Recipe by Adopted Parisian
This stuffing is delicious and elegant and will make you look like you created a complicated dish. In reality, it is very easy and is great for the first time Thanksgiving host!
Top Review by Chef Dan D.
I served this up Thanksgiving dinner yesterday and it was a big hit with my family and guest. Everyone gave it 4 stars. I used Italian turkey sausage and 5 sweet potatoes in lieu of 6 because I thought that the sweet potatoes would over power everything else. I added an extra cup of bread cubes to take the place of the potato. Instead of day old bread cubes I used Brownberry traditional sage & onion cubed stuffing.When I had everything mixed together it appeared to dry for my taste so I mixed in one egg and sprinkled a small amount of chardonnay over the top and then mixed it all together.
- 1 tablespoon extra virgin olive oil
- 2 lbs turkey sausage (I like Italian)
- 1 onion (chopped)
- 4 stalks celery & leaves (chopped)
- 4 cups day old bread cubes
- 6 large sweet potatoes (peeled, cooked and cut in bite sized pieces)
- 1 cup chopped mushroom
- 4 large pears (chopped coarsely)
- 2 tablespoons garlic (minced)
- salt and pepper
- 1 teaspoon nutmeg
Directions See How It's Made
- Saute the sausage meat and oil in a medium frying pan. Drain the fat from the browned sausage and add the chopped onion and celery. Saute until the onion is soft. Place in large casserole dish.
- Stir in rest of the ingredients well. Stuff the turkey if desired and bake the extra alongside for one hour in a greased casserole dish.
- Make sure the stuffing is at room temperature before stuffing the turkey or baking alone.