Perreca’s Best Ever Holiday Stuffing

Posted at: 11/07/2013 5:52 PM
Updated at: 11/09/2013 12:43 PM
By: Amy Adamchick

Perreca’s Best Ever Holiday Stuffing from Maria Papa


3 Tbs. extra-virgin olive oil

1 stick (1/4 c.) salted butter

1 Large yellow onion, diced (or two small)

5 celery stalks, diced

1.5 lbs. loose Italian Sausage

½ tsp. salt

Freshly ground pepper, to taste

1 package (1.5 lbs) Perreca’s Italian Bread seasoned Stuffing

5-6 c. chicken or turkey stock, warmed

2 granny smith apples, finely diced

0.5 lbs. roasted chestnuts, peeled w/meat diced

1 can cranberry sauce, whole cranberry style

In large fry pan over medium heat, warm the olive oil & butter. Italian

Sausage, cook until done but not browned. Add onion, celery, salt & pepper

and sauté until translucent. Transfer the onion/sausage mixture to a very

large bowl and add the stuffing. Stir in the stock ½ cup at a time, making

sure it is completely absorbed into the croutons and does not pool in the

bottom of the bowl. Taste a crouton; it should be moist throughout but not

crunchy or mushy. You may not need all of the stock. Mix in the apples,

chestnuts & cranberry sauce.

To bake the stuffing alongside the turkey, transfer the prepared stuffing to

a buttered 4 quart baking dish. Cover the dish with aluminum foil and bake

for 30 minutes. Remove the foil and continue baking until the top is golden

brown and crisp, 30-35 minutes more. Let rest for 10 minutes before


To bake the stuffing inside the turkey, let the stuffing cool to room

temperature, then spoon it loosely into the body and neck cavities of the

turkey immediately before roasting. Be sure the stuffing reaches 165

degrees F (74 C) after roasting. Serves 8 10.