Serves 4
Note: This recipe is better made with 2-day old bread.
INGREDIENTS
- 2 medium sized Spanish onions, diced
- 5 celery stalks, diced
- 2 lb mushrooms, cleaned, trimmed and chopped finely
- 1 lb sour dough bread, cut into cubes 2 days in advance to dry out
- 1 lb cooked sweet Italian sausage, broken up into small pieces
- 6 eggs
- 1/4 cup chopped Italian parsley
- 2 sprigs of fresh thyme
- 2 cups of Fairway chicken stock
- 1 teaspoon Fairway Sea Salt
- 1 teaspoon Fairway Tellicherry Pepper
- 4 tablespoons butter
- 1 tablespoon corn oil
DIRECTIONS
- Melt 2 tablespoons of butter in a heavy pot over medium heat.
- Add the celery and onions and cook for 30 minutes but do not brown.
- After 30 minutes, remove the celery and onions from the pot and place them in a large bowl.
- Add the remaining 2 tablespoons of butter to that same pot and add your chopped mushrooms.
- Cook over a high flame to dry the mushrooms out. Add them to the large bowl with the celery and onions.
- Add in the cooked sausage, bread cubes, eggs, thyme and the parsley. Mix with your hands to blend everything together.
- Add just enough chicken stock to moisten the mixture, and add salt and pepper to taste. Mix well.
- Preheat the oven to 350 degrees.
- Rub a large roasting pan with 1 tablespoon of corn oil and then add the stuffing to the pan. Do not pack the stuffing too tightly in the pan.
- Cover the pan with aluminum foil and place it in the preheated oven for 1 hour.
- Remove the pan from the oven, take the foil off and give the stuffing a good mixing.
- Put it back in the oven for another 30 minutes without the foil to let the stuffing brown a little.
Chef’s Note: At Thanksgiving, I do not even try to make sure that my turkey is hot for the meal, but I do make sure that everything else is very hot - gravy, candied yams, stuffing, etc. This way you have one less thing to worry about and you will not dry out your turkey.
