Fall 2008 Menu Everything for Everybody Stuffing - Featured on as Epicurious Spice-Salted Roast Turkey with Sherry Gravy Smoke-Salted Roast Turkey with Honey-Chipotle Glaze Herb Salted Gravy with Shallot Dijion Gravy Turkey Stock Quince Tarte Tatin Main Recipe Index

Makes about 20 cups (enough for an 18-lb bird, plus more to bake on the side)

12 tablespoons (1 1/2 sticks) unsalted butter
2 large onions, chopped
5 celery ribs with leaves, chopped
3 medium carrots, chopped
2 Granny Smith apples, peeled, seeded, and chopped
4 garlic cloves, minced
2 tablespoons poultry seasoning, preferably homemade
1 pound small mushrooms, quartered
1 cup dry white wine
2 pounds bulk pork breakfast sausage
2 pounds vacuum-packed chestnuts, coarsely chopped
1 (1-pound ) bag seasoned bread stuffing mix (8 cups)
1 (1-pound) bag seasoned cornbread stuffing mix (8 cups)
1/2 cup chopped fresh parsley
3 cups turkey or chicken broth, as needed
4 large eggs, beaten
Salt
Freshly ground pepper

1. In a large skillet, heat 1 stick of butter over medium heat. Add the onions, celery, carrot, apples, and garlic. Cover and cook, stirring often, until the carrots are crisp-tender, about 7 minutes. Increase the heat to medium-high. Uncover and cook, stiring often, until the onions are golden, about 10 minutes. Stir in the poultry seasoning. Scrape the vegetable mixture and butter into a very large bowl.
2. Add 2 tablespoons of butter to the skillet and heat over medium heat. Add the mushrooms. Cover and cook until the mushrooms begin to give off their liquid, about 3 minutes. Uncover and cook, stirring often, until the liquid evaporates and the mushrooms begin to brown, about 8 minutes. Add the wine and bring to a boil. Transfer to the vegetables in the bowl.
3. In the same skillet, heat the remaining 2 tablespoons of butter. Add the sausage and cook, uncovered, stirring often and breaking up the meat with a spoon, until the sausage is cooked through, about 10 minutes. Add to the bowl, along with the chestnuts, and mix well.
4. Stir in the bread stuffing mix and the parsley. Gradually stir in about 2 cups of broth and the eggs. Season with salt and pepper to taste. Use as a stuffing. Or, place in a lightly buttered casserole, drizzle with the remaining 1/2 cup of broth, cover, and bake as a side dish.