Holiday Stuffing

• 1 lb. unsalted butter - Aisle 1
• 3 cups onoins, cooked, coarsely chopped - Produce
• 1 cup green bell pepper, cooked, seeded, and coarsely chopped - Produce
• 1 cup celery, cooked and coarsely chopped - Produce
• 2 lbs. bulk pork sausage - Meat Case
• 1 tbsp. sage - Herbs & Spices
• 1 tsp. basil - Herbs & Spices
• 1 tsp. oregano - Herbs & Spices
• 1 tsp. rosemary - Herbs & Spices
• 1 tsp. thyme - Herbs & Spices
• 2 lbs. packaged corn bread stuffing mix - Aisle 2
• 2 lbs. chestnuts, chopped or chestnut puree - Produce
• 3 lbs. whole cranberry sauce - Aisle 2
• 1 lb. unsalted cashews, finely chopped - Bulk Aisle 5
• 3/4 lb. chopped dates - Bulk Snack Aisle
• 12 eggs, lightyl beaten - Aisle 1
• 1 cup milk - Aisle 1
• 1 cup chicken stock - Aisle 2
• 1 cup cranberry juice - Aisle 4
• 1 cup apple cider - Aisle 4

Preheat oven to 350 degrees fahrenheit. Melt butter in a heavy nonstick skillet over medium high heat. Stir in next 4 ingredients. Saute about 10 minutes, or until vegetabeles are soft. Sprinkle with herbs. Combine corn bread stuffing, next 4 ingredients, pepper to taste, and vegetable-meat mixture in a large roasting pan. Stir in beaten eggs and mix well. Add remaining liquids and mix thoroughly. Bake 1-1/4 hours.

Serves 40