Bread Stuffing for Turkey
Cuisine: American
Author: Clifford A. Wright
Prep time: 72 hours
Cook time: 4 hours
Total time: 76 hours
  • ½ cup (1 stick) unsalted butter
  • 2 cups chopped shallots
  • 2 cups chopped celery
  • 2 pounds mild Italian sausage, casing removed, meat crumbled
  • 6 tablespoons finely chopped fresh tarragon leaves
  • 1 tablespoon ground dried sage
  • 1 tablespoon dried thyme
  • 1 tablespoon dried summer savory
  • 1½ tablespoons salt
  • 2 tablespoons freshly ground black pepper
  • 2 cups chopped fresh roasted and shelled chestnuts (see Note)
  • 4 loaves French baguette bread, cut in ½-inch cubes and left to dry for 3 days
  • ¾ cup Jack Daniels or Jim Beam bourbon
  • 2 tablespoons unsalted butter or turkey, goose, or duck fat
  • Turkey stock as needed
  1. In a large stock pot, melt the butter over medium heat, then cook, stirring, the shallots and celery until soft and translucent, about 8 minutes. Add the sausage and cook until it has turned color, breaking up the larger bits with a wooden spoon, about 12 minutes. Add the tarragon, sage, thyme, and savory and cook until the fresh herbs wilt, about 1 minute, then season with salt and pepper, stir, and add the chestnuts. Mix in the breadcrumbs. Toss and stir so that the bread is well coated.
  2. Transfer the breadcrumbs to a large mixing bowl and set aside. Correct the seasoning and toss. Sprinkle the bourbon all over and toss again. The stuffing can be made up to this point and refrigerated overnight. The stuffing should be very moist but not wet or soaking. If it is not, pour in some turkey stock, maybe a cup or 2, and toss again.
  3. Stuff the turkey with this stuffing. Place the remaining stuffing in a large casserole greased with the butter or turkey, goose, or duck fat. Press down and sprinkle the top with some turkey stock. Cover with aluminum foil and bake at 350 degrees F until crispy brown on top, about 1½ hours, moistening every 15 minutes with turkey drippings once the turkey is roasting.
Recipe by Cook-Coquus at