11-2-11: Thanksgiving stuffing

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After Thanksgiving dinner one usually feels stuffed. Get great tips for making a delicious Thanksgiving stuffing.

Crucial tip: Create a basting liquid of chicken broth, apple Cider & butter (3 cans of broth, 1 cup of apple cider, 1 stick of butter) and baste you bird every 15 minutes

Serves: 4 servings

  • 1 pound sweet Italian sausage, casing removed
  • 2 cups sliced crimini mushrooms,
  • 2 cups of chopped tri color peppers
  • 1/2 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 1/2 cup of your favorite Italian herbs mixture (chopped fine) Italian parsley, rosemary, basil
  • About 4 to 6 cups of artisan bread or good crusty Italian bread cut in 1 inch cubes
  • 1/2 cup grated Parmesan
  • 1 cup freshly chopped parsley leaves (Italian preferred)
  • 1 & 1/2 cups reduced-sodium chicken broth, or more as needed
  • ½ cup of white wine.
  • Salt and freshly ground black pepper
  • 2 tablespoons freshly chopped thyme leaves
  • 2 tablespoons freshly chopped rosemary leaves
  • 1 turkey (about 12 pounds), giblets removed and saved for your gravy


  • Heat a large skillet over medium-high and add sausage. Cook 3 to 5 minutes, until browned and cooked through, breaking up the meat as it cooks.
  • Add peppers, mushrooms, onion, garlic, and seasoning. Cook until mushrooms soften about 3 minutes. add, rosemary thyme & wine to deglaze and cook for another 3 minutes.
  • Transfer mixture to a large bowl and add bread cubes, cheese, parsley, and 1 & 1/2 cups broth. Toss to combine, allowing liquid to soften bread cubes. If stuffing seems dry, add more broth to soak cubes.
  • Refrigerate covered and let rest for 1 hour. Chef’s tip: much better if prepared 1 day in advance.
  • When needed stuff your turkey and bake according to direction.
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