1 1/2 Loaves crusty country-style
-white bread; cut into 1/3-
-to
; 1/2-inch cubes
; (about 10 cups)
; (14- to 15-ounce)
1 tb Butter
1 tb Olive oil
2 c Chopped onions
2 c Finely chopped celery
2 tb Chopped fresh sage
1/2 c Dry white wine
1 lb Ground pork
1/2 c Chopped fresh parsley;
-(packed)
1/2 c Chopped celery leaves;
-(packed)
3 lg Eggs
1 ts Salt
1/2 ts Ground nutmeg
1/2 ts Ground black pepper
1 c Canned low-salt chicken
-broth; (about)
Preheat oven to 350F. Spread bread on 2 large rimmed baking sheets.
Bake until golden brown, stirring occasionally, about 30 minutes.
Transfer to large bowl.
Melt butter with oil in heavy large skillet over medium-high heat. Add
onions and celery and saute until tender, about 8 minutes. Add sage;
saut? 1 minute. Add wine. Boil until wine evaporates, about 1 minute.
Add pork and cook until brown and cooked through, breaking up with
back of fork, about 4 minutes. Cool slightly. (Bread and pork mixture
can be prepared 1 day ahead. Cover separately. Store bread at room
temperature; refrigerate pork mixture.)
Stir pork mixture, parsley and celery leaves into bread cubes. Whisk
eggs, salt, nutmeg and pepper in medium bowl. Mix into stuffing.
To bake stuffing in Turkey: Loosely fill main turkey cavity with
stuffing. Add enough broth to remaining stuffing to moisten lightly
(about 1/4 to 1/2 cup, depending on amount of remaining stuffing).
Generously butter glass or ceramic baking dish. Spoon remaining
stuffing into dish. Cover with buttered foil, buttered side down.
Bake stuffing in dish alongside turkey until heated through, about 30
minutes. Uncover stuffing. Bake until top is just crisp and golden,
about 15 minutes.
To bake all of stuffing in baking dish:
Preheat oven to 350F. Generously butter 13x9x2-inch square glass or
ceramic baking dish. Add enough broth to stuffing to moisten (about
3/4 cup to 1 1/2 cups.) Transfer stuffing to prepared dish. Cover
with buttered foil, buttered side down; bake until heated through,
about 30 minutes. Uncover and bake until top is crisp and golden,
about 20 minutes longer.
Makes 10 to 12 servings.
Yields
1 servings