Grandma’S Thanksgiving Stuffing

• 3 loaves Dense Whole Wheat Bread (my Grandma Always Used Orrow Wheat Honey Wheatberry)
• 2 whole Granny Smith Apples, Peeled, Cored & Chopped
• 1 whole Brown Onion, Chopped
• 1/2 bunches Celery, Chopped (including Leaves)
• A Handful Of Baby Sweet Pickles, Finely Chopped
• 2 cans (Squatty Cans) Sliced Black Olives
• 1 stick Unsalted Butter
• Ground Sage
• Salt and Pepper
• Warm Water

1. In a BIG pan, melt the butter and saute the onion and celery till they are creamy golden (not too soft). Set aside.
2. In a BIG bowl, pour your warm water in, and take a handful of your bread, dunk it in the water and squeeze out the excess. Break up the bread in the bowl (or I use my extra roasting pan) that you are going to use to mix the stuffing. Continue this until you get the desired amount of stuffing.
3. Add the onion and celery. Add the rest of the ingredients (except the seasonings) and mix together well (hands work best). Season to taste with ground sage, salt and pepper. (My grandma always just knew how much to add and never measured.) If the stuffing feels a bit too dry, you can add a little of the warm dunking water.
4. Put it in a pan and bake, or stuff in the turkey.
5. To make it in a pan, I usually preheat the oven to 350 F and bake for 30 minutes (depending on how deep the baking dish is). If you are stuffing it in a turkey, it will need a longer cooking time depending on the size of your turkey.

loaves, apples, brown onion, celery, handful of, black olives, butter, ground sage, salt, water

Taken from tastykitchen.com/recipes/holidays/grandmae28099s-thanksgiving-stuffing/ (may not work)