Pan Stuffing essentials

2-3 celery stalks, diced
1 large onion, diced
optional - peppers, squash, carrots, chopped
1-2 apples, diced
1/2 c dried cranberries
optional - other dried fruit, such as dates, raisins, cherries, prunes
1 T. sage
1/2 t. savory
1/2 t. ground rosemary
optional - dill, tarragon, fennel
1/4 t pepper
1 t chicken soup base or 2 chicken boullion cubes
1 t lemon juice or several sections of orange, diced
3-4 c water, broth, or light colored juice, and/or white wine
1/2 c chopped walnuts
1 bag of bread crumbs or about half a loaf of bread crumbled and dried in the oven (oven at lowest setting with the door slightly propped to prevent cooking).

Saute vegetables in a large pot. Add fruit, herbs, spices, lemon juice, and enough water or broth to generously cover pan contents. Bring to a boil. Turn down and simmer covered at least 20 minutes until fruits and vegetables are tender (apples are likely to turn to sauce - not a problem. Dried fruit will take longer). (Add additional water while simmering if needed to keep ingredients covered with liquid.) Add nuts and slowly add bread crumbs, stirring to moisten all bread crumbs. Allow to sit at least five minutes and stir gently before serving. Invert pan over a large bowl to serve.

Mushrooms should only be added if few leftovers are expected as they don't keep well but the rest of the ingredients are readily stored in the fridge or freezer.

Browned ground sage sausage can be added at the same time as the fruit. Adjust herbs accordingly.