1 leek, white and pale-green parts only, rinsed well and finely chopped
3 celery stalks, finely chopped (1 1/2 cups)
1 garlic clove, finely chopped
2 tbsp extra-virgin olive oil
3/4 lb sweet Italian sausages, casings removed
Liver from turkey, coarsely chopped
5 cups cubed, crustless white bread, dried overnight
2 cups coarsely chopped peeled chestnuts
1 tbsp fresh thyme leaves
1 1/2 cups Gilbet Stock (see recipe under sauces)
Coarse salt and freshly ground pepper, to taste
Instructions
Combine porcini with boiling water, and let soak for about 30 mins. Meanwhile, cook bacon in a large skillet over medium-low heat, stirring frequently, until crisp, about 15 mins. Transfer to a plate, reserving drippings in skillet. Add onion, leek, celery, and garlic to skillet, and cook until translucent and tender, about 10 mins.
Drain porcini, reserving 1 cup soaking liquid. Coarsely chop porcini, and add to skillet. Cook for 2 mins. Transfer mixture to plate with bacon. Heat oil in same skillet. Add sausage, and cook, crumbling with a spoon, until browned, about 7 mins. Add liver, and cook until browned, about 2 mins. Add to bacon mixture. Let cool. (Mixture can be refrigerated overnight; bring to room temperature before using)
Preheat oven to 375 degrees. Combine bacon mixture, bread, chestnuts, and thyme. Pour stock and reserved porcini soaking liquid over the top. Season with salt and pepper and toss. Let stand for 10 mins, allowing bread to soak up liquid.
Transfer stuffing to turkey cavity, being sure to cook stuffing until its temperature registers 165 degrees; place remaining stuffing in an 8 inch square baking dish, cover if desired, and bake until heated through, 35 - 40 mins. Let cool 10 mins before serving.
Originally Submitted
8/3/2010
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