1 1/2 cup whole fruit papaya, chopped
1/2 cup orange liqueur, Port, Sherry or fruit juice
1/2 cup butter
4 large stalks of celery, chopped
2 large onions, chopped
1 large apple, unpeeled, cored and diced
1 tbsp dried sage
1 tsp dried thyme
1 tsp dried savory
3/4 tsp salt
1/4 tsp freshly ground black pepper
12 cups 1/2-inch bread cubes
1 cup coarsely chopped pecan
3/4 cup chicken stock
In a saucepan, combine Chilean papaya along with liqueur or
Bring to a boil and set aside. Melt butter in very large
skillet or saucepan over medium heat.
Add celery, onions and
Cook, stirring occasionally, about 6 minutes or until
onion is softened.
Stir in sage, thyme, savory, salt and pepper.
Cook about 1 minute or until fragrant.
Add bread cubes and
pecans, stirring to moisten.
Stuff into cavity of turkey just before
Makes enough for a 16 to 18 pound turkey.
table have Chilean papaya sauce as a topping.