8 quarts cubed loaves of bread, such as sandwich, foccaoia, ciabatta, rolls (about 3#)
2 sticks-butter
2 large onions, diced
2 # bulk ltalian sausage (good quality)
4 T. dried oregano
2 T. fennel-seed
1 T. coarse ground pepper
2 quarts whole milk
Cut bread into 1 ” cubes and bake on baking sheet in 200 degree oven for 10-15 minutes or
until dry, not toasted. Toss bread cubes occasionally to get the heat throughout the bread.
Set aside in a 13 quart bowl. In a large saucepan, melt butter. Saute onions until soft,
about 10 minutes. Add dried oregano, fennel seed and coarse ground pepper. Cook
another 4-5 minutes on low heat. Transfer to bread cubes in large bowl and mix well. In
same pot, brown Italian sausage until cooked through, crumbling the sausage as you cook
it. Transfer the sausage to bowl with bread. Mix all ingredients well. The bread should
absorb all the butter from the onions and be coated with sausage and onions. Taste for
seasoning. When ready to stuff bird ( the next day), add enough whole milk to bread
stuffing to soften (about 4-6 cups, depending on density of bread). Don’t make it too
soggy. Stuff cavities of bird loosely and put remaining stuffing in baking pan. Bake
extra stuffing at 350 degree for 45 minutes, covered with foil.
THE TURKEY
giblets and neck of turkey
3 quarts water
1 carrot, 2 ribs celery, 1 onion (with skin on) all cut in half
1 T. salt
1 tsp. black pepper
sprigs of thyme and sage or 1 tsp. dried thyme and 1 tsp. dried sage
Place all ingredients in pot. Simmer on low heat for 1 hour, covered. Using a ladle
pour 1 cup liquid from pot (not the vegetables) over turkey. Do this every half
hour while the turkey is roasting at 325 degree. Use the pan drippings and strain the remaining
liquid from stock to make gravy after turkey is done.
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