Yield:
about 12 cups stuffing, enough for a 12- to 14-pound turkeyIngredients
1 medium sweet onion, chopped
1 cup chopped celery
8 tablespoons (1 stick) butter
1 pound Jerusalem artichokes, scrubbed and cut into 1/4-inch cubes
1/2 cup dried currants
2 teaspoons Bell’s seasoning
1 14-ounce package prepared herbed stuffing cubes (we used Pepperidge Farm brand)
2-1/2 cups chicken broth
1/2 cup halved red seedless grapes
1/3 cup chopped parsley
1 teaspoon ground black pepper
Instructions
In a large nonstick skillet (do not use iron, which discolors the Jerusalem artichokes), saut
