by loubaby
View
my 19 recipes »
loubaby's Notes:
1/4 cup butter, unsalted Ask a question about this ingredient
2 cups onions, chopped Ask a question about this ingredient
2 cups celery, chopped Ask a question about this ingredient
1 bunch fresh fennel, chopped Ask a question about this ingredient
1 pound smoked pork Kielbasa sausage, diced Ask a question about this ingredient
6 garlic cloves, minced Ask a question about this ingredient
1 1/2 teaspoon salt Ask a question about this ingredient
1 1/2 teaspoon dried thyme Ask a question about this ingredient
1 teaspoon black pepper Ask a question about this ingredient
4 dried bay leaves, crumbled Ask a question about this ingredient
1 pound loaf challah bread, torn (or Polish Babka) Ask a question about this ingredient
1 1/2 cup chicken broth Ask a question about this ingredient
Melt butter in heated large skillet over medium high heat; saute onions, celery and fennel until browned about 12 minutes. Add sausage and garlic; cook 5 minutes. Stir in salt, thyme, pepper and bay leaves and cook 3 minutes.
Ask a question about this stepMeanwhile, if challah is not stale, spread out cubes in baking sheet and dry out in 250 oven about 30 minutes, stirring once.
Ask a question about this stepCombine sausage vegetable mixture with bread and add chicken broth as needed to make a moist but not soggy mixture.
Ask a question about this stepFill a 16 lb prepared turkey with stuffing. Cook turkey as directed. Otherwise place stuffing in a roasting pan; cover and bake 350 about an hour until done. Uncover for last 10 minutes.
Ask a question about this step
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
