---------- Recipe via Meal-Master (tm) v8.05
       Title: Favorite Turkey Stuffing - Yankee
  Categories: Stuffing
       Yield: 1 Servings
      10 c  White bread (firm);
            - in 1 inch cubes
       1 c  Milk
     1/2 c  Butter; 1/2 to 3/4 cups
     1/2 lb Kielbasa; in small dice
            - Or other garlic sausage
       2 lg Onions, diced; 4 cups
   1 1/4 c  Celery; diced
     3/4 lb Mushrooms (in large dice);
            - 3 cups
     1/2 c  Port wine
       2 lg Cloves garlic; minced
     1/2 c  Parsley; minced
   1 1/2 tb Fresh thyme; minced
            - Or 1-1/2 teaspoons dried
   1 1/2 ts Dried sage; rubbed to powder
     1/2 ts Nutmeg; freshly grated
     1/2 c  Raisins
     1/2 c  Dried apricots; in small
            - dice
       1 c  Pecans; broken in pieces
       2 lb Chestnuts; roasted
            - peeled, or 2 cups
            - vacuum-packed, roasted
            -peeled, broken in pieces
       2 lg Eggs; lightly beaten
   Recipe by: Dressed Birds? Stuffed Birds? Yankee Magazine November 1996
   For a 15 pound turkey. Spread bread on a cookie sheet and let it dry out
   overnight. Place it in a large bowl, pour 1 cup milk over, and toss
   lightly. Set aside. Melt 1/2 cup butter in a wide skillet over medium heat.
   Add the sausage and cook, stirring often, until the meat is lightly
   browned. Remove it with a slotted spoon. Cook and remove the celery the
   same way. There should still be a generous film of fat in the pan; if not,
   add butter. Raise heat ot medium high, add the mushrooms and cook, sitrring
   often, until browned. Add the mushrooms to the bread bowl and pour the
   winde into the skillet. Stir it around to loosen all the browned bits, then
   pour into the bread bowl. Add seasonings, fruit and nuts and toss madly
   until all is combined. Taste, adjust seasons, then stir/toss in the eggs.
   Add more milk only if very dry.