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Ingredients
- 3/4 cup Butter
- 2 1/2 cups chopped Celery
- 2 cups chopped Onions
- 2 Cloves Garlic, minced
- 1 Apple, unpeeled and diced
- 4 tsp dried Sage
- 1 1/4 tsp Pepper
- 1 tsp each dried Rosemary and Salt
- 1/2 cup prosciutto, diced
- 14 cups cubed Multigrain bread
- 1 cup chopped fresh Parsley
- 3/4 cup Pecans, toasted and chopped
Details
Preparation
Step 1
In skillet, melt butter over medium heat, cook celery, onions, garlic, apple, sage, pepper, rosemary, salt and ham, stirring until tender, 10-15 minutes. In large bowl, combine bread, parsley and pecans. Add celery mixture, toss well. Set aside (Make-ahead: Cover and refrigerate for up to 24 hours, or freeze for up to 1 week; thaw in refrigerator for 24 hours before continuing).
Stuff turkey neck and cavity.
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