American Turkey Stuffing

This type of stuffing was first served to me at a delightful Thanksgiving Dinner given by some American friends. The recipe, as many are, was handed down from grandmother to mother to daughter. This is my own adaptation, which keeps the variety of flavours and textures.

Makes enough for a 12-14 lb (5.5-6.5 kg) turkey

This recipe is taken from Delia Smith’s Christmas.

American Turkey Stuffing
 2 oz (50 g) butter
 8 oz (225 g) onions, chopped fairly small
 4 sticks celery, cut into ½ inch (1 cm) chunks
 1 lb (450 g) best-quality thin pork sausages, skinned and sliced into ½ inch (1 cm) chunks
 6 oz (175 g) white bread, cut into ½ inch (1 cm) cubes
 8 oz (225 g) Bramley apples, cored and chopped
 4 oz (110 g) walnuts, chopped
 1 level dessertspoon chopped fresh thyme
 grated zest 1 small lemon
 ½ level teaspoon ground mace
 1 egg, beaten (optional)
 salt and freshly milled black pepper


Begin by melting the butter in a large frying pan and lightly fry the chopped onions, celery and chunks of sausage until they become golden at the edges (this will take about 10 minutes).

After that tip these into a large mixing bowl and add all the remaining ingredients.

Mix very thoroughly, seasoning well.

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