Recipe by kiwidutch
My favorite Thanksgiving stuffing. Adapted from Julia Child. I always cook outside of the turkey.
Top Review by Vicki in AZ
Excellent. I tried it to make sure that it would be a hit at Thanksgiving. We all loved it. My husband is still requesting cornbread stuffing cooked inside the bird, so I'll be doing two birds and two dressings (as usual).
- 1 lb italian sweet sausage, casings removed
- 1 cup minced onion
- 1 turkey liver, minced (optional)
- 1 lb fresh mushrooms, trimmed,wiped,diced
- 1 cup black olives, pitted and chopped
- 3 anchovy fillets, mashed
- 2 tablespoons capers, squeezed of brine
- 2 tablespoons orange zest
- 2 eggs, lightly beaten
- 1 clove garlic, minced
- 1⁄2 teaspoon dried thyme
- 1 bay leaf, pulverized
- 5 cups croutons (5 to 6 cups)
- salt and pepper
Directions See How It's Made
- Break up sausage meat and sauté in a frying pan over low heat until lightly browned; drain, reserving fat.
- Place sausage meat in a large mixing bowl.
- Return 2 tablespoons of sausage fat to the frying pan (if sausage meat didn't render enough fat, substitute olive oil); sauté onions until golden- about 8 minutes; add optional minced liver and sauté with onion an additional 2 minutes.
- Add onion mixture to sausage.
- Sauté mushrooms in 2 additional tablespoons of sausage fat (or olive oil) until pieces begin to separate from each other; add to sausage mixture.
- Add olives, anchovies, capers, orange zest, eggs, garlic, and herbs to sausage meat.
- Fold in the croutons, add salt and pepper to taste.
- Loosely stuff front and rear cavities of turkey immediately before roasting, or bake for 50 minutes in a 350 degree F.
- oven in a covered casserole.
- Makes about 2-1/2 quarts, or enough to stuff a 16- to 20-pound turkey.