This Recipe will make about 12 cups
12 Tablespoons of unsalted butter
4 onions diced
10-16 celery stalks dices. I like celery so I use closer to 16
10 large fresh sage leaves, chopped.
5 cups of Chicken Stock. I use low sodium.
1 cups of dry white wine
2 loves of stale white bread cut into 1 inch cubes. French or Sourdough will work too.
2 teaspoons of salt
4 teaspoons of fresh ground pepper
3 cups of flat leaf parsley coarsely chopped.
6-8 Chinese sausages (lap cheung) diced. I cook mine in a steamer for about 15 minutes before cutting.
Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent. Add sage, stir to combine and cook about 10 min. Add 1/2 cup of chicken stock and 1/2 cup of white wine. Cook for about 5 – 10 minutes, until liquid has reduced by about half.
Transfer mixture to a large mixing bowl. Add all remaining ingredients. Mix well to combine.
Place enough cheese cloth in the cavity of the turkey so that it is hanging out over the sides. Fill the turkey with stuffing. Do not pack full, just fill loosely. The point of the cheese cloth is to make it easy to remove the stuffing! To cook remaining stuffing, or if you do not like to stuff the turkey, butter or spay a baking dish with cooking oil and bake for 45 minutes at 375°
I have been know to want stuffing with dinner in May! My lazy way to make it: 1 box of original flavored stuffing. 1/2 onion diced. 3 celery stalks. 4 sage leaves and 2-3 Chinese sausages. Steam Chinese sausage. Saute onion, celery and sage. Substitute some of the water for white wine and add to onion celery and sage mixture. Follow the instructions on box and when mixing add Chinese sausage.