Ingredients
Makes enough stuffing for a 10-pound bird
Step 1
Melt the butter in a saucepan with the chopped onion. Add the celery, celery tops, and thyme. Sauté the sausages gently or broil them. Add the salt and pepper to the crumbs and mix with the onion-celery mixture, the sausages, and the Madeira. Add more melted butter or some of the rendered sausage fat, if needed. Taste for seasonings. Stuff the turkey lightly.
Step 2
1. Omit sausages and add 1 cup whole kernel corn and 1/2 cup finely chopped green chiles (or 1 cup, if you like the taste of chiles). Substitute 1/2 cup cognac for the Madeira.
Step 3
2. Omit sausages. Sauté 1/2 pound sausage meat with the onions, breaking it up well. Add to the stuffing with 1 cup pecans.
Step 4
3. Omit sausages. Add 1 1/2 cups finely shredded Smithfield ham to the stuffing. Sauté the onions in ham fat instead of butter.
Step 5
4. Omit sausages. Add 2 cups crisp crumbled bacon to the stuffing. Sauté onions in bacon fat.
Step 6
5. Omit sausages and celery. Add 2 cups coarsely chopped Smithfield ham and 2 cups coarsely chopped roasted and salted peanuts. If peanuts are not to your liking, you may substitute toasted and salted filberts.
Step 7
6. If you like oysters in a stuffing, add about 2 dozen oysters with their liquor.
Leave a Review
Reviews (6)
Back to TopI LOVE this stuffing and look forward to it every year. I usually use Jimmy Dean Maple sausage instead of the chipolatas and it's wonderful.
JenLovesFood
11/21/2007
Nothing better than a classic..any recipe that we are still following since 1965 is a keeper. Delicious.
Anonymous
Honolulu, HI
11/21/2005
I keep the saugage and added green chiles and 1 cup toasted pine nuts. I had request from my guest for the resipe
Carlsbad, CA
11/29/2003
I made this last Christmas and it was excellent and loved by all. I'm making it again for this year's Thanksgiving. Love the Madeira wine..
Anonymous
Mississauga, Ontario, Canada
10/9/2003
perfect, The Madiera adds just the right flavor.I used apple chicken breakfast sausage. Definatly a keeper.
Anonymous
San Francisco, California
11/28/2002
Very nice. Easy to prepare and also easily adaptable. I was able to add my own special touch to this recipe with no problem and it came out great! This is a perfect base recipe. I definately recommend this!
Derrick Johnson
Little Torch Key, Florida
11/20/2001
