Turkey Stuffing...with a Twist!

I am always one who loves trying new things. This has caused some friction in the past with my family members who insist we stick to the SAME, OLD traditional recipes for all the Turkey Day side dishes. (AKA boring!) So, here is what I'll be making this year: Napa Valley Sausage, Spinach & Walnut Stuffing, a rich, savory wine-country stuffing with Italian sausage, fresh spinach, toasted walnuts and two cheeses.

10 servings

Ingredients

1 pound crusty sourdough or Italian bread, cut into 3/4-inch cubes

1 pound of mild or sweet Italian sausage, casings removed

4 tablespoons butter

1 large yellow onion, chopped

3 celery stalks, diced

3 garlic cloves, minced

0.5 cups dry white wine (such as Chardonnay)

10 ounces fresh baby spinach

1 cup walnuts or pecans, toasted and chopped

1 cup grated Parmesan cheese

1 cup shredded Fontina or Monterey Jack cheese

2 tablespoons fresh sage, chopped

1 teaspoon fresh thyme leaves

0.5 cups fresh Italian parsley, chopped

2 large eggs, beaten

2 cups chicken broth

1 teaspoon salt

0.5 teaspoons black pepper

Steps

1. Toast the bread: Preheat the oven to 350°F. Spread 1 pounds crusty sourdough or Italian bread, cut into 3/4-inch cubes on a baking sheet and toast until dry and lightly golden, stirring once. Transfer to a very large bowl.

2. Brown the sausage: In a large skillet over medium-high heat, cook 1 pound of mild or sweet Italian sausage, casings removed, breaking it into small crumbles, until browned and cooked through. Add to the bread with a slotted spoon.

3. Sauté the vegetables: Melt 4 tablespoons butter in the same skillet. Add 1 large yellow onion, chopped, and 3 celery stalks, diced, and cook until softened. Stir in 3 garlic cloves, minced for the last minute.

4. Deglaze with wine: Pour in 0.5 cups dry white wine (such as Chardonnay) and simmer, scraping up the browned bits, until mostly reduced.

5. Wilt the spinach: Add 10 ounces of fresh baby spinach, a handful at a time, stirring until just wilted. Stir in 2 tablespoons fresh sage, chopped, 1 teaspoon fresh thyme leaves, 1 teaspoon salt, and 0.5 teaspoons black pepper, then add everything to the bowl.

6. Combine: Add 1 cup walnuts or pecans, toasted and chopped, 1 cup grated Parmesan cheese, three-quarters of the 1 cup shredded Fontina or Monterey Jack cheese, and 0.5 cups fresh Italian parsley, chopped. Whisk 2 large eggs, beaten into 2 cups chicken broth, and pour over the mixture and toss gently until evenly moistened. Add a splash more broth if it seems dry.

7. Bake covered: Spoon into a buttered 9x13-inch baking dish, cover with foil, and bake for 25 minutes.

8. Bake uncovered: Remove the foil, sprinkle on the remaining cheese, and bake for another 20 minutes until the top is golden and crisp.

NOTE: Make-ahead: assemble through step 6 up to a day ahead, refrigerate, and add 10 minutes to the covered baking time. For food safety, baking it in a dish rather than inside the turkey is recommended; if you do stuff the bird, the center of the stuffing should reach 165°F. Swap pine nuts for walnuts for a more Italian feel, or add a handful of dried cranberries for color.

Enjoy!

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