Yankee Turkey Stuffing Favorite

Yankee Turkey Stuffing Favorite Ingredients

10 c White Bread (Firm), In 1"	1/2 c Parsley, Minced
1 c Milk	1 1/2 tb Fresh Thyme, Minced, Or 1
1/2 c Butter, (1/2 To 3/4)	1 1/2 ts Dried Sage, Rubbed To Powder
1/2 lb Kielbasa, In Small Dice, Or	1/2 ts Nutmeg, Freshly Grated
2 lg Onions, Diced, (4 Cups)	1/2 c Raisins
1 1/4 c Celery, Diced	1/2 c Dried Apricots, In Small
3/4 lb Mushrooms (In Large Dice),	1 c Pecans, Broken In Pieces
1/2 c Port Wine	2 lb Chestnuts, Roasted, Peeled,
2 lg Cloves Garlic, Minced	2 lg Eggs, Lightly Beaten

Instructions for Yankee Turkey Stuffing Favorite

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 on Jul 9, 1997

Main Ingredient: TurkeyCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Apricot	Butter	Celery	Chestnut
Eggs	Garlic	Milk	Mushroom
Nutmeg	Onion	Parsley	Pecan
Port	Raisins	Sage	Thyme

Chicken Mastercook Stuffing Celery Garlic Butter Onion Parsley Port Raisin Wine Milk Mushrooms Turkey

for flavor and categorization

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