Stuffing with Roasted Garlic and Apples

This stuffing is the only one I make with my turkey dinner. It is taken from Homemakers magazine. I had to call my mother to find out what year and she thinks about 1996/97. I used to stuff the turkey but for the past couple of years I just cook it after the bird comes out.

1/4 cup butter
2 medium onions, chopped
2 stalks celery, chopped
2 heads roasted garlic, chopped
8 cups dry bread crumbs cut in small cubes
2 tart apples, peeled and chopped
1/4 cup fresh parsley, chopped
1/4 fresh sage, chopped or 4 tsp dried
2 tbsp fresh thyme, chopped or 2 tsp dried
1/2 to 1 cup chicken stock or apple juice
Salt and pepper to taste


1. In a skillet over medium heat, melt butter, add onion and celery. Cook until softened, about 5 minutes. Stir in garlic, squeezed from roasted cloves. In large bowl combine crumbs, apples, parsley, sage, thyme and onion mixture. Add enough liquid to moisten the crumbs. Salt and pepper to taste.
This recipe makes enough for a 10-12 lb bird. It can also be halved for a 4-6 pound bird. The stuffing can be baked separately in a covered casserole at 350F for 30 minutes.
Roasted garlic:
Slice 1/2 inch off top of each garlic to expose clove. Remove outer leayers of papery skin. Lay in foil and drizzle with oil. Cover up tightly. Bake for 350F for 30 to 45 minutes.