My Mother's Turkey Stuffing

This recipe came from my mother's family. From Danish origins, the recipe originally included ground pork.

1 large onion, peeled and quartered

1 large apple, unpeeled, and quartered

4 stalks celery, cut into 2" pieces

1-1/2 bags of Brownberry Sage and Onion Seasoned Croutons (the original recipe called for stale bread, cubed - so you can make your own croutons if you wish)

1/2 pound lean ground beef (I use ground sirloin)

2 teaspoons salt

1/2 teaspoon pepper

2 teaspoons dried sage

2 large eggs

1/2 cup water

In a food processor or by hand, coarsely chop onion, apple and celery. In a very large mixing bowl, add croutons and chopped onion, apple and celery. Add the ground beef and seasonings and mix well by hand until ground beef is well incorporated. In a small bowl, whisk eggs and water. Add to crouton mixture and mix again until everything is well moistened with egg and water.

Turn the turkey on its breast and loosely stuff the the neck cavity, pulling the neck skin over the stuffing and fasten the skin to the back of the bird with skewers or extra-large safety pins (being careful to remove them after the turkey is done!). Turn the turkey on its back and loosely stuff the main cavity. (If you have more stuffing than will fit inside the turkey, place the excess in an ovenproof dish, cover with giblets, neck or other excess turkey parts, cover with foil and roast seperately for one hour).

Roast the turkey for the required amount of time depending on the size of the bird. A 14 pound bird takes approximately 4 to 4-1/2 hours in a 350 degree oven.

Note - remove stuffing from turkey immediately after roasting to prevent possible bacteria formation.