November 19, 2010
Permitted use provided by: MissHomemade.com
- 6 cups stuffing cubes (white, wheat, cornbread or a mixture), instructions top of page
- 1 pound sage pork sausage or kielbasa
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1/4 cup homemade unsalted butter
- 4 teaspoons fresh sage, chopped
- 3 teaspoons fresh rosemary, chopped
- 1/3 cup fresh parsley, minced
- 1 granny smith apple, peeled-cored and chopped
- 1/2 cup dried cranberries, chopped (optional)
- turkey giblets and neck (for broth)
- Better than Bouillon Turkey or Chicken base
- 3/4 to 1-1/2 cups chicken or turkey broth
The night before: In a saucepan, add 4 cups of water with the turkey giblets and neck. Add 2 teaspoons of Better than Bouillon Chicken or Turkey base, with the butter; bring mixture to a boil. Simmer for 30 minutes and remove from heat.
Mince the giblets and neck meat and keep in the refrigerator until the next day. Place the broth in a container and store overnight in the refrigerator also. The flavors are better when you do this the night before.
The next day: Bring out the broth and bring to a boil. Remove from the heat. In a large skillet, cook the sausage with the onions and break up the lumps. Add the chopped celery, fresh sage, rosemary and cook for 2 to 3 minutes while stirring.
Place the stuffing cubes in a large bowl. Pour sausage mixture over the cubes and toss with two large spoons. Add the chopped parsley, apples, cranberries, minced giblets and neck meat to the cubes and mix well.
Pour 1 cup of the hot broth over this mixture and toss to incorporate. Add more broth as needed to moisten the cubes. Stuff the turkey.
If you are going to bake this - spray a dish with vegetable oil, cover and bake for 30 minutes in a 350 degree oven. Uncover and mix well; adding more broth if needed. Bake uncovered for another 15 to 20 minutes.
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