---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish, Poultry
       Yield: 20 servings
       2 md Onions; diced
       1 lg Green pepper; diced
       4    Cooking Apples; diced
       8    Garlic cloves; minced
       2 tb Thyme Leaves
     1/2 lb Margerine (or more)
            Salt & Pepper
       1 lg Bag Seasoned stuffing mix
       2 bn Scallions; diced
       6    Celery stalks; diced
       2 c  Pecan pieces
            Turkey giblets
            - boiled, and diced
       2 tb Oregano, dried; -=OR=-
       4 tb -Fresh Oregano
       3 tb Worcestershire Sauce
       6 c  Chicken Stock
   Melt the margerine in a large stock pot. Add the
   onions, escallions, green pepper, (Some hot chili, or
   Jalapenpo, or Jamaican Scotch Bonnet Peppers too, if
   you are adventurous-), celery, apples, pecans, garlic,
   turkey g giblets, and all the spices and seasonings,
   and saute in the margerine, (or butter, if you prefer)
   until the onions are translucent, and the smell is
   driving you crazy. Add then the stuffing mix, turn
   down the heat, and stir until it is well mixed, taking
   care not to let the bottom burn. Add the chicken
   stock, until you have the right texture and
   consistency. As soon as it is added, turn the fire
   off, and set the dressing to cool, before stuffing the
   turkey. Stuffs a 20 lb turkey