Soak plums in 1 cup orange
juice for 20 minutes. When plumped, remove from juice, drain and chop
finely. Reserve juice and plums.
Melt 1 stick butter in
large sauté pan. Stir in celery, fennel and onion and sauté
until just beginning to soften, about 10 minutes. Remove with slotted
spoon and put in large mixing bowl.
Remove sausage from casing,
and break up with fork. Put into sauté pan. Cook until brown, continuing
to break up sausage. When browned, add to bowl with celery/fennel/onion
Add stuffing, apples,
plums and reserved orange juice to mixture. Stir to mix.
Melt second stick of
butter in sauté pan. When melted whisk in chicken stock, thyme,
fennel seed and paprika. Stir to combine. Pour over stuffing mixture and
combine well. The stuffing should be moist. If not moist enough, add remaining
1/2 cup orange juice.
Yield: Enough for 18
- 20 pound turkey
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