2 large onions, chopped
1 bunch celery, chopped
1 to 1 1/2 cups butter
2 lbs pork sausage meat
1 cup mushrooms, coarsely chopped
16 cups coarse breadcrumbs
(I make my own from sourdough bread, crusts removed and left out to dry overnight)
Salt and pepper to taste
Herbs, sage, thyme, rosemary and marjoram – fresh is best but dried also work.
1 cup white wine
1 cup chicken broth
1 1/2 cups coarsely chopped dried apricots
1 1/2 cups dried cranberries
1 1/2 cups fresh green grapes, halved (optional)
2 large eggs lightly beaten,
Sauté onion and celery in butter until tender. Remove from skillet, add sausage and mushrooms and sauté until cooked through. Drain off some off the fat, add the onion and celery and remove to a large bowl. Let cool and add the bread crumbs and all the seasonings, mixing well. Add the white wine and chicken broth and the dried fruit and grapes. Stuffing can be made ahead to this point. Just before stuffing the turkey add eggs and mix to combine thoroughly.