery root, peeled and chopped
2 green apples, unpeeled
1 cup fresh cranberries
2 cups assorted dried fruits: apples, pears, peaches, prunes
1 cup chicken or turkey stock
1/2 cup orange juice
2 teaspoons dried tarragon leaves
2 teaspoons ground ginger
2 teaspoons dried marjoram
salt and freshly ground black pepper to taste
Use slightly stale bread for best results. Challah or egg bread, if available, is excellent. This stuffing can be baked at 375oF, covered for 45 minutes alongside the turkey.
Place bread in a large bowl. In a large skillet, on medium heat, add butter. When butter sizzles, add onion and celery root and saute 5 to 8 minutes or until softened.
Add apples and cranberries and saute 1 minute longer. Remove from heat. Add to bread. Stir in dried fruits, stock, orange juice and herbs. Season well with salt and pepper.
Stuff into turkey cavity and sew or skewer any openings to prevent stuffing from leaking out.
Makes 12 cups.