Yield: Yields 12 to 14 cups.
For a stuffing with a bit of heat, use hot Italian sausage or even chorizo.
This stuffing is delicious when cooked inside the bird, we like this simple, juicy roast turkey. If you plan to cook the stuffing separately, follow the instructions below, it can be cooked in the same oven or at the same temperature as your turkey.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This dressing is always a hit. I use chorizo and everyone loves the heat.
This was a new recipe for us this year and it was terrific! I used chorizo and also added an almost ripe pear for flavor and texture - this has our vote for a favorite stuffing.
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?