What’s a turkey without the stuffing? This is a delectable treat that my family ends up eating the most, come leftover time! Here’s how I make it.
Preheat Oven – 350 Degrees
Use a large frying pan and a roasting pan
- 1 large sweet onion, chopped
- 4 large cloves of garlic, crushed (use a garlic press for this)
- Red Pepper Flakes to taste
- 3 fresh Italian sausages (best to use mild varieties when entertaining)
- Pancetta (cut into small, cubed pieces)
- Loaf of Sourdough bread – pull the soft inside of the loaf out with your fingers, they should be bite-sized pieces.
- Large bunch of fresh Spinach, washed and chopped roughly.
- Italian Parsley (chopped)
- Juices from your roasted turkey
Stuffing Prep and Cooking Instructions
- Using a large frying pan, add a generous dollop of olive oil and on a medium heat, add your crushed garlic (you don’t want it to burn!).
- Move the garlic around the pan, and once it begins to soften, then add the chopped onion and stir until it’s soft and coated with the olive oil.
- Sprinkle in your red pepper flakes and sauté gently. Once this mixture begins to get a golden colour, remove it to a bowl and return the pan to the stove.
- Again, add a good dollop of oil to the pan and make sure the element is on medium heat.
- Open up the ends of the sausages and squeeze the meat out of the casing into the frying pan, breaking it up into chunky pieces. Cook the sausage until it starts to brown, then add the spinach and mix together, cooking until the leaves have wilted.
- At the end, add in your bread and make sure each piece is coated and absorbs all of those delicious juices. Finish with the chopped parsley!
- Place the entire mixture into your roasting pan and drizzle some of your turket juices over the stuffing. This is the best-kept secret! It adds a tremendous depth of flavor.
- Put in the oven and cook for approximately 45 minutes, checking intermittently so it doesn’t overcook and dry out. Should you reach a point where you feel its too dry, simply add more of the turkey’s juices. The goal is to lightly toast the stuffing while keeping the interior moist.