Simple Turkey Stuffing
The great thing about stuffing is that it's almost impossible to mess up: A little more of this or less of that won't affect your results too much. The one thing you want to have just the right amount of is liquid, to keep the stuffing moist but not soggy.
- 4 tablespoons unsalted butter
- 4 onions, coarsely chopped (about 4 cups)
- 5 stalks celery, coarsely chopped (about 2 1/2 cups)
- 1 large bulb fennel, coarsely chopped (about 2 cups), optional
- Coarse salt and freshly ground pepper
- 1 tablespoon each finely chopped fresh rosemary and sage
- 1 pound sweet fennel sausage, removed from casings and cut into 1-inch pieces
- 6 ounces jarred or vacuum-packed whole peeled chestnuts (about 1 heaping cup)
- 2 day-old Italian bread loaves (about 8 ounces each), cut into 1/2-inch cubes (about 12 cups)
- 3/4 cup chopped flat-leaf parsley
- 2 to 3 cups Brown Turkey Stock
In a large saute pan, melt butter over medium heat. Add onions, celery, and fennel; season with salt and pepper. Add rosemary and sage. Cook, stirring occasionally, until vegetables are soft and golden, about 10 minutes.
Meanwhile, cook sausage in a medium nonstick skillet over medium heat, stirring occasionally, until browned and cooked through, about 8 minutes.
Using your fingers, break chestnuts into large pieces. Stir chestnuts and sausage into the vegetables. Transfer mixture to a large bowl. Add bread cubes; toss well to combine.
Drizzle 2 cups stock over mixture, tossing to moisten evenly. Use additional stock if necessary. (The mixture should feel quite moist when squeezed.) Season with salt and pepper. Stir in parsley.
Place the stuffing in a buttered 2 1/2- to 3-quart shallow baking dish or in an ovenproof gratin dish. Stuffing can be made to this point up to 2 days ahead; refrigerate, covered
Preheat oven to 350. Bake stuffing until heated through and top is browned and crusty, 35 to 45 minutes. Serve hot.