*  Exported from  MasterCook  *
 
                      Yankee Turkey Stuffing: Favorite
 
 Recipe By     : Dressed Birds? Stuffed Birds? Yankee Magazine November 1996
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Chicken And Poultry              Mastercook
                 Posted To Mastercook Group
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   10      Cups          White Bread (Firm) -- In 1 Cubes
    1      Cup           Milk
      1/2  Cup           Butter -- (1/2 To 3/4)
      1/2  Pound         Kielbasa -- In Small Dice
                         Or Other Garlic Sausage
    2      Large         Onions, Diced -- (4 Cups)
    1 1/4  Cups          Celery -- Diced
      3/4  Pound         Mushrooms (In Large Dice) -- (3 Cups)
      1/2  Cup           Port Wine
    2      Large         Cloves Garlic -- Minced
      1/2  Cup           Parsley -- Minced
    1 1/2  Tablespoons   Fresh Thyme -- Minced
                         Or 1 1/2 Teaspoons Dried
    1 1/2  Teaspoons     Dried Sage -- Rubbed To Powder
      1/2  Teaspoon      Nutmeg -- Freshly Grated
      1/2  Cup           Raisins
      1/2  Cup           Dried Apricots -- In Small Dice
    1      Cup           Pecans -- Broken In Pieces
    2      Pounds        Chestnuts -- Roasted, Peeled
                         Or 2 Cups Vacuum-Packed, Roasted, Peeled, -- Broken
 In Pieces
    2      Large         Eggs -- Lightly Beaten
 
 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. Ad more milk only if
 very dry.
 
                    - - - - - - - - - - - - - - - - - - 
 
 
 Nutr. Assoc. : 0 0 0 0 0 4294 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0