Holiday Turkey Stuffing
|Olive oil||1⁄4 Cup (4 tbs)|
|Unsalted butter||1⁄2 Cup (8 tbs)|
|Yellow onions||2 Medium, chopped|
|Scallions||1 Bunch (100 gm), chopped|
|Celery stalks||8 , chopped|
|Mushrooms||1 Pound, sliced|
|Cornbread stuffing mix/Bread stuffing||16 Ounce (2 Bag)|
|Cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Cream of celery soup||10 3⁄4 Ounce (1 Can)|
|Chicken broth/Stock||1 1⁄2 Cup (24 tbs)|
|Parsley||1 Cup (16 tbs), chopped|
|Orange juice||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Walnuts||1 Cup (16 tbs), chopped|
|Italian sausages||6 , cooked and crumbled|
|Apple||1 Cup (16 tbs), chopped|
|Raisins||1 Cup (16 tbs)|
Preheat the oven to 325°F.
In a large pot, heat the oil and butter.
Saute the onions, scallions, and celery until tender, about 10 minutes.
Add the mushrooms and cook 2 minutes more.
Transfer the mixture to a large mixing bowl.
Stir in the remaining ingredients, moistening with more chicken broth as desired.
Stir in any desired optional ingredients.
Grease a large shallow roasting pan and turn stuffing into it.
Cover with foil.
Bake for 45 minutes.
Remove the foil and bake until the stuffing is golden and crispy, about 15 minutes more.