Ingredients
1 lb Challah bread -cut into 1" cubes
1 lb sweet Italian sausage (I’ve switched to Hurley Ridge stuffing sausage)
1 large onion chopped
4 celery stalks chopped (remove strings)
1/4 cup of water chestnuts quartered (I’ve switched this to 4 granny smith apples)
1/2 cup Pecans chopped coarsely
2 tbsp. parsley chopped coarsely
1 1/4 tsp. sage
Oregano, salt and pepper to taste (I don’t use oregano)
1/4cup chicken stock
2 tbsp. unsalted butter melted
Preparation
Place bread cubes on baking sheet and toast in oven. Remove casing from sausage and Sauté in a little olive oil with the onion, celery, parsley and seasoning. Combine mixture in a large bowl with the bread cubes. Add water chestnuts and pecans. Slowly add chicken stock. If it seems too dry add more stock. Taste for seasonings and adjust. Stuff turkey and place remaining stuffing in a baking dish, top with butter and bake.
