First of all, if you don't have a problem with salt intake, try marinading your turkey in Williams-Sonoma Turkey Brine overnight before stuffing your turkey.  This ensures a moist, succulent turkey for your holiday table.  Follow the directions on the jar.

• 8 tablespoons of butter
• 1 cup chopped onion
• 2 cups chopped celery
• 12 cups Mrs. Cubbison's Herb Seasoned cube stuffing  (or whatever is available)
• 2 teaspoons of salt
• 1/2 teaspoon of pepper
• 1/2 teaspoon rosemary leaves
• 1/2 teaspoon tarragon leaves
• 1/2 teaspoon dried marjoram leaves
• 1 cup canned chicken broth or more
• 1/2 cup raisins
• 1/4 - 1/2 cup walnut pieces
• 1 Granny Smith or Pippin apple cubed or diced

1. Melt butter in skillet and saute' onion and celery until tender.
2. Add to rest of ingredients in large bowl and toss with a fork until well combined.
3. Add additional  chicken broth or water if needed to make stuffing moist but not sopping wet.
4. Put in container and heat until hot.  Remove cover last 15 minutes for crusty topping.
5. Make sure to have either home-made or canned cranberry sauce for your table.

Most cookbooks these days suggest that you cook the dressing in a separate container for health reasons, but that is up to your discretion.

Enjoy!

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