I’ve been making (and modifying) my stuffing recipe for over 40 years. This is the version that I think is most delicious . . . but I have to say that I AM considering changing the wine to bourbon. Bear with me as I work on formatting this page.

Trisha’s Turkey Stuffing

2 large onions, chopped in ½” pieces

2 packages Pepperidge farm stuffing mix (about 16 cups)4 garlic cloves microplaned

5 celery ribs, diced

1 lb. thick cut bacon, coarsely chopped in ½” chunks

2 lbs. Jimmy Dean’s sage sausage, sauteed with onion and celery

1 – 2 sticks of melted butter

1 cup white wine

1-2 cans chicken broth

1 ½ cups fresh Italian parsley, chopped

3 eggs beaten

1 jar of roasted chestnuts, chopped

1 tablespoon or more to taste poultry seasoning (I usually add more) but taste it before you put the eggs.

1 teaspoon salt

½ freshly ground pepper

In a large skillet, melt 1 stick of butter over medium heat. 

Add the onions, celery, and garlic. Cover and cook, stirring often, until the. Increase the heat to medium-high. Uncover and cook, stirring often, until the onions are golden, about 10 minutes. 

Stir in the poultry seasoning. Add the wine and cook until the liquid evaporates.  Scrape the vegetable mixture and butter into a very large bowl.

In the same skillet, melt the remaining 2 tablespoons of butter. Add the sausage and cook, stirring often and breaking up the meat with a spoon, until the sausage is cooked through, about 10 minutes. Add to the bowl and mix well.

In the same skillet, saute the bacon until cooked through but not too crunchy.  Add to the bowl.

Stir in the bread stuffing mix, roasted chestnuts, and parsley. Stir in the eggs and about 2 cups broth, until the stuffing is evenly moistened but not soggy. Season with the salt and pepper. 

Use as a stuffing, or place in a lightly buttered casserole, drizzle with 1/2 cup broth, cover, and bake as side dish