I've been saving this recipe to share for over a year now. Stuffing is my very most favorite part of the whole entire Thanksgiving feast. It is what I save my precious stomach space for each year and what I cannot get in adequate quantities the other 364 days.
But . . . there is a downside to the whole issue. Stuffing is not as popular with the heathen dogs I live with. Good news is that I get to gorge unfettered until I've eaten enough stuffing to be properly considered stuffed in my own right. The bad news is that I don't get to do it very often because of the objections I meet when it's on the table--they'll tolerate it only when there are other things like mashed potatoes on the menu. As if you can't get dumb ol' mashed potatoes anywhere.
Rotten, I know, but what are you going to do?
Well at least I can share this recipe with you. Stuffing is the most highly personal part of the whole Thanksgiving meal and here I am, opening up to share it with you. I couldn't offer any more, it's like handing over a piece of me.
5 tablespoons butter
2 large sweet onions such as vidalia or Maui onions
1 pound sliced crimini mushrooms
2 cups VERY finely chopped celery (I despise large chunks)
1/4 cup minced garlic
3 cups chicken broth
1 tablespoon sage
dash of summer savory
1 tablespoon fresh rosemary
salt and pepper to taste
10 cups dried bread cubes (I like rye or sourdough myself)
5 6-ounce jars marinated artichoke hearts, diced
1 pound browned pork sausage, crumbled
1 cup grated Parmesan cheese
Saute the onions, mushrooms, celery and garlic in the butter over a medium heat until golden brown and soft (about 20-25 minutes). Don't cook on high heat to cheat.
Add 1/2 cup broth and deglaze pan, stirring up browned bits and reducing slightly. Add the sage, savory, rosemary salt and pepper and stir another five minutes.
In a large bowl add the veggie/broth mix to the bread crumbs followed by the artichokes and Parmesan. Stir to combine and, with a gentle hand, add the broth little by little until it's the proper consistency--not too wet and clumpy, not too dry. Just enough to wet down the whole mix. At this point you can refrigerate the mix overnight if you choose (and I usually choose, it's much more convenient that way).
Use it to stuff a 15-20 pound turkey and if there is leftover stuffing, cook in a greased casserole dish separately for about 30 minutes, covered. Then when the turkey comes out and sits for 15 minutes (make sure your turkey sits for 15 minutes before carving to set the juices) take off the cover and brown it up for 15 minutes.
Have you entered this month's Write-Away Contest? It goes perfectly with a side of stuffing--the topic is "Grateful" and time is ticking away . . .
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