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 |
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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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