414 - Holiday S.O.S.
All credit goes to my mom for making sure that Manojlovich family traditions are preserved during Thanksgiving. Here's a wonderful recipe that works wonderfully for not only this holiday, but also any time you need a side dish for your meal. No matter what the season this stuffing is sensational!
- 8 tbsps butter
- 1 Vidalia onion, finely chopped
- ½ cup fennel
- 1 tart apple, chopped
- 2 celery ribs, chopped
- 3 shallots, chopped
- ½ cup white wine
- ½ cup chicken stock
- 1 lb sausage, cooked (½ lb veal, ½ lb pork)
- 8 cups day-old white bread, chopped into cubes, crust on (can also use whole wheat)
- ¼ cup Italian parsley
- 1 tsp chopped fresh rosemary
- 2 tsp chopped sage
- 1 tsp chopped marjoram
- 1 tsp chopped oregano
- ¼ tsp ground pepper
- 1 tsp salt
Melt butter in a medium skillet. Once it starts to bubble, add the onion, fennel and celery. Saute for about five minutes, then add the shallots because they cook quicker than regular onions and the chopped apple. Turn off element, transfer skillet off the burner and allow this vegetable mixture to cool.
Cook sausage under a broiler or on a barbecue, slice it into small bite-size pieces and place into a medium size bowl. Add bread cubes and fresh herbs. Then, pour in the wine and chicken stock.
Add sautéed vegetables to this mixture and combine well. Transfer into rectangular baking pan, cover with tinfoil, and bake at 325º for 40 minutes.
This recipe works with both turkey and chicken, and is also a nice compliment to a vegetable side dish. So easy to prepare, another feature of this recipe is that it's so versatile. You can use ingredients that cater to your taste or diet. Feel free to play around with this recipe until the turkeys come home!