Recipe - Favorite Turkey Stuffing - Yankee

10 cup White bread (firm);
in 1 inch cubes
1 cup Milk
One half cup Butter; One half to Three fourths cups
One half pound Kielbasa; in small dice
Or other garlic sausage
2 lg Onions, minced ; 4 cups
1 One fourth cup Celery; minced
Three fourths pound Mushrooms (in large dice);
3 cups
One half cup Port wine
2 lg Cloves garlic; minced
One half cup Parsley; minced
1 One half tablespoon Fresh thyme; minced
Or 1One half teaspoons dried
1 One half teaspoon Dried sage; rubbed to powder
One half teaspoon Nutmeg; freshly grated
One half cup Raisins
One half cup Dried apricots; in small
dice
1 cup Pecans; broken in pieces
2 pound Chestnuts; roasted
peeled, or 2 cups
vacuumpacked, roasted
peeled, broken in pieces
2 lg Eggs; lightly beaten

Recipe by: Dressed Birds? Stuffed Birds? Yankee Magazine November 1996

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 One half 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.
Add more milk only if very dry.
Posted to MMRecipes Digest V4 #270 by Bill Webster thelma@pipeline.com
on Oct 15, 1997