UC Berkeley News


From their table to yours
Recipe: "Shirley Maclaine" (Out-of-Body Experience) Thanksgiving Stuffing

14 November 2007

1 lb. stale sourdough bread (with crust)
1-1/2 lbs. mild pork sausage, link or bulk
2 large onions, chopped
1 head of celery, including leaves, chopped
2 large green apples, chopped
1 cube of butter
1/3 loaf moist bread – challah or brioche – torn into bite-size pieces
Salt, pepper
2 T. Bell’s poultry seasoning
1 bunch flat leaf parsley, stemmed and chopped
1 14.5-oz. can chicken stock (you may need less if the sourdough is moist)
2 eggs

Preheat oven to 350°.

Bring the sourdough back to life by soaking, then squeezing out the water. Using your hands, break it up into small pieces.

Break up the sausage and brown it in a (very large) frying pan; remove and set aside. If using link sausage, cut it into 1- inch slices, then brown it.

Brown the onions, celery, and apples in the same pan with the whole cube of butter. Add the salt and pepper.

In a large bowl, combine the sourdough, the other (unsoaked) bread, the sausage, the browned vegetables and apples, the parsley, and the Bell’s poultry seasoning.

Beat the two eggs, combine them with the chicken stock, and pour over everything in the bowl. Mix well.

Place the stuffing into two buttered casseroles and bake for 1 hour.