Deluxe Turkey Stuffing
Source of Recipe
50 Best Stuffings and Dressings by Rick Rodgers (Broadway Books; October, 1997)
List of Ingredients
12 tablespoons (1 1/2 sticks) unsalted butter
2 large onions, chopped
5 celery ribs with leaves, chopped
3 medium carrots, peeled and chopped
2 Granny Smith apples, peeled, cored, and chopped
4 garlic cloves, minced
2 tablespoons poultry seasoning, preferably homemade
1 pound small mushrooms, quartered
1 cup dry white wine
2 pounds bulk pork breakfast sausage
1 (1- pound) bag seasoned bread stuffing mix (8 cups)
1 (1-pound) bag seasoned cornbread stuffing mix (8 cups)
2 pounds chestnuts, roasted and peeled, coarsely chopped
1 cup chopped fresh parsley
4 eggs, beaten
2 to 2 1/2 cups turkey or chicken broth, as needed
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Recipe
1. In a large skillet, melt 1 stick of butter over medium heat. Add the onions, celery, carrots, apples, and garlic. Cover and cook, stirring often, until the carrots are crisp-tender, about 7 minutes. Increase the heat to medium-high. Uncover and cook, stirring often, until the onions are golden, about 10 minutes. Stir in the poultry seasoning. Scrape the vegetable mixture and butter into a very large bowl.
2. Add 2 tablespoons of butter to the skillet and melt over medium heat. Add the mushrooms. Cover and cook until the mushrooms begin to give off their liquid, about 3 minutes. Uncover and cook, stirring often, until the liquid evaporates and the mushrooms begin to brown, about 8 minutes. Pour in the wine and bring to a boil. Add to the vegetables in the bowl.
3. In the same skillet, melt the remaining 2 tablespoons of butter. Add the sausage and cook, stirring often and breaking up the meat with a spoon, until the sausage is cooked through, about 10 minutes. Add to the bowl and mix well.
4. Stir in the bread stuffing mixes, roasted chestnuts, and parsley. Gradually sitr in the eggs and about 2 cups broth, until the stuffing is evenly moistened but not soggy. Season with the salt and pepper. use as a stuffing. Or place in a lightly buttered casserole, drizzle with 1/2 cup broth, cover, and bake as side dish.
YIELD: 20 Cups
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