Vicki’s Go-To Stuffing

Adapted from The New Basics Cookbook by Julee Rosso and Sheila Luikens.
Makes enough for a 18-20 lb turkey.

2 T. butter
2 c. each – diced celery & onion
1 c. diced carrots
1 lb Italian sausage
2 c. chopped apples
1 c. toasted and skinned hazelnuts, chopped
1 c. dried cranberries
6 c. stale bread, cubed
1 t salt
1 T. fresh thyme, chopped
1 T. fresh sage, chopped
Salt and pepper to taste
1 c. Port wine
1 c. chicken broth

Heat butter in a large skillet. Saute the celery, onions and carrots over medium low heat until softened, then transfer to a large bowl.
Add the sausage to the skillet and cook through, breaking it up into small pieces as it cooks. Transfer to the bowl with the veggies. Also add the apples, nuts, and cranberries to the bowl and mix well. Add the bread cubes and toss. Add the herbs, salt and pepper. Toss lightly. Add the port and broth. Toss until well blended.
If you are daring or are as old as I am and have lived through many years of eating stuffing cooked inside a turkey, loosely stuff your turkey and roast the turkey according to your favorite recipe. If you like your stuffing safer and crispier, place in a large baking dish, cover and place it in the oven with the turkey for the last 45 minutes of roasting. Uncover to crisp the top during the last 15 minutes.


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