Turnip Stuffing

• 3 large eggs
• 1/2 c. chopped parsley
• 1 tsp. crushed thyme
• 1/2 tsp. crushed sage
• 1/2 tsp. ground black pepper
• 1/2 tsp. salt
• 4 c. whole wheat bread cubes (8 slices), toasted
• 2 medium unpeeled apples, cored and chopped
• 1 1/2 c. butter or margarine
• 1 lb. mushrooms, quartered
• 2 large onions, cut in 1/4-inch wedges
• 2 lb. turnips, peeled and cut in 1/4-inch wedges
• 4 medium carrots, peeled and diced

1. In a large bowl, beat eggs, parsley, thyme, sage, pepper and salt.
2. Add bread cubes and apple chunks.
3. Toss until thoroughly combined.
4. In large skillet, melt 3/4 cup butter over medium heat. Saute mushrooms and onions until tender.
5. Add to bread crumb mixture.
6. Toss again.

eggs, parsley, thyme, sage, ground black pepper, salt, whole wheat bread, unpeeled apples, butter, mushrooms, onions, wedges, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=898834 (may not work)