Thanksgiving! Stuffing.

Here is the stuffing I made. It was a hit!

  • 1 pound sweet Italian turkey sausage, casings removed
  • 1/2 cup shmaltz
  • 3 cups onion, chopped
  • 2 cups celery, chopped
  • 1 tablespoon fresh sage, chopped
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 2 loaves grainy bread, cubed
  • 1 teaspoon ground allspice
  • 1/4 cup maple syrup
  • 1 cup pecans, toasted and chopped
  • 2 cups chicken stock, plus extra as needed
  • 1 cup dried cherries
  • Salt and pepper

Preparation

Add all ingredients to the pot in this order: first the schmaltz, when hot, the onions and celery, when translucent, push them to the side and add the sausage, stirring well to make sure all of the sausage gets nice and brown, once sausage is cooked, add the rest of the ingredients but only half the stock and add more stock only if it seems dry. This can be finished on the stove top or moved to the oven for a toasty top. Yum.

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