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Apricot-Cranberry Bratwurst Stuffing


INGREDIENTS

10 to 12 lb.

3 cups herbed bread cubes or packaged stuffing mix
3 tbsp. butter or margarine
1/3 to 1/2 cup onion, diced small
1/3 to 1/2 cup celery, diced small
1/3 to 1/2 cup pecans, coarsely chopped
1/3 cup chicken stock, or turkey stock, as needed

14 to 16 lb.

4 cups herbed bread cubes or packaged stuffing mix
4 tbsp. butter or margarine
1/2 to 2/3 cup onion, diced small
1/2 to 2/3 cup celery, diced small
1/2 to 2/3 cup pecans, coarsely chopped
1/2 cup chicken stock, or turkey stock, as needed

18 to 20 lb.

5 cups herbed bread cubes or packaged stuffing mix
5 tbsp. butter or margarine
2/3 to 1 cup onion, diced small
2/3 to 1 cup celery, diced small
2/3 to 1 cup pecans, coarsely chopped
2/3 cup chicken stock, or turkey stock, as needed

22 to 24 lb.

6 cups herbed bread cubes or packaged stuffing mix
6 tbsp. butter or margarine
1 to 1 1/3 cup onion, diced small
1 to 1 1/3 cup celery, diced small
1 to 1 1/3 cup pecans, coarsely chopped
3/4 cup chicken stock, or turkey stock, as needed

DIRECTIONS

1. Remove the sausage from the casing and cut into 1/2-inch pieces or smaller.

2. Sauté the onion and celery in plenty of butter or margarine until the onions are just soft.

3. In a large bowl, mix all ingredients, adding enough stock to achieve the desired moistness.

4. Fill turkey cavity with stuffing and roast turkey as desired.

5. After roasting, remove all stuffing from bird to serve and promptly refrigerate any leftovers.

TIP

If using fresh sausage instead of the pre-cooked links specified, you MUST brown the sausage first. If the stuffing will be cooked inside the turkey, mix it a little drier, as the juices from the bird will soak in and increase the moisture. Be sure to check stuffing temperature as well as the turkey's internal temperature to determine doneness. If the stuffing will be cooked separately, bake at 325F to an internal temperature of 160F.

This recipe is from Josef & Elizabeth Brunner, used with permission

© Lobel's of New York