- 1/2 cup butter (1 stick)
- 6 celery stalks, finely diced
- 2 medium onions, finely diced
- 1 loaf French bread, cut into 1-inch cubes and toasted (10 cups)
- 1 cup dried cherries
- 3/4 pound Italian sausage, casings removed, cooked, and crumbled
- 3/4 cup fresh flat-leaf parsley, chopped
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 14.5-ounce cans chicken broth
By Sara Quessenberry, November 2004
- Melt the butter in a 12-inch skillet over medium heat. Add the celery and onions and cook until translucent, 5 to 7 minutes.
- In a large bowl or pan, combine the celery and onions with the bread, cherries, sausage, parsley, salt, and pepper. Add the broth and stir until well combined.
- Using a large spoon, loosely stuff the mixture into the turkey just before roasting. Cover and bake any unused stuffing in a 325° F oven for 1 hour; uncover and bake for 15 minutes more. Serve warm.
This year I added a twist, chestnuts imported from France.
Here's why I haven't added them before...and why I did this time. I love a good find!
I love it when frugality and good taste find each other.
Hang on, I'm whipping up (get it?) my recipe for coconut cream pie...
You've got your cholesterol medicine, right?