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Stuffing: Smoked Sausage & Rosemary Stuffing

Source of Recipe

The Best of Gourmet" by the editors of Gourmet Magazine


List of Ingredients

12 slices stale, homemade-type white bread
1/2 pound smoked sausage (such as kielbasa), chopped
1/2 cup unsalted butter (1 stick)
11/2 cups chopped onion (3 medium)
11/2 cups chopped celery
2 large cloves garlic, minced
2 tablespoons chopped fresh rosemary or 2 teaspoons dried
1 cup thinly sliced green onions, including some of the green tops
1/3 cup minced fresh parsley
1 teaspoon salt, or to taste
1/8 teaspoon cayenne pepper, or to taste
1/2 teaspoon black pepper



Recipe

Preheat oven to 300 degrees.

Bake the bread slices in 1 layer on baking sheets for 10 to 20 minutes, or until they are pale golden, then let them cool. Enclose the slices in a large plastic bag and, with a rolling pin, crush them coarsely. Transfer the crumbs to a large bowl.

In a large skillet, cook the sausage over moderate heat, stirring, until some of the fat has been rendered and the sausage is golden. Transfer the sausage with a slotted spoon to the bowl of crumbs. Add the butter to the fat remaining in the skillet, melt it, and add the onion and the celery. Cook the mixture over moderately low heat, stirring, until the vegetables are softened. Add the garlic and the rosemary and cook the mixture, stirring, for 1 minute. Transfer the mixture to the bowl of crumbs, add the green onions, parsley, salt, cayenne and black pepper, and combine the stuffing well. Stuff the turkey and cook immediately.

If you want to make stuffing ahead, prepare crumbs and set aside. Cook the sausage and vegetables, and refrigerate separately. Combine crumbs, sausage, vegetable mixture, green onions, parsley, salt, cayenne and black pepper. Stuff turkey and bake immediately.

YIELD: Enough to stuff a 14 pound turkey.