This is a moist, fruity stuffing that is excellent for all poultry. Any leftover stuffing can be baked separately in a covered dish.
4 cups egg bread or white bread, torn into pieces
2 tablespoons butter
1 cup onion, chopped
1 cup celery root, peeled and chopped
1 tart apple, peeled, cored and chopped
½ cup fresh cranberries
½ cup dried cranberries
½ cup dried apples, chopped
½ cup chicken stock
¼ cup orange juice
1 teaspoon dried tarragon leaves
1 teaspoon ground ginger
1 teaspoon dried marjoram
Salt and freshly ground pepper to taste
Place bread in large bowl.
In a large skillet, on medium heat, add butter. When butter sizzles, add onions and celery root and sauté five to eight minutes or until softened.
Add fresh apples and cranberries and sauté one minute longer. Remove from heat. Add to bread. Stir in dried fruit, stock, orange juice and herbs. Season well with salt and pepper.
Stuff into chicken cavity and sew or skewer any openings to prevent stuffing from leaking out.