Coffee-Shop Turkey Stuffing

• 5 pounds chopped white onions
• Butter or oil for sauteeing
• White wine to taste
• 5 pounds white and dark chopped, cooked turkey meat
• Worcestershire sauce to taste
• 5 pounds sliced and cored red apples, with peel
• 2 pounds shelled walnuts
• 4 pounds cooked, peeled chestnuts
• 1 1/2 pounds pignoli nuts
• 2 pounds white raisins
• 2 pounds pulverized pineapple, with juice
• 2 tablespoons thyme
• 1 gallon turkey or chicken broth
• 5 to 6 pounds seasoned croutons
• Pepper and salt to taste
• Margarine for greasing

1. Preheat oven to 375 degrees.
2. In large skillet, sautee onions in butter or cooking oil.
3. Add generous splash of white wine and all the turkey meat.
4. Add Worcestershire sauce.
5. Add sliced apples, walnuts, chestnuts and pignoli nuts.
6. Add raisins, pineapple and thyme.
7. Slowly pour in broth, and mix until all ingredients are coated.
8. Add croutons.
9. Mix ingredients thoroughly; add salt and pepper.
10. Transfer ingredients into several large baking pans greased with margarine.
11. Bake 35 to 40 minutes.
12. Cool for a few minutes before serving with an ice-cream scoop.

white onions, butter, white wine, white, worcestershire sauce, red apples, walnuts, chestnuts, nuts, white raisins, pineapple, thyme, gallon turkey, croutons, pepper, margarine

Taken from cooking.nytimes.com/recipes/293 (may not work)