Tuesday, November 23, 2010

Salmonella is not a good side dish.

This is the stuffing I'm making...that ironically will not be stuffed anywhere (i'm doing a half recipe because my mom is making a half batch of hers).
  • 1 1 1/2-pound loaf sliced sourdough bread with crust, small dice (I will use a few different types of bread i.e. french, sourdough, challah, whatever looks good)
  • 1 1/2 pounds sweet Italian sausages, casings removed
  • 1 1/2 pounds hot Italian sausages (I'm only using Costco's mild italian sausage. It's the best)
  • 6 cups chopped onions
  • 2 cups chopped celery
  • 3/4 cup (1 1/2 sticks) butter, divided
  • 3 pounds Pippin or Granny Smith apples, peeled, cored, cubed
  • 2 pounds parsnips, peeled, cubed
  • 3/4 cup packed fresh sage leaves
  • 1/2 cup low-salt chicken broth (I will add more or less stock depending on how dry my bread is. You want it to be pretty soggy before baking because the bread will just suck up all that moisture like a sponge).


Preheat oven to 325°F. Bake bread cubes on 2 large rimmed baking sheets until lightly toasted, about 20 minutes. (or you can cut them and leave them to dry out over night)

Sauté sausages in very large skillet over medium-high heat until cooked through, breaking into pieces with spoon, about 15 minutes. Using slotted spoon, transfer to large bowl; add bread.

Add onions and celery to same skillet and sauté until golden brown, about 10 minutes; transfer to bowl with bread. Melt 1/4 cup butter in same skillet over medium-high heat. Add apples and sauté until tender, about 8 minutes; mix apples into stuffing. Melt 1/4 cup butter in same skillet over medium-high heat. Add parsnips and sauté until golden, about 10 minutes; mix into stuffing. Melt 1/4 cup butter in same skillet. Add sage and sauté until dark green, about 2 minutes. Mix sage and butter into stuffing. Season with salt and pepper.

Butter 15x10x2-inch glass baking dish. Stuff turkey. (You all know I'm not stuffing my turkey. Sacrilege.) Transfer remaining stuffing to prepared dish; drizzle with 1/2 cup chicken broth. Cover with foil. (Can be prepared 4 hours ahead. Cover and refrigerate.)

Preheat oven to 350°F. Bake stuffing covered until heated through, 45-60 min. Uncover and bake until beginning to brown, about 10 minutes.

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