1/2 cup butter
3 cups chopped celery
4 cups diced onion
8 cups cubed and dried cornbread or bread croutons, unseasoned
1 quart broth, - turkey, chicken or vegetable
1/4 cup broth (optional)
1/2 cup chopped italian parsley
2 tbsp chopped fresh sage
8 oz. Spanish chorizo, chopped; or use andouille or spicy Italian sausage, about 2 cups
2 large granny Smith apple, peeled and chopped
1/2 cup toasted pecans, walnuts, pine nuts or hazelnuts, coarsely chopped
1In a large saute pan, melt the butter over medium heat. Stir in the celery and onions and cook, stirring often, until the vegetables are softened and the onion is transparent, about 15 minutes. It's okay to brown the onions a bit, but turn down the heat if they start to burn.
2Stir in the chorizo or other sausage if using. Cook another 5 minutes and remove from the heat. At this point you can refrigerate the vegetables and make the stuffing up to 3 days later.
3If you are making your own bread croutons, dice and toast the bread in a 250 degree oven for 15-20 minutes. Let sit out uncovered overnight or in an oven with a pilot light to dry.
4To finish the dish: Heat the broth to boiling and stir in the other 1/4 cup butter if desired. Combine the sauteed vegetables and the bread croutons well and pour over the warm broth. Season with salt and pepper and stir in the parsley and sage. Fold in any other additions and then turn into a buttered casserole dish. Bake covered at 350 degrees for 35 minutes, then uncover and bake 15 minutes more or until browned on top.
5If you are stuffing the turkey, stuff lightly and place any leftover stuffing in a buttered casserole to cook for the last 50 minutes of roasting time.
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