Thanksgiving Stuffing


Thanksgiving Stuffing
Serves 10-12

1 yellow onion, chopped
1 8 oz. package sliced baby bella mushrooms
2 tbs. chopped fresh parsley
2-3 cloves of garlic, chopped
2 apples, peeled, cored & cubed (or use pears if using my turkey recipe!)
3-4 celery ribs, chopped
1 c. dried tart cherries (or dried cranberries)
1/2 c. red wine
1 loaf stuffing bread, cubed and toasted (or left out overnight)
1 lb. sweet Italian sausage meat
1 3.5 oz package Italian style chestnuts, chopped
chicken stock
2 tbs. butter (plus some extra)
salt & pepper
Grated parmesan

Preheat the oven to 350°. Butter a large baking dish and set aside.

Heat 2 tbs. butter over medium heat in a large sauce pan. Add in onion and cook for 3 minutes. 

Add mushrooms, parsley, salt & pepper and cook another 3 minutes.

Add in the garlic and stir until fragrant.

Add apples, celery, and cherries to the mushrooms and stir. Reduce heat to low and continue cooking, stirring occasionally until everything has softened.

In the meantime, heat a separate pan over high heat. Sear and brown the sausage meat, sing a wooden spoon to break it into small pieces.

Pour red wine over sausage and scrape up any browned bits from the bottom of the pan. Remove from heat.

In a large bowl combine apple mixture with sausage. Add in bread and chestnuts and stir until well combined. The bread should have absorbed most of the liquid from the mixture but may still be dry. If it is, drizzle the mixture with chicken stock and stir until it looks moist again. Take a taste and adjust seasoning if necessary.

Spread mixture into buttered baking dish. Sprinkle parmesan over the top, dot with butter and cover the dish with foil.

Bake at 350° for 30 minutes. Remove foil and bake another 15 minutes until the top and edges get a little crispy. 

Serve for Thanksgiving or any family meal!

Buon Appetito!