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Favorite Turkey Stuffing - Yankee

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  • 10 c White bread (firm); in 1 inch cubes
  • 1 c Milk
  • 1/2 c Butter; 1/2 to 3/4 cups
  • 1/2 lb Kielbasa; in small dice Or other garlic sausage
  • 2 lg Onions, diced; 4 cups
  • 1 1/4 c Celery; diced
  • 3/4 lb Mushrooms (in large dice); 3 cups
  • 1/2 c Port wine
  • 2 lg Cloves garlic; minced
  • 1/2 c Parsley; minced
  • 1 1/2 tb Fresh thyme; minced Or 1-1/2 teaspoons dried
  • 1 1/2 ts Dried sage; rubbed to powder
  • 1/2 ts Nutmeg; freshly grated
  • 1/2 c Raisins
  • 1/2 c Dried apricots; in small dice
  • 1 c Pecans; broken in pieces
  • 2 lb Chestnuts; roasted peeled, or 2 cups vacuum-packed, roasted peeled, broken in pieces
  • 2 lg Eggs; lightly beaten


Recipe by: Dressed Birds? Stuffed Birds? Yankee Magazine November 1996
For a 15 pound turkey. Spread bread on a cookie sheet and let it dry out overnight. Place it in a large bowl, pour 1 cup milk over, and toss lightly. Set aside. Melt 1/2 cup butter in a wide skillet over medium heat. Add the sausage and cook, stirring often, until the meat is lightly browned. Remove it with a slotted spoon. Cook and remove the celery the same way. There should still be a generous film of fat in the pan; if not, add butter. Raise heat ot medium high, add the mushrooms and cook, sitrring often, until browned. Add the mushrooms to the bread bowl and pour the winde into the skillet. Stir it around to loosen all the browned bits, then pour into the bread bowl. Add seasonings, fruit and nuts and toss madly until all is combined. Taste, adjust seasons, then stir/toss in the eggs. Add more milk only if very dry. Posted to MM-Recipes Digest V4 #270 by Bill Webster <> on Oct 15, 1997