Hello friends, I like to make my Turkey Stuffing/Dressing outside of my Turkey because you all should know what I put inside my turkey if you watched the video! I want to share how to make this amazing dish for your Thanksgiving feast! This is the same recipe I prepared in my restaurant for 22 years and in my cooking school for the past 20 years! You will also think it is one of the best stuffing you ever had!!!
2poundsPorkTurkey or Chicken Sausage, casings removed
2cupsYellow Onionsdiced small
1 ½cupsCelery Heartsdiced small
1 ½cupsCarrotsdiced small
2tablespoonsfresh Sagechopped
2tablespoonsfresh Rosemarychopped
2tablespoonsfresh Thymechopped
6cupsCorn Muffins or Cornbreadcrumbled
1Granny Smith Applesskinned and diced small
1cuppeaches in a light syrup cut into medium dice
¼cupfresh Parsleychopped
1cupRoasted Chestnuts
Salt and Pepper to taste
1cupMilk or Buttermilk
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Recipe Instructions
Preheat Oven to 375°
Spray a baking pan or dish (approx. 15"x10"x2") with a non-stick spray or brush with butter.
Soak the raisins at room temperature in your favorite liquor for at least 6 hours, preferably overnight. If you do not have the time to wait, put them covered in the microwave for 2 minutes to plump them up.
In a large sauté pan over high heat, sauté the sausage and cook until golden brown. Add the onions and cook until light golden brown. Add the carrot and celery and cook for 5 minutes. Add the fresh herbs and cook for an additional 2 minutes or until the vegetable are almost cooked but not mushy.
Transfer to a large bowl with the muffins; add the apples, peaches, chestnuts, salt and pepper, buttermilk, and raisins mix well.
Pack the lasagna pan with the mixure and sprinkle with the chopped parsley.
Put the lasagna pan onto a baking sheet and bake for about 1 hour or until the top is golden brown.