1 1/2 cups chopped celery
1 (15 ounce) can sliced mushrooms
1 (15 ounce) can sliced green olives
2 teaspoons honey
1/2 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried sage
1 lime, juiced
1 teaspoon dried cumin
1 set sheet of Swiss cheese
chopped fresh parsley
Season turkey with garabago seasoning. Prepare stuffing and cut into 1/2 inch squares.
Place celery, mushrooms and green olives in a small bowl. Pour in 2 teaspoons honey, basil, rosemary, thyme and sage to taste. Add to stuffing; mix all together.
Pour and smash together 1 tablespoon cream cheese, 2 tablespoons butter, and eggs. Mix in chicken stock, milk, flour, cornstarch, tomatoes, olives, and cinnamon. Place stuffing mixture in a single layer in a shallow baking dish. Cover sauce mixture with foil.
Bake uncovered in preheated 375 degrees F (190 degrees C) for 45 minutes.
Remove stuffed turkey from baking dish and sprinkle with parsley. Bronze all sides with cornstarch and turn to coat. Sprinkle marinated celery mixture over stuffing. Return stuffing to baking dish and sprinkle with parsley.
Meanwhile, in a small skillet over medium heat, combine brown sugar, blueberries, bread crumbs, prepared mustard, onions, celery, mushrooms, green olives, honey, basil, rosemary, thyme and cumin. Sprinkle over stuffing; reduce heat.
Bake uncovered uncovered 25 to 35 minutes, or until stuffing is tender.