As the daughter of a really, really good cook, I’m rarely in the position to give my mom a recipe. But for the past three years my mom has phoned me for this recipe. Since I was typing it out for her I thought I would share it here on the blog. It is a fabulous stuffing- plus with the fruit and nuts I figure it’s good for my brain!
Bake all or part of the stuffing separately or stuff it into the turkey just before roasting (never ahead of time)

¼ cup butter
5 stalks celery, chopped
2 onions, chopped
2 cloves garlic, minced
4 tsp dried sage
1 tsp celery seeds
½ tsp each salt and pepper
2 apples (unpeeled), diced
14 cups cubed day-old bread
1 cup toasted almond pieces (or pistachios)
1 cup whole cranberries (can use dried fruit instead)
½ cup chicken stock
½ cup turkey drippings

In large skillet, melt butter over medium heat; cook celery, onions, garlic, sage, celery seeds, salt and pepper; stirring occasionally, until onions are softened, about 7 minutes. Add apples; cook, stiriing , until vegetables are tender, about 5 minutes.

In large bowl, toss together celery mixture, cubed bread, nuts and fruit.

Drizzle stock over dressing. Use to stuff turkey or transfer to greased baking dish. Cover and bake in 350 °F oven for 20 minutes.