Yankee Turkey Stuffing

Time

Ingredients

Ingredients

10 cups firm white bread, cut in cubes
1 cup milk
1/2 cup butter
1/2 lb. kielbasa or
other garlic sausage, cubed
2 lg. onions, diced
1-1/4 cup celery, diced
3/4 lb. mushrooms, diced
1/2 cup port wine
2 lg. cloves garlic, minced
1/2 cup parsley, minced
1-1/2 tbsp. fresh thyme, minced or
1-1/2 tsp. dried thyme
1/2 tsp. nutmeg, freshly grated
1/2 cup raisins
1/2 cup dried apricots, diced
1 cup pecans, broken into pieces
2 lbs. chestnuts, roasted, peeled and broken into pieces
2 lg. eggs, lightly beaten
1-1/2 tsp. dried sage, rubbed to powder

Instructions

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 to medium-high. Add the mushrooms and cook, stirring often, until browned. Add the mushrooms to the bread bowl and pour the wine into the skillet. Stir it around to loosen all the browned bits. 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. Add more milk only if very dry.

Author's Comments

For a 15 pound turkey.

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