Turkey Stuffing

January 15, 2016

Submitted by Gene Amole

Serves 10 people plus

20 slices of white bread 
6 slices of dark, Jewish pumpernickel 
tablespoon salt. 
1 teaspoon pepper 
1 tablespoon sage 
1 1/2 Ib.breakfast sausage 
1 1/2 lb. Italian sausage
1 cup chopped celery 
1 cup chopped onion 
1 cup chopped walnuts or macadamia nuts 
3 to 4 tablespoons chopped, fresh parsley 
1 to 2 peeled, cored Granny Smith or Jonathan apples 
Handful of cranberries 
2 cups thick-sliced mushrooms 
1/4 lb. butter 
2 cans chicken broth 
2 tablespoons Harvey's Bristol Cream or jug sherry

Relax. It is impossible to screw up turkey stuffing. First, let’s assume you are roasting a 15-20-poundbird. You will need about 20 slices of white bread and a half dozen slices of dark, Jewish pumpernickel. Lightly toast and cut each slice into crouton-size cubes and put into a large bowl. It's a good idea to mix spices separately in a small bowl. 

Combine a tablespoon of salt with a teaspoon of pepper and a tablespoon of sage. Be careful not to use too much salt because there is salt in some of the other ingredients. Next, mix the spices and sprinkle them over the bread cubes. Now, you are ready to go to the stove. Crumble and brown in a skillet, a half-pound each of breakfast sausage and Italian sausage. Drain off the grease, and remove sausage with a slotted spoon and add it to the bowl with the bread cubes and spices. Add a cup each of chopped celery, chopped onion and chopped walnuts. If you are a big spender, use macadamia nuts instead of walnuts. 
Add three or four tablespoons of chopped, fresh parsley. Peel, core, chop and add one or two Granny Smith or Jonathan apples. I like to mix in a handful or so of fresh cranberries for color. To all of this, add a couple of cups of mushrooms, sliced thick. 

The last thing to add is the liquid. Melt a quarter-pound of butter in two cups of canned chicken broth. After it is blended, add two tablespoons of either Harvey’s Bristol Cream or jug Sherry. Take a little nip for yourself. You are almost there. Drizzle the liquid over the ingredients in the large bowl. I like a reasonably fluffy stuffing. You can add more liquid if you like. 
Toss the bread cubes and spices with the liquid until evenly mixed. Stuff the bird both fore and aft, but not too tightly. The stuffing expands while the bird is roasting. As for how to roast it, take the easy way out and use one of. those oven bags and follow the directions on the package.