Ingredients
- 1 pound bulk pork sausage
- 1 turkey liver, minced
- 1 cup onions, peeled and chopped
- ½ cup celery, very thinly sliced
- 1 teaspoon fresh thyme, chopped
- 1 loaf good bread, sliced
- 1 cup mild, pitted California-style black olives, sliced
- 1 cup walnut pieces
- ½ cup Italian parsley, chopped
- 2 tablespoons Cognac or 4 tablespoons Madeira, port or dry sherry
- Kosher salt and freshly ground black pepper to taste
- ½ to 1 cup stock, depending on desired moistness
- Nutritional Information
Nutritional analysis per serving (12 servings)
295 calories; 18 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 7 grams polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 12 grams protein; 61 milligrams cholesterol; 554 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 cups
Preparation
- Cook the sausage and the minced turkey liver in a large heavy pan over medium heat, stirring until cooked and making sure the sausage meat is well broken up, about 12 minutes.
- Add the onions, celery and thyme and cook, stirring frequently, until the onions are tender and pale yellow, about 10 minutes.
- Toast the bread slices and dice; you should have about 3 cups. Place the sausage mixture in a bowl and add the bread.
- Add the olives, walnut pieces, Italian parsley, Cognac, salt and pepper.
- Add enough stock so the stuffing will hold together in the bird.
30 minutes
Dining and Cooking