Directions
We all have our favorite stuffings for turkey, but it's fun to try out different recipes. My dad never wanted me to vary from my chestnut stuffing, but he's been gone for nearly 15 years, so I have tried some new ones the past few years. I always picture him carving the turkey at the end of the table and saving that slice above the breast near the neck just for me. Crisp skin and stuffing was all it amounted to, but I loved that. I prefer to stuff my turkeys rather than make the dressing separately, but it's not set in stone.
Keller's recipe is made in a casserole and I think you'll love it. Thomas Keller's Ciabatta and Sausage Stuffing
From Saveur, a recipe from Thomas Keller's Bouchon Bistro
Ingredients:
3 tbsp. unsalted butter
10 oz. bulk sweet or hot breakfast sausage, casing removed
1 carrot, cut into 1/4" dice
1 small yellow onion, cut into 1/4" dice
1 stalk celery, cut into 1/4" dice
2 cups turkey or chicken stock
1/3 cup olive oil
2 tbsp. roughly chopped parsley, plus more for garnish
2 tbsp. roughly chopped rosemary
2 tbsp. roughly chopped sage
1 (12-oz.) loaf ciabatta bread, cut into 1" pieces
Kosher salt and freshly ground black pepper, to taste
Method:
Heat oven to 375°.
Melt 1 tbsp. butter in a 12" skillet over medium-high. Cook sausage, stirring and breaking up meat into medium pieces, until browned, 8–10 minutes. Transfer sausage to a large bowl; set aside. Add remaining butter to skillet; cook carrot, onion, and celery until soft, 5–7 minutes, and transfer to bowl with sausage. Add stock, oil, parsley, rosemary, sage, bread, salt, and pepper to bowl; toss to combine. Spread evenly in a 9" x 13" baking dish. Bake until golden brown and bread is slightly crisp on top, 30–35 minutes. Garnish with more parsley, if you like.
