• 2 C. celery; sliced
• 1 1/2 C. onion; chopped
• 1/2 C. olive oil
• 1-3/4 C. chicken broth
• 1 C. toasted chopped nuts-pecans or almonds
• 12 C. dry bread cubes
• 3 C. diced apples
• 1 Tbs. fresh minced parsley
• 2 tsp. poultry seasoning
• 1/4 tsp. dried sage

In a large skillet, sauté the celery and onion in oil until softened. Add the broth and simmer for a few minutes. In large bowl, mix the remaining ingredients; add broth mixture and toss. Loosely stuff turkey just before roasting. Place remaining stuffing in greased baking dish, adding more broth to moisten further. Bake at 350 degrees for 30 minutes.