This recipe jazzes up a more traditional stuffing with kielbasa and port wine.
5 cups firm white bread, cut into 1 inch cubes
1/2 cup milk
1/4 to 1/2 cup butter
1/4 pound kielbasa, small dice
2 cups onions, diced
3/4 cups celery, diced
1 1/2 cups mushrooms, large dice
1/4 cup port wine
1 large clove garlic, minced
1/4 cup fresh parsley, minced
2 teaspoons fresh thyme, minced or 3/4 teaspoon dried
3/4 teaspoon dried sage, rubbed to powder
1/4 teaspoon nutmeg, freshly grated
1/4 cup raisins
1/4 cup dried apricots, small dice
1/2 cup pecans, broken in pieces
1 pound chestnuts, roasted and peeled
1 large egg, lightly beaten
Spread bread on a cookie sheet and let it dry out overnight. Place it in a large bowl, pour 1/2 cup milk over, toss lightly. Set aside.
Melt butter in a wide skillet over medium heat. Add the sausage and cook, stirring often, until the meat is lightly browned. Remove it with a slotted spoon. Cook and remove the onion and celery the same way. There should still be a generous film of fat in the pan, if not, add butter.
Raise heat to medium-high, add the mushrooms and cook, stirring often, until browned. Add the mushrooms to the bread bowl and pour the wine into the skillet. Stir it around to loosen all the browned bits, then pour into the bread bowl.
Add seasonings, fruit and nuts and toss until all is combined. Taste, adjust seasons, then toss in the eggs. Add more milk only if very dry.