Stuffing...

1 Tbsp. Olive Oil
2 Cloves Garlic (pressed)
1 Large White Onion (diced)
2 C. Sliced Mushrooms (8 oz pkg.)
2 Stalks Celery (sliced)
4 C. Bread Cubes (I use an onion seasoned french bread)
1/2 C. Apple Cider
2 Eggs
1 14 oz. Can Chicken Broth
1 tsp. Rubbed Sage
1 tsp. Ground Thyme
4 C. Mrs. Cubbison's Herb Seasoned Cube Stuffing (10 oz. box)

(Several hours or the night before, cut french bread into small cubes and spread out on a cookie sheet to dry.)

In a large skillet heat oil and saute garlic, onion, mushrooms and celery until tender. In a large mixing bowl place dried bread cubes and pour apple cider over top. Mix well. In a small mixing bowl combine 2 eggs, chicken broth, sage and thyme. Whisk together until well blended. Add Mrs. Cubbison's stuffing to french bread cubes, mix. Pour wet mixture over the bread/stuffing and stir until evenly coated. Fold in vegetables. Lightly stuff turkey and roast. (Or place in a greased 9x13 pan and bake at 350* for 40 minutes.)

(Stuffing for my first solo Thanksgiving 11/27/08. If it was just me eating this I would add chopped apples, pears, dried cranberries and more celery.)