Prep time: 20 min
Cook time: 40 min
Total time: 1 hour
Note:For a 16- to 20-pound turkey
With this stuffing you could skip the turkey. Yes, it's a long list of ingredients, but this is a winner. Our old friend Herman Merkin mastered this mix. He brought it to our first married Thanksgiving. We've been making it ever since.
Certainly use store-bought cornbread. Add it and the nuts to the mix just before stuffing the turkey.
- 9-inch square pan of stale cornbread (1 recipe), cut into 1/2-inch dice
- 1/2 cup dry white wine
- 1/4 cup chopped dried apricots
- 1/4 cup raisins
- 3 tablespoons extra-virgin olive oil or butter
- 1 large onion, chopped
- 1 large stalk celery, chopped
- salt and pepper to taste
- 3/4 pound spicy sausage meat, crumbled
- 3 large clove garlic, minced
- 1/2 teaspoon ground allspice
- 1 teaspoon ground ginger
- 1 tightly-packed tablespoon fresh basil, chopped
- 2 tightly-packed teaspoons each fresh thyme and oregano, chopped
- 1/4 cup honey (optional)
- 1 tart apple, cored and chopped
- 1 pound chestnuts, roasted and shelled, or jarred ones
- 1/2 cup pine nuts, toasted
- 1/4 cup slivered almonds, toasted
- 9-inch square stale cornbread, cut into 1/2-inch dice
- 1. In a medium bowl combine wine and dried fruits. Set aside.
- 2. Heat oil in a large skillet over medium-high heat. Cook onion and celery with salt and pepper until soft. Add sausage and sautèuntil cooked through. Pour off all but a little of the fat. Stir in garlic, spices and herbs. Cook 1 minute. Stir in honey and the wine/fruit mixture and cook over high heat for two minutes. Remove from heat. Cool and refrigerate.
- 3. Before stuffing the turkey reheat, adding the apple, chestnuts, pine nuts, almonds, and cornbread. Season to taste. Either bake in a buttered shallow baking dish at 375°F. for 30 minutes, or loosely stuff turkey.