10 c White bread (firm);
- in 1" cubes
1 c Milk
1/2 c Butter; up to 3/4 c
1/2 lb Kielbasa; in small dice
- or other garlic sausage
2 lg Onions (4 c); diced
1 1/4 c Celery; diced
3/4 lb Mushrooms (3 c); in large
- dice
1/2 c Port wine
2 cl Garlic; minced
1/2 c Parsley; minced
1 1/2 tb Fresh thyme; minced -OR-
1-1/2 ts Dried thyme
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
For a 15 lb 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 to medium high, add the
mushrooms and cook, stirring 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.
