We hope you all had a wonderful Turkey Day! Duke and I made two turkeys with all the fixings for the Cranleys. We had a great time and best of all, our turkeys didn't turn out like the turkey in National Lampoon's Christmas Vacation! We also made the winning stuffing from Good Morning America's Stuffing contest and it was the best stuffing ever! I posted the recipe below for anyone who may be interested in trying it next year. Also, here's a pic of our neice and nephew, Conor & Julia.
Good Morning America Stuffing Contest - Winning Recipe
1½ pounds sweet Italian sausage cooked and drained
2 tablespoons olive oil
1 extra-large yellow onion, chopped
7 large celery ribs, chopped
4 garlic cloves, minced
6 ounces pancetta, diced
6 cups day-old, finely diced French bread
3 cups crumbled unsweetened cornbread
½ cup butter, cubed, cold
1 tablespoon ground sage
1½ tablespoons poultry seasoning
1 teaspoon salt
2 cups shredded mozzarella cheese
1 cup Parmesan cheese
1 cup toasted pine nuts
4-5 cups chicken or turkey broth
2 tablespoons chopped fresh sage
large Parmesan shavings
Directions:
Get Stuffed: Emeril's Stuffing Recipes Heat oil in large skillet on medium. Sauté pancetta for 2 minutes. Add onion and celery and cook until translucent. Add garlic and cook another 3 minutes. Mix together breads and ¾ cup toasted pine nuts in a large mixing bowl. Add cheeses and cooked sausage to the breads. Mix together with the dried seasonings. Add sautéed veggies with any pan drippings. Slowly add broth and stir until mixed thoroughly. The consistency should not be soupy, but very moist. If not, add more broth. Test for saltiness and add a dash more if needed.
Place in an extra deep 9-inch-by-13-inch greased pan. Dot the top with the cubed butter and cover with foil. Bake at 375° for 45 minutes. Remove foil and bake another 15 minutes or until slightly crusted on the edges. Top with remaining toasted pine nuts and chopped fresh sage. Add shaved cheese just before serving.
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