Yankee Turkey Stuffing: Favorite

* Exported from MasterCook *

Yankee Turkey Stuffing: Favorite

Recipe By : Dressed Birds? Stuffed Birds? Yankee Magazine November 1996
Serving Size : 1 Preparation Time :0:00
Categories : Chicken And Poultry Mastercook
Posted To Mastercook Group

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 Cups White Bread (Firm) -- In 1" Cubes
1 Cup Milk
1/2 Cup Butter -- (1/2 To 3/4)
1/2 Pound Kielbasa -- In Small Dice
Or Other Garlic Sausage
2 Large Onions, Diced -- (4 Cups)
1 1/4 Cups Celery -- Diced
3/4 Pound Mushrooms (In Large Dice) -- (3 Cups)
1/2 Cup Port Wine
2 Large Cloves Garlic -- Minced
1/2 Cup Parsley -- Minced
1 1/2 Tablespoons Fresh Thyme -- Minced
Or 1 1/2 Teaspoons Dried
1 1/2 Teaspoons Dried Sage -- Rubbed To Powder
1/2 Teaspoon Nutmeg -- Freshly Grated
1/2 Cup Raisins
1/2 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 Large 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 1/2 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.

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Nutr. Assoc. : 0 0 0 0 0 4294 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0