Wild Turkey
John James Audubon
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Sheila Lukins' Favorite Stuffing

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Harvest Table
Etienne, Nicole
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Sheila Lukins' Favorite Stuffing
(Parade Magazine, November 14, 1999)

12 cups of cubed (1 inch) French bread
4 tablespoons olive oil
2 tablespoons dried thyme
Salt and pepper to taste
2 pounds well-spiced turkey sausage
(casings removed), broken into clumps
4 cups chopped onions
4 cups chopped celery
2 tablespoon finely minced garlic
2 teaspoons dried sage leaves, crumbled
2 apples, cut into 1/2-inch dice
1 cup dried cherries
1 cup dried apricots, quartered
2 cups defatted chicken broth

1. Preheat oven to 350 degrees F. Place the bread cubes in a large bowl
and toss with 2 tablespoons of olive oil, thyme and salt and pepper to taste. Spread the bread cubes on 2 baking sheets and bake for 15 to 20 minutes
or until lightly toasted, shaking the sheets occasionally. Return to the bowl.
2. Brown the sausage in a heavy pan over medium heat, breaking up the clumps. Using a slotted spoon, remove the sausage to the bowl, dis-
carding any fat. Place the remaining 2 tablespoons oil in the heavy pan
and sauté the onions, celery, garlic and sage over medium-low heat for
15 to 20 minutes or until wilted, stirring often. Add to the bread cubes
along with the apples, cherries and apricots. Toss well.
3. Drizzle the broth over the mixture to moisten, as desired, then toss
well. Season with salt and pepper to taste. Cool to room temperature
before stuffing the turkey.

Yield: 12 cups, enough stuffing for an 18-pound turkey.
 

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