Thanksgiving Turkey Stuffing
Gary,
Sorry for the delay; here it is:
(taken without permission from The New Basics Cookbook, by
Julee Rosso & Sheila Lukins, published by Workman Publishing,
ISBN 0-89480-341-7)
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Thanksgiving Turkey Stuffing
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2 Tb vegetable oil
3 cups chopped celery, with leaves
2 cups chopped onions
1 pound bulk country pork sausage, broken into small chunks
2 tart apples, cut into 1/2-inch cubes
1 cup hazelnuts, toasted, skinned, and chopped
1 cup dried pitted cherries [recipe's still great if you can't get these]
6 cups stale bread cubes
1 teaspoon salt
1 teaspoon dried thyme leaves
1 teaspoon crumbled dried sage leaves
freshly ground black pepper, to taste
1 cup tawny port (medium-dry sherry works well too)
1 cup chicken stock, fresh or canned, well-seasoned with salt & pepper
Heat the oil in a large skillet. Saute the celery and onions over low
heat until softened but not browned, 10 minutes. Transfer to a large
mixing bowl.
Add the sausage to the skillet and cook, breaking up with a spoon,
until it is cooked through and lightly browned, about 10 minutes.
Add the sausage to the vegetables in the bowl.
Stir the apples, hazelnuts, and cherries into the sausage mixture.
Add the bread cubes, and toss lightly. Sprinkle with the salt,
thyme, sage, and pepper. Toss lightly again. Add the port and
stock, and toss until well blended.
Makes enough stuffing for an 18-20 pound turkey.
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I've made about 1/2 this recipe for a 9 pound turkey, and I couldn't fit it
all in the two cavities. The recipe recommends putting any extra stuffing
in an oven proof dish, and baking it next to the turkey during the last
45 minutes of cooking. Be sure to stir in a bit of the pan juices
before you put the extra stuffing in the oven.
More Stuffing Recipes
Source:
rec.food.cooking