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.
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