NYC food tour guide
CURT Upton,
offering a unique perspective on the foods of
Greenwich Village, Chelsea Market and Little Italy.

  • Stuffing

    You will need: 

    8 cups day-old bread in cut to ¼ inch cubes

    2 lbs Sweet Pork Sausage out of casing

    ½ cup fresh sage

    1 cup chopped carrot

    1 cup chopped onion

    1 cup chopped celery

    3 tablespoons rosemary

    3 tablespoons margarine

    3 tablespoons of thyme

    2 tablespoons fresh sage

    2 cups chopped leeks

    2 tablespoons butter

    1 tablespoon salt

    1 table spoon butter

    2 32oz containers of turkey stock

    In a large pot, begin by combining celery, onion, and carrot, (your mirepoix) with butter and cook at a medium temperature until the vegetables are melting together and translucent. Then, add in the sausage and cook it all together until the sausage browns. Now add the leeks, and stir those in until they are cooked down with the sausage and mirepoix. Now add the rosemary, margarine, thyme, and sage with the salt and pepper.

    Once that is cooked, put the bread crumbs in a large bowl and stir in the sausage and vegetable and herb mixture. Then, stir in one of the containers of turkey stock. If you prefer a damper dressing (like I do) stir in the second container of turkey stock (or just half if you prefer).  Transfer the stuffing into a large cooking dish and place in the oven uncovered at 325 degrees for 1½ hours.