Thanksgiving Stuffing Recipe

I love stuffing. I mean I LOVE STUFFING.

2 loaves bread
4 cups diced celery
2 cups diced onion
½ cup butter
2 cups chicken broth (one can)
1 and 1/2 cups evaporated milk (one 12 oz can)
3 eggs
1 teaspoon salt
4 tablespoons rubbed sage
2 teaspoons poultry seasoning
1 ½ cups dried cranberries (craisins, on 12 oz bag)
3 cups peeled, chopped apples

Break bread into small pieces and allow to dry out, preferably for two days. If you have an electric knife, use it!

Simmer onions and celery in saucepan with butter and broth until tender. Remove from heat, add evaporated milk, salt, and dried cranberries. Allow to cool at least 20 minutes; when they have cooled, beat eggs and add them to mixture. Add apples to mixture.

When bread is dry, add sage and poultry seasoning, toss to mix well in a large bowl. Slowly add wet mixture to bread and mix gently until well moistened.

Pile high in the largest pan you’ve got (make sure you've sprayed it with Pam or whatever), cover with foil and bake for APPROXIMATELY 90 minutes on 350. Stir well half way through cooking. Remove the cover for the final 30 minutes to brown the top. Serve warm.

**I made a double batch and piled it high in a greased turkey roasting pan.

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