Marge from Ann Arbor, Michigan wants to recreate a century old stuffing from France.
- 3/4 Cups butter
- 3 Large potatoes peeled and quartered
- 8 Ounces pork sausage
- 2 Cups chopped celery
- 2 Cups chopped sweet onions
- 2 TBS ground sage
- 2 TBS ground thyme
- 1/2 Cup chardonnay
- 2 Cups panko bread crumbs
- 3 Whole eggs
- 1/4 Cup flour
- Salt and pepper to taste
Procedure: Peel and quarter potatoes and boil them in a large pot until done.
In another sauce pan cook sausage until done.
In another pan cook onions and celery together until done in 1/4 cup of butter.
After 10 minutes add in the sage and thyme to the onions and celery mixture. Once sausage, onions and celery are done, set aside.
After the potatoes are done strain them and hand mash them adding in 1/2 cup of butter.
Fold in cooked sausage, onion and celery mixture and bread crumbs.
Once combined adjust seasonings to desired taste using salt and pepper.
dd in 3 eggs and flour and mix together until completely combined.
Stuff turkey cavity or bake separately.