Prep Time: 30 mins
Total Time: 1 hrs
About This Recipe
“This stuffing has been a never fail for me, Everyone likes it. Left overs are usually fried for breakfast the next day or used for stuffing and turkey sandwiches.”
1lbground lean pork
1large Spanish onions or 1largewalla walla onion, medium chopped
1cupcelery, chopped with leaves
vegetable oil cooking spray
10 -12cupsdried, cubed sourdough bread or 10 -12cupsdried, cubed French bread, rolled and crushed to medium crumbs
1/2 cupparsley, chopped
2 (10ounce) cans sliced water chestnuts, undrained
1granny smith apple, peeled,cored and chopped
salt and pepper
Heat and spray with veggy oil a heavy large frypan.
scramble fry pork, onions, celery and garlic until onions are transparent.
Set aside, do not drain.
In a very large bowl, place bread crumbs, parsley and chives, if using.
Add water chestnuts with water, apple, salt and pepper.(I usually add one can of chestnuts with water and add the chestnuts only of the second can adding more water only if needed, a bit at a time.)
Add pork and onion mixture with juice from pan.
Add poultry seasoning a tablespoon at a time, taste and add more poultry seasoning until the taste is to your liking, make it as spicy as you wish.
Refrigerate until ready to stuff turkey.
Pack cavities firmly but not tight.
Any stuffing left can be cooked in a casserole in the oven with the bird, or freeze and use another time.