Author Notes: Being Polish, this was adapted using our popular ingredients over the years. —loubaby
Makes: 12 cups
Ingredients
-
1/4
cup butter, unsalted
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2
cups onions, chopped
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2
cups celery, chopped
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1
bunch fresh fennel, chopped
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1
pound smoked pork Kielbasa sausage, diced
-
6
garlic cloves, minced
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1 1/2
teaspoons salt
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1 1/2
teaspoons dried thyme
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1
teaspoon black pepper
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4
dried bay leaves, crumbled
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1
pound loaf challah bread, torn (or Polish Babka)
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1 1/2
cups chicken broth
Directions
- Melt butter in heated large skillet over medium high heat; saute onions, celery and fennel until browned about 12 minutes. Add sausage and garlic; cook 5 minutes. Stir in salt, thyme, pepper and bay leaves and cook 3 minutes.
- Meanwhile, if challah is not stale, spread out cubes in baking sheet and dry out in 250 oven about 30 minutes, stirring once.
- Combine sausage vegetable mixture with bread and add chicken broth as needed to make a moist but not soggy mixture.
- Fill a 16 lb prepared turkey with stuffing. Cook turkey as directed. Otherwise place stuffing in a roasting pan; cover and bake 350 about an hour until done. Uncover for last 10 minutes.