Stuffing Tricia’s

By exdircomp

Ingredients

• 16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
• 8 tablespoons (1 stick) unsalted butter
• 2 cups medium-diced yellow onion (2 onions)
• 1 cup medium-diced celery (2 stalks)
• 2 Granny Smith apples, unpeeled, cored and large-diced
• 2 tablespoons chopped flat-leaf parsley
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 3/4 pound spicy sausage
• 1 cup chicken stock
• 1 cup dried cranberries
• 1 cup dried tart cherries
• 1 small jar of roasted chestnuts
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon of dried sage
• Mushrooms (optional)

Preparation

Step 1

Preheat the oven to 300 degrees F.
Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Remove the bread cubes to a very large bowl.
Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. In same saucepan saute the mushrooms till they start to release their liquids. Add to the bread cubes and vegetables mixture.
Add the chicken stock and chestnuts and dried fruits to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm or Place the stuffing into the main cavity of the turkey and into the neck of the bird.. I cook a 12-pound turkey for 2 1/2 hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.