POLISH CABBAGE STUFFING FOR TURKEY

Polish Cabbage Stuffing for Turkey image

Provided by Colleen Sowa

Time 1h15m

Number Of Ingredients 9

1 medium head cabbage (chopped or shredded)
3 large onions (diced)
1 stalk celery (diced)
3 large apples (diced)
1 c butter (or margarine)
2 tsp each: ground sage and poultry seasoning
1 tsp each: ground black pepper and salt
water or poultry broth (enough to moisten stuffing)
5 loaves of bread (torn up)

Steps:

1. Saute' cabbage, onion, celery and apple in butter until translucent and tender. Combine vegetable mixture with spices and bread in a large roast pan or bowl. Sprinkle with water or broth until well moistened. Stuff and truss your turkey(s) There will be enough for (3) 30-pound turkeys or extra to bake in a greased covered casserole or roast pan at 325° for about 45 minutes (or til done). Take the cover off the last 10 minutes to brown. *** Don't forget to baste the turkey and stuffing... and add some to the pan of dressing too.
2. We come from a huge family...(and extended family) and sometimes have to make turkey x 3 !!! If we are making one turkey... we bake the extra dressing in a large pan in the oven.
3. Baked or Roasted Turkey *** Follow directions on turkey packaging (or in a recipe book) To determine how long to cook the turkey with or without stuffing.
4. 45 pound turkey raw. We were given this farm raised turkey because we had the biggest oven... I sure miss that big old oven!
5. 45 pound turkey cooked. The pop can looks pretty small compared to the turkey!