10 cup White Bread (Firm), In 1" Cubes
1 cup Milk
1/2 cup Butter, (1/2 To 3/4)
1/2 lb Kielbasa, In Small Dice, Or Other Garlic Sausage
2 large Onions, Diced, (4 Cups)
1 1/4 cup Celery, Diced
3/4 lb Mushrooms (In Large Dice), (3 Cups)
1/2 cup Port Wine
2 large Cloves Garlic, Minced
1/2 cup Parsley, Minced
1 1/2 tbsp Fresh Thyme, Minced, Or 1 1/2 Teaspoons Dried
1 1/2 tsp Dried Sage, Rubbed To Powder
1/2 tsp Nutmeg, Freshly Grated
1/2 cup Raisins
1/2 cup Dried Apricots, In Small Dice
1 cup Pecans, Broken In Pieces
2 lb Chestnuts, Roasted, Peeled, Or 2 Cups Vacuum-Packed, Roasted, Peeled,, Broken In Pieces
2 large Eggs, Lightly Beaten
|
|
For a 15 pound turkey. 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 ot medium high, add the mushrooms and cook, sitrring often, until browned. Add the mushrooms to the bread bowl and pour the winde into the skillet. Stir it around to loosen all the browned bits, then 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. Ad more milk only if very dry.
Recipe by: Dressed Birds? Stuffed Birds? Yankee Magazine November 1996 Posted to MC-Recipe Digest V1 #662 by Peg Baldassari <Baldassari@CompuServe.COM> on Jul 9, 1997
|
|
