Farce A La Tapenade - Turkey Stuffing

Total Time: 1 hr 35 mins Preparation Time: 45 mins Cook Time: 50 mins

Ingredients

• Servings: 10
• 1 lb italian sweet sausage, casings removed
• 1 cup minced onion
• 1 turkey liver, minced (optional)
• 1 lb fresh mushrooms, trimmed,wiped,diced
• 1 cup black olives, pitted and chopped
• 3 anchovy fillets, mashed
• 2 tablespoons capers, squeezed of brine
• 2 tablespoons orange zest
• 2 eggs, lightly beaten
• 1 clove garlic, minced
• 1/2 teaspoon dried thyme
• 1 bay leaf, pulverized
• 5 cups croutons (5 to 6 cups)
• salt and pepper

Recipe

• 1 break up sausage meat and sauté in a frying pan over low heat until lightly browned; drain, reserving fat.
• 2 place sausage meat in a large mixing bowl.
• 3 return 2 tablespoons of sausage fat to the frying pan (if sausage meat didn't render enough fat, substitute olive oil); sauté onions until golden- about 8 minutes; add optional minced liver and sauté with onion an additional 2 minutes.
• 4 add onion mixture to sausage.
• 5 sauté mushrooms in 2 additional tablespoons of sausage fat (or olive oil) until pieces begin to separate from each other; add to sausage mixture.
• 6 add olives, anchovies, capers, orange zest, eggs, garlic, and herbs to sausage meat.
• 7 fold in the croutons, add salt and pepper to taste.
• 8 loosely stuff front and rear cavities of turkey immediately before roasting, or bake for 50 minutes in a 350 degree f.
• 9 oven in a covered casserole.
• 10 makes about 2-1/2 quarts, or enough to stuff a 16- to 20-pound turkey.