Sausage Bread Stuffing
If you prefer a plain bread stuffing, just omit the sausage.
From the book "Mad Hungry" by Lucinda Scala Quinn (Artisan Books).
Mad Hungry, November 2010
Yield Stuffs a 16- to 20-pound turkey
- 1 tablespoon extra-virgin olive oil
- 1 pound sweet Italian sausage, casing removed
- 2 tablespoons unsalted butter
- 1 onion, chopped
- 3 celery stalks, sliced on the bias
- 2 garlic cloves, minced
- 1 heaping tablespoon minced fresh sage leaves, or 1 teaspoon crumbled dried sage
- 1 cup white wine
- 1 whole loaf bread, crusts removed, cubed (5 to 6 cups)
- 1 cup chicken broth
- 1/2 to 1 teaspoon coarse salt (depends on saltiness of sausage)
- Heat a large skillet, add the olive oil, and cook the sausage, stirring and breaking it up until browned, about 8 minutes. Remove to a plate.
- Add the butter to the skillet and when it melts, add the onion and celery. Saute until the onion is translucent, 3 to 5 minutes. Stir in the garlic and sage and cook for 1 minute. Pour in the wine and deglaze the pan, stirring up any browned bits with a wooden spoon.
- Add the cubed bread to the mixture and toast and turn a bit. Stir in the cooked sausage, the chicken broth, and salt to taste and cook for 1 minute. Cool the mixture. (This can be done quickly by spreading the mixture on a rimmed cookie sheet and chilling it in the refrigerator.)
- Stuff the mixture into the cavity and neck of a cooked turkey, or place it in a large buttered baking dish and bake at 375 degrees Fahrenheit for 25 minutes, or until browned on top and heated through.
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