It's the Final Countdown ........ Today is the last day to do any prepping, to make tomorrow a stress free day. We are going to get that stuffing all mixed up and ready, so tomorrow all you have to do is pop it in the oven before the bird goes in. After the turkey comes out of the oven, pop the stuffing in a 300 degree oven and reheat for about 30 min., while the turkey is resting. Pop in any other sides that need to be reheated. This stuffing recipe turned out really good and the leftovers were even more amazing.
Ingredients: (serves 12) 3 T. olive oil 1 1/2 lb. sourdough bread, cut or torn into small pieces 4 c. really good chicken stock (preferably homemade) 5 large eggs, beaten Salt and pepper
1 large yellow onion, diced 3 stalks celery, diced 3 carrots, peeled and diced 1 c. baby bella mushrooms or shitake 12 1/2 oz. italian sausage, casing removed (I used 12 oz. sweet italian and 6 oz. hot italian) 3/4 c. dry white wine 1 1/2 c. flat leaf parsley 1/2 c. chopped fresh dill Directions: Chop or tear the bread into pieces. Line a baking sheet with parchment paper and drizzle the bread with a tiny amount of olive oil. Bake at 375 for about 15-20 minutes. Pull the bread out once it is a light golden brown. Do not over bake. Transfer the bread to a large mixing bowl. Pour the broth over the bread and let sit, tossing occasionally, until absorbed; fold in eggs. Heat a large skillet over medium heat with 3 T. oil. Add onions and season with a tsp. of salt and 1/2 tsp. of pepper. Cook covered, stirring occasionally for 10 minutes. In a saucepan, crumble up sausage till nice and brown. Drain in colander and set aside. Add celery, carrots and mushrooms and cook, covered for 5 minutes. Uncover and cook veggies, till nice and tender. Incorporate sausage and cook 2 minutes. Add wine and cook until nearly absorbed, then add in the parsley and dill. Pour the sausage mixture over the bread and toss to combine. Transfer the mixture to a baking dish. Cover with foil and pop in the fridge. An hour before baking, remove stuffing from fridge and allow to come to room temperature, about an hour. Preheat oven to 375. Bake, covered with foil for 30 minutes. Uncover, and bake for 25 minutes more.