Stuffing 002  Morton Thompson's Turkey Stuffing

From the book "Joe, the Wounded Tennis Player" by Morton Thompson, adapted by Craig Claiborne in the NY Times

Ingredients

1 apple, peeled, cored, and diced
1 orange, peeled, seeded, and diced
1 can crushed pineapple, drained
rind of one lemon, grated
3 tablespoons chopped preserved ginger
2 five-oz cans water chestnuts, drained and coarsely chopped (2 X 150g)
2 teaspoons powdered mustard
2 teaspoons caraway seeds
3 teaspoons celery seeds
2 teaspoons poppy seeds
2½ teaspoons oregano
1 crushed bay leaf
½ teaspoon mace
¼ teaspoon ground cloves
½ teaspoon turmeric
½ teaspoon marjoram
½ teaspoon summer savory
1 tablespoon poultry seasoning
¾ teaspoon sage
¾teaspoon thyme
½ teaspoon basil
½ teaspoon chili powder
¼ cup finely chopped parsley
5 cloves garlic, finely minced
6 large ribs celery, chopped
4 large onions, peeled and chopped
5 dashes Tabasco sauce
1 tablespoon salt
6 cups fresh bread crumbs, or 3 packages bread crumbs
¾ lb ground veal 337g
½ lb ground fresh pork or sausage 225g
¼ pound butter 100g
1 16- 20 lb turkey 7-9kg

Directions

In one bowl, combine the diced apple, orange, crushed pineapple, lemon rind, ginger, and chopped water chestnuts.

Mix well.

In a second (huge) bowl, combine all the herbs and spices, the parsley, garlic, celery, onions, Tabasco, and salt.

Toss well.

Add the remaining ingredients and the contents of the first bowl. Blend everything well with the fingers.

Stuff the turkey and skewer it.

Roast according to any standard recipe.

 Any leftover stuffing may be frozen and used later for chickens, ducks, or another turkey.