STUFFING MIX

• Tuna-Avocado Salad
• Walnut-Cranberry Corn Bread Stuffing
• Apple Sausage Stuffing

Tuna-Avocado Salad

Ingredients
1 can tuna
1 cup Gills Fresh Diced Celery & Onions
1 cup avocado, mashed
2 large hard-boiled eggs
2 tablespoons mayonnaise
2 tablespoons pickle relish
Fresh lemon juice
Salt

Instructions
Peel eggs and mash well with a dinner fork. Peel avocado and squeeze on 1/2 lemon to keep from discoloring. Mash well with fork. Drain water from tuna and mix with celery & onions, eggs, avocado, pickle relish, salt, and mayonnaise. Serve over lettuce. Makes 4 servings.

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Walnut-Cranberry Corn Bread Stuffing

This recipe makes enough stuffing for a 5-pound chicken or 6 pork chops.

Ingredients
2-1/4 cups, lightly crumbled corn bread
1/2 cup, fresh or frozen cranberries
1-1/2 cups, Gills Fresh Diced Celery & Onions
1/2 cup, toasted walnuts
1 carrot, minced
1-1/2 cups, hot turkey broth or water
4 tablespoon butter
2 tablespoons minced parsley
2 teaspoons dried sage leaves, crumbled
salt and pepper

Instructions
In a skillet over medium heat, melt butter; add carrot, celery and onions; saute until softened (about 10 minutes).

In a large bowl, toss corn bread with cooked carrot, celery and onion; add parsley, sage, salt and pepper. Add cranberries, walnuts and stock; mix well.

Place dressing in a 2-quart casserole; cover with lid or aluminum foil. Bake until center of stuffing registers 165 degrees F (about 30 minutes).

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Apple Sausage Stuffing

Ingredients
1 pound bulk pork sausage
2-1/2 cups, Gills Fresh Diced Celery & Onions
1/4 cup butter or margarine
1 21-ounce can apple pie filling
1 14-1/2-ounce can chicken broth
1 14-ounce package herb-seasoned stuffing cubes
1 cup pecan pieces
1/2 cup minced fresh parsley

Instructions
In a large skillet, brown sausage; drain. Add butter, onion and celery; saute 2 to 3 minutes or until vegetables are tender. Stir in pie filling, broth and parsley.

In a large bowl, combine stuffing cubes, pecans and apple mixture. Place in a 13 x 9-inch baking dish. Bake, uncovered, at 325 degrees F for 40 minutes. Makes 10 to 12 servings.