the years my wife has developed a crowd-pleasing stuffing with a
contrast of textures: soft (corn bread), spicy (sausage), chewy (dried
apricots), and crunchy (pecans).
Yield: 15-20 servings
Time: 30 minutes
2 boxes corn bread mix
3 celery stalks, washed, ends trimmed, leaves discarded
1 pound mushrooms, brown, shiitake, or portabella, washed, pat dried, finely chopped
2 medium yellow onions, peeled, ends removed, finely chopped
4 garlic cloves, peeled, finely chopped
1 stick sweet butter
1 1/2 cups turkey or chicken stock
4 Italian style sweet sausages
1 cup dried apricots, finely chopped
1/2 cup pecans, roughly chopped
Sea salt and pepper
Make the corn bread the night before and leave the pan on the counter so the corn bread dries out. Use any cornbread mix you like. My wife uses Jiffy. It's inexpensive and tastes great. The instructions are on the box.
Saute the sausages whole in a frying pan with a little olive oil until browned, remove, cut into bite-sized pieces, and set aside. Pour off the excess fat. Add the celery, mushrooms, onion, and garlic into the pan with the stick of butter and saute. Season with sea salt and pepper. Cook until lightly browned, then add stock and summer 15 minutes.
Cut the cornbread into chunks and crumble into a large mixing bowl. Add the apricots, pecans, and the saute. Stir well and set aside until you're ready to stuff the turkey.
- Recipe courtesy of David Latt
by Scott R. Kline