FARCE A LA TAPENADE - Turkey stuffing

"My favorite Thanksgiving stuffing. Adapted from Julia Child. I always cook outside of the turkey."
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Ready In:
1hr 35mins




  • 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.

Questions & Replies

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  1. 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).
  2. Very flavorful. I adapted to a crock pot (4hrs high/8hrs low) by adding about 1/2c (it's a guess) of the giblet stock I had made for gravy. Used cremini mushrooms. I want to make more just thinking about it.
  3. I wish I could give this more than 5 stars. It is just a great and unusual stuffing. I feel like it was created just for me as it has everything I love so much -- capers, olives, anchovies (I like salt LOL) and mushrooms. It is very rich with the Italian sauage and I like that the texture isn't mushy -- the croutons hold their shape. Definitely a good one to try for those who are a bit bored with traditional stuffings.
  4. A good non-traditional stuffing. I think a foodie would like the change of pace, with the hit of citrus, the little suprise of the liver in some of the bites. My only reservation was that the mushrooms made it fairly visually unappealing. I used button mushrooms and they darkened up so much, the stuffing looked black. Maybe my mushrooms weren't fresh enough.
  5. I have also used this recipe for decades, but I have added wild rice to it. > > If there are leftovers, I have successfully added them to the turkey soup that > always results from Thanksgiving and added cream for a hearty winter soup, and > have also made packets with puff pastry for party appetizers.



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