Pilgrim Stuffing Recipe

• -- bread stuffing (home made or prepared brands, such as Stouffer's Pepperidge Farm, cook's choice)
• -- butter
• -- mushrooms
• -- celery
• -- onion
• -- fresh cranberries (although dried, re-hydrated cranberries can be used in off-season)
• -- fresh bay scallops (although sea scallops can be substituted in off-season -- but flavor contrast between cranberry tartness and bay scallop sweetness not as appreciable if using sea scallops)

1. Chop mushrooms, onions and celery into small bits;
2. If using sea scallops, also chop them into bite sized bits;
3. If using dried cranberries, rehydrate in water;
4. Melt butter in saute pan
5. Add cranberries (drained of water, if dried and rehydrated), mushrooms, celery, and onion to butter in saute pan, and saute for about 5 minutes;
6. Add bay scallops (or chopped sea scallops) to saute pan mix and saute for an additional 5 minutes;
7. In an oven-safe bowl, combine stuffing mix (home made or prepared mix) with sauted scallops, cranberries, mushrooms, onions and celery;
8. Place oven-safe bowl with stuffing mixture into a pre-heated oven and bake for about 20 minutes (or longer, as individual taste desires) until done.
9. Serve this deliciously sweet-tart stuffing mix with traditional Thanksgiving Turkey dinner -- most will agree that the stuffing alone is akin to a whole meal in and of itself!

bread stuffing, butter, mushrooms, celery, onion, cranberries, bay scallop sweetness

Taken from cookeatshare.com/recipes/pilgrim-stuffing-9610 (may not work)