Ingredients for Classic Stuffing:

This recipe will stuff a 10 lb turkey:

- 12 oz - 350g hot and sweet Italian sausage, casing removed

- 2 onions, chopped

- 14 oz -115g blanched hazelnuts

- 20 slices sourdough bread, cubed

- 3 eggs

- 1 cup - 225gr unsalted butter

- 4 celery stalks, chopped

- 2 cup - 480ml turkey or chicken stock

- 2 tsp dried sage

- 4 tbsp olive oil

- 1 fennel bulb, chopped

- ½ tsp dried thyme

- 1½ tsp dried rosemary

- ½ cup - 100ml dry white wine

- salt and ground black pepper

Preparation the Stuffing:

Preheat oven to 356°F - 180°C.

Spread the sourdough bread cubes in a single layer on a large baking sheet.

Bake in the preheated oven until evenly toasted.

Transfer toasted bread cubes to a large bowl.

Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown. Let cool; coarsely chop, then add to bowl with bread.

Heat olive oil in a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned.

Add the celery, sage, rosemary and thyme.

Cook, stirring, for 2 minutes to blend flavors.

Pour sausage mixture over bread in bowl. Reduce heat to medium and cook wine in skillet, scraping up any browned bits, until almost all evaporated.

Add ½ cup - 110g butter, cook, stirring, until melted. Drizzle over bread mixture.

Whisk eggs and 2 cups stock in a medium bowl and pour over bread mixture. Season with salt and pepper and toss.

Allow stuffing to cool completely before loosely stuffing a turkey.


Classic Stuffing

Tastyfood - Recipes