I had the honor of helping my mom with the "stuffing" for as long as I can remember, I really loved it! Then I started cooking more and more for my family and my mom cooked less and less because it was just her and Dad for most days. So slowly I started to take over the Holiday cooking. I always made my mom's "stuffing" the way she made it, until I started getting more brave in the kitchen. Now I have made it my own and this is how I do it!
You could totally cut this recipe in half, this will feed 10-15 people
4 lb Italian Turkey Sausage
4 tbsp Oil (I used grape seed oil)
3/4 lb Diced Pancetta
3 Yellow Onions Diced
2 Leeks Diced
2 Heads of Fennel Diced
2 Hearts of Celery Diced
1/4 c Fresh Sage Minced
1 tbsp Fresh Thyme Minced (Leaves only, save the stems for the stock.)
1 tbsp Fresh Rosemary Minced (Leaves only, save the stems for the stock.)
1c Fresh Parsley Minced (Leaves only, save the stems for the stock)
8 Cloves of Garlic Minced
16 oz Butter (Don't judge, it's Thanksgiving!)
1 1/2 tsp Salt
1 tsp Black Pepper
1 tsp Dried Cooking Lavender (Optional, but it works so well with the sage and fennel seeds in the sausage)
1/2 tsp Ground Cinnamon
1 tsp Dry Tarragon
3 Gala Apples Diced
2 or 3 loaves of your favorite Bread that is cut into 3/4" cubes (Corn Bread, Sour Dough, Challah, White, Wheat, all would work beautifully)
4 c Turkey Stock (C'mon, make your own, it is much easier than you think! I will post that recipe at the bottom of this one)
What to Do:
1. The Night Before Thanksgiving, dice up the Bread and lay it out on a Sheet Pan in a Single Layer and put it in your oven. Do Not Turn The Oven On! Just let it sit there and get stale. Leave it there until you are ready to mix up your Stuffin'.
A Few Days Before Thanksgiving:
1. Saute all the Turkey Sausage and a pinch of Salt and Pepper in 2 tbsp Oil over Medium-Medium High Heat until completely cooked.
2. Remove the Turkey Sausage and set aside.
3. In the same pot, lower the heat to Medium then add 2 tbsp Oil and Diced Pancetta. Cook until Crispy. About 7-8 minutes.
4. Remove the Crispy Pancetta into the same bowl as the Turkey Sausage and set aside.
5. Leaving all the yummy fat from the Pancetta in the pot, add 2 Sticks (8 oz) of Butter, and also the Onions and Leeks. Add a pinch of Salt and Pepper.
6. Let the Onions and Leeks get translucent and delicious- about 7-10 minutes.
7. While this is happening, dice the Celery Hearts and mince the Garlic and Fresh Herbs. Add to the Onions and Leeks in the pot. Add a pinch of Salt and Pepper.
8. Add the rest of the Butter, the Dried Herbs and the Cinnamon.
9. Stir in the Pancetta and Turkey Sausage and let it all get yummy and Delicious! 10-15 minutes
10. Add the Apples when you are ready to turn off the heat, you don't want them to turn into mush.
The Day of Thanksgiving:
1. Preheat the oven to 350 Degrees
2. Warm up the Turkey Sausage mixture and taste to make sure it doesn't need a little bit more Salt and Pepper.
3. Put all the Bread Cubes into a ginormous bowl.
4. Get ready to get dirty! Remove all watches, bracelets, rings and fake fingernails!
5. Add the Turkey Sausage mixture to the Ginormous Bowl and stir it all up with your hands. (This is also fun for your kids to do, but make sure they have Really washed their hands!)
6. Using a large Ice cream Scoop, scoop out the Stuffin' into a Greased Muffin Tin.
7. Bake until crispy and golden brown!
8. Serve with dinner instead of rolls (save the rolls for the next day to make Turkey Sandwiches!)
Turkey Stock
Ingredients:
3 Turkey Wings + the Giblets from the Turkey
2 Whole Carrots (no need to peel)
3 Stalks of Celery
1 Purple Onion Quartered
1 Head of Garlic Halved
1 Cinnamon Stick
3 Whole Cloves
10-15 Pepper Corns
1 Star Anise Pod
Stems from 1 Bunch of Parsley
2 Bay Leaves
3 Sprigs of Thyme
1 Large (about 8 inches or 2 4 inch) Stems of Rosemary
1 tsp Dry Tarragon
3 whole Allspice Balls
6qt water
What to do:
1. Put the Turkey on a Sheet Pan and Roast in a 400 Degree Preheated Oven, for 30 minutes.
2. Remove the Turkey and add it to a large Stock Pot (add all the yummy drippings from the pan)
3. Add all the veggies, spices and herbs and water.
4. Let boil for 3-6 hours... The longer the better.
5. Strain and freeze or use right now and freeze what you don't use.
I told you this was easy!
Did you notice that I didn't add salt? I don't like to do that because I want to control all of my own salt while I cook.
