Stuffing is one of those things no holiday feast should be without. It’s a perfect savory accompaniment for turkey and cranberry sauce. I call this Robin’s foolproof stuffing because it’s easy to make and I have yet to meet anyone who doesn’t like it. And of course, it’s Robin’s because she’s the brains of the food operation at our house. Drying the bread can be done ahead of time so that you’re not trying to do everything at the last minute. If you don’t eat pork, you can round out the turkey theme with a turkey breakfast sausage instead of pork.
Ingredients of the Turkey Stuffing Recipe
1 loaf sliced bread of choice, buttermilk white is good
1/2 lb turkey or pork breakfast sausage, bulk
Giblets reserved from turkey
4 Tbl butter
1 onion, small diced
3 cloves garlic, sliced
1 core of celery, with leaves, small slice
1/4 c white wine
3 c chicken stock, maybe more to moisten
3-4 sprigs sage, leaves chopped
2-3 sprigs thyme
1/2 tsp celery seed
Salt and pepper
How to Prepare this Stuffing Recipe
1) The day before lay out bread slices on oven racks and set temp for 200 or warm setting; allow bread to dry completely for several hours or overnight
2)Break bread into small pieces into a large mixing bowl; brown sausage in a little olive oil in a large skillet on medium high heat
3) Remove sausage to mixing bowl with bread and sweat onion, celery, whole thyme sprigs, and garlic in butter till translucent; chop giblets into small pieces and add to onions to cook 2-3 minutes
4) Deglaze pan with wine and reduce by half; add chicken stock and season with salt and pepper and remove thyme sprigs; add to mixing bowl along with herbs and celery seed; stir to moisten and add more stock if needed, it should be moist but not dripping
5) Butter a baking dish (glass is best) and add mixture to dish; press stuffing into dish and bake at 350 degrees for approx 30 min, if top begins to brown too quickly cover with foil to finish; sides should be brown and center should be set and not gooey
Serves 4-5
Daily Munch 