Thanksgiving Stuffing

This is my family recipe for traditional Thanksgiving dinner, and I cannot have Thanksgiving without it! I always stuff my turkeys for a few key reasons, including:

• Flavor: My stuffing is loaded with different flavors from herbs, spices, fruits, veggies and sausage which make the turkey taste delicious
• Juices from drippings: as the turkey cooks, the juice flavors from stuffing create the most amazing gravies
• Moisture: I firmly believe a stuffed bird always comes out more moist
• Space: Stuffing your turkey does save space in the oven especially when juggling a big holiday meal with lots to cook 

Important note: Stuffing a turkey can tack on more time to your cooking clock. So be certain you read the instructions on "stuffed" versus "unstuffed" turkey cooking times. I would never recommend increasing the temperature! That will only dry it out!

Ingredients: 

• 1 pound ground pork sausage (I usually opt for the Jimmy Dean brand)
• 4 large apples, cored and cubed into bite size pieces
• 1 heart of celery stalks, sliced into bite size pieces
• 2 cloves of garlic, minced
• 2 yellow onions, minced
• 2 cups dried raisin/cranberry mix 
• 12 cups bread cubes (1.5 loafs of bread); I usually save my "ends" from my kids sandwiches and toast them lightly a few days before making my stuffing
• KITCHEN'S KEEPER to taste
• 1 lemon
• 1 cup white cooking wine
• 1 stick of unsalted butter
• 4 cups chicken stock

Directions:

You can make your stuffing a day or two before Thanksgiving to save the stress of trying to do it all in one day. Sauté the ground pork in a large skillet until it's about 3/4's cooked through. Do not overcook it! The pork will continue cooking once stuffed into your turkey. In a large baking pan, combine the mostly cooked pork, apples, celery, garlic, onion, raisin/cranberries and bread cubes. Mix to combine and sprinkle with KITCHEN'S KEEPER to taste. If you plan to make this ahead of time, you're all done! Cover and set into the refrigerator until Thanksgiving day.

On Thanksgiving morning, pull your turkey out of the brine and place into a large roasting pan. Make sure the bag of turkey parts has been removed from the cavity of the bird. Then begin to stuff your turkey with the stuffing. Be sure to pack as much as possible into the cavity and don't be worried if it's falling out of the bird.

Follow the cooking instructions for your stuffed turkey. 

Separately, in a saucepan, combine the cooking wine, butter, chicken stock, the juice of one lemon and more KITCHEN'S KEEPER to taste. Simmer on low and use this as a basting juice while your turkey cooks. Make sure you keep basting the entire turkey with this juice until the entire saucepan is empty. It will continue to add flavor and richness throughout the cooking process. 

Once the turkey is finished, I usually remove all the stuffing and place it into a serving bowl for the dinner table. Carve your turkey and enjoy every bite! Happy Holidays!