Yankee turkey stuffing favorite

Yield: 1 Servings

Measure Ingredient
10 cups White Bread (Firm), In 1\" Cubes
1 cup Milk
½ cup Butter, (1/2 To 3/4)
½ pounds Kielbasa, In Small Dice, Or Other Garlic Sausage
2 larges Onions, Diced, (4 Cups)
1¼ cup Celery, Diced
¾ pounds Mushrooms (In Large Dice), (3 Cups)
½ cup Port Wine
2 larges Cloves Garlic, Minced
½ cup Parsley, Minced
1½ tablespoon Fresh Thyme, Minced, Or 1 1/2 Teaspoons Dried
1½ teaspoon Dried Sage, Rubbed To Powder
½ teaspoon Nutmeg, Freshly Grated
½ cup Raisins
½ cup Dried Apricots, In Small Dice
1 cup Pecans, Broken In Pieces
2 pounds Chestnuts, Roasted, Peeled, Or 2 Cups Vacuum-Packed, Roasted, Peeled,, Broken In Pieces
2 larges Eggs, Lightly Beaten

For a 15 pound turkey. Spread bread on a cookie sheet and let it dry out overnight. Place it in a large bowl, pour 1 cup milk over, and toss lightly. Set aside. Melt ½ cup butter in a wide skillet over medium heat.

Add the sausage and cook, stirring often, until the meat is lightly browned. Remove it with a slotted spoon. Cook and remove the celery the same way. There should still be a generous film of fat in the pan; if not, add butter. Raise heat ot medium high, add the mushrooms and cook, sitrring often, until browned. Add the mushrooms to the bread bowl and pour the winde into the skillet. Stir it around to loosen all the browned bits, then pour into the bread bowl. Add seasonings, fruit and nuts and toss madly until all is combined. Taste, adjust seasons, then stir/toss in the eggs.

Ad more milk only if very dry.

Recipe by: Dressed Birds? Stuffed Birds? Yankee Magazine November 1996 Posted to MC-Recipe Digest V1 #662 by Peg Baldassari <Baldassari@...> on Jul 9, 1997

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