Friday, November 27, 2015
I stopped stuffing the turkey several years ago because in order to get the stuffing to 165 degrees F, the breast tends to be overdone and dry, even with brining. The turkey cooks much faster when it is unstuffed and you don't have to worry about removing the stuffing from the bird within a hour. My husband cuts the turkey up and puts it all on a platter. Any parts we don't use, the dogs love!
1 rustic loaf of country sourdough or white bread, cut into ½-inch cubes
2 t grape seed oil
1 lb sage sausage, crumbled
6 T unsalted butter
1 large onion, diced
4 stalks celery with tops, diced
1 T fresh thyme leaves
2 T minced fresh sage leaves
1 t poultry seasoning
3 cups chicken stock or broth, divided
Salt and freshly ground black pepper
½ cup chopped Italian parsley
Preheat oven to 275 degrees F.
Place bread cubes on two large baking sheets and bake for 45 minutes, stirring occasionally.
This can be done a few days ahead and when cool, place in an airtight container.
In a large skillet, cook the sausage over medium heat until golden brown, about 15 minutes. Remove with a slotted spoon to another bowl and set aside.
Pour off most of the grease.
In the same large skillet, melt the butter and add the onions and celery and sauté over medium-low heat for 15 minutes.
Add the thyme, sage, and poultry seasoning.
Season to taste with salt and pepper and sauté a minute more.
Add the sausage back to the skillet, along with ½ cup of chicken stock and stir to combine.
In a large bowl, mix the bread cubes with the dressing ingredients.
In another bowl, whisk together the eggs with the remaining 2 ½ cups of the stock.
Pour into the bread ingredients and mix to combine.
Transfer the mixture to a large greased baking dish, such as a large oval gratin dish or lasagna pan.
Bake in the 350 degree F oven for 45 minutes.
Remove foil and bake an additional 15 minutes at 375 degrees F.
Fluff with a fork before serving and serve hot.