Favorite Turkey Stuffing Yankee Recipe
Servings: 1
Ingredients
- 10 c. White bread (hard), in 1 inch cubes
- 1 c. Lowfat milk
- 1/2 c. Butter, 1/2 to 3/4 c.
- 1/2 lb Kielbasa, in small dice Or possibly other garlic sausage
- 2 lrg Onions, diced, 4 c.
- 1 1/4 c. Celery, diced
- 3/4 lb Mushrooms (in large dice), 3 c.
- 1/2 c. Port wine
- 2 lrg Cloves garlic, chopped
- 1/2 c. Parsley, chopped
- 1 1/2 Tbsp. Fresh thyme, chopped Or possibly 1-1/2 tsp. dry
- 1 1/2 tsp Dry sage, rubbed to pwdr
- 1/2 tsp Nutmeg, freshly grated
- 1/2 c. Raisins
- 1/2 c. Dry apricots, in small dice
- 1 c. Pecans, broken in pcs
- 2 lb Chestnuts, roasted peeled, or possibly 2 c. vacuum-packed, roasted peeled, broken in pcs
- 2 lrg Large eggs, lightly beaten
Directions
- For a 15 lb. turkey. Spread bread on a cookie sheet and let it dry out overnight. Place it in a large bowl, pour 1 c. lowfat milk over, and toss lightly. Set aside. Heat 1/2 c. butter in a wide skillet over medium heat.
- Add in the sausage and cook, stirring often, till 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 in butter. Raise heat ot medium high, add in the mushrooms and cook, sitrring often, till browned. Add in 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 in seasonings, fruit and nuts and toss madly till all is combined. Taste, adjust seasons, then stir/toss in the Large eggs.
- Add in more lowfat milk only if very dry.
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