Prep 15 mins
Cook 1 hr
This can be prepared to stuff or made in a casserole. Makes enough to stuff a 12- to 14-pound turkey with extra to bake on the side. Or make in mini muffin pan and bake for 15-18 minutes making a nice appetizer. Or regular sized muffin pan for 20 minutes as a dressing side.
- 6 cups torn bite-size pieces of day-old homemade-style white bread, lightly oven toasted
- 4 ounces cooked breakfast sausage, crumbled
- 3 tablespoons unsalted butter
- 2 onions, diced
- 4 celery ribs, diced
- 1 carrot, shredded
- 3 tablespoons minced fresh sage leaves
- 2 tablespoons minced fresh thyme leaves
- 1 tablespoon minced fresh rosemary leaf
- 8 ounces presoaked dried cranberries
- 1 (10 ounce) jarpeeled whole roasted chestnuts, coarsely chopped
- 1⁄2 cup finely chopped fresh parsley leaves
- 1 -3 cup low sodium chicken broth or 1 cup vegetable stock or 1 cup giblet stock
- 2 large eggs, beaten to blend
- Place bread and sausage in to a large bowl.
- In a large skillet saute the onions, the celery, the sage, the thyme, and the rosemary, in the butter over moderately low heat, stirring, until the vegetables are softened about 5 minutes, add the chestnuts, cranberries stirring, for 1 minute.
- Add the vegetable mixture to the bread and sausage, tossing the mixture well, stir in the parsley and salt and pepper to taste, add as much broth just to soften and let the stuffing cool.
- Mix in eggs.
- The stuffing may be made 1 day in advance and kept covered and chilled. (To prevent bacterial growth do not stuff turkey cavities in advance.).
- Makes enough to stuff a 12- to 14-pound turkey with extra to bake on the side.
- Or bake covered in a well buttered 15 X 10 X 2-inch glass baking dish at 350 degrees for 30 minutes then remove foil for 15 minutes to crisp the top.
An easy to make, flavoursome and moist stuffing. I made this and Rita’s Mushroom Herb Stuffing Mushroom Herb Stuffing in casserole dishes. Both are equally delicious warm or at room temperature. We initially ate them warm, and there was considerable debate – among eight of us – as to which was the preferred stuffing. Most took the easy way out and sat on the fence, saying that they loved both equally, so it looks as if I’ll be making both whenever I make one of them! I made this stuffing exactly to the recipe, except for adding four cloves of minced garlic, marjoram instead of parsley which I’d run out of and three meatballs (Berthas Meatballs Berthas Meatballs) instead of the sausage. For the stock, I used a chicken stock variation of my Vegetable Stock Vegetable Stock, which I shall be posting shortly. Thanks, Rita, for another fabulous recipe which I shall be making again.