Yield: 999 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Apple, peel & dice |
| 1 \N | Orange, peel & dice |
| 1 can | Crushed pineapple (lg) |
| ½ \N | Lemon, juice of |
| 1 can | Waterchesnuts, sliced |
| 3 tablespoons | Preserved ginger |
| 2 teaspoons | Dry mustard |
| ¼ cup | Parsley, chopped |
| 4 \N | Garlic cloves, minced |
| ½ teaspoon | Corriander |
| 1 tablespoon | Poultry seasoning |
| 4 \N | Onions (lg), diced |
| 2 teaspoons | Carroway seeds |
| 2 teaspoons | Poppy seeds |
| 2½ teaspoon | Oregano |
| 1 \N | Bay leaf |
| 3 teaspoons | Celery seed |
| 1 teaspoon | Pepper |
| ½ teaspoon | Mace |
| ¼ teaspoon | Cloves |
| ½ teaspoon | Majoram |
| ½ teaspoon | Savory |
| 6 \N | Celery stalks, diced |
| \N \N | Salt, to taste |
| 3 \N | Stuffing crumbs, Lg bags |
| 1 pounds | Pork sausage, bulk |
| ¼ cup | Butter |
Take first 6 and mix together in Bowl # 1. Take crumbs, sausage (yes raw) and butter mix together in Bowl # 3. Mix the rest together in Bowl # 2. Blend Bowl # 1 with Bowl # 2. Mix in Bowl # 3. Stuff turkey. Best when used with Bacon- Studded Turkey and Green Pepper Gravy.