Ingredients:
1 cup diced sweet onions
1 cup diced celery
1 cup diced tart apples
1/4 cup minced shallots
2 tablespoons butter
2 cups chicken stock
2 tablespoons roasted garlic puree (see note)
1/2 teaspoon chopped fresh thyme leaves
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh basil
4 cups diced dried bread croutons
salt and fresh ground pepper

How to make this recipe:
In a large skillet over medium heat, sauté onions, celery, apples
and shallots in 2 tablespoons butter until tender. Add 2 cups
chicken stock and simmer until liquid is reduced by half. Add
garlic and herbs. Stir in croutons. Stuff turkey and bake extra
in a buttered baking dish and bake for 20-30 minutes until
golden brown on top.

Notes: Garlic Puree is made by cutting off the very top of a
whole garlic bulb and roasting in a 350 degree oven after it's
been wrapped loosely in foil for 20 minutes or until it's soft.
Cool enough to handle and push down the bulb to squeeze
the garlic out of the cloves. Mash and use.

Serving Directions: You may remove the dressing and serve
in a bowl on the buffet next to the sliced turkey and the gravy,
or leave whole and place all on a very large platter and assign
someone the duty of carving and serving to the guests. Either
way is fine. Notes: Brenda Hyde is a freelance writer, wife and mom to three. For more holiday traditions, recipes, crafts and ideas visit her at Seeds of Knowledge or Old Fashioned Holidays.

Recipe from: Brenda Hyde