Chef Marc's Turkey Stuffing

One night recently during the final days before the election, a bunch of us were working late here at KGO. There's a little "kitchen" area outside the talk studios, and suddenly a big pan of stuffing appeared in that area.

"Chef Marc snuck in with a batch of stuffing!" somebody said in the hallway. Being a real radio person, I'm a fool for free food, so I grabbed a plateful. Yum! Delicious.

So last week I had lunch with Chef Marc Vogel, and got him to share a copy of the recipe. Here you go!

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Ingredients: for 12, (one large turkey stuffed and residual in baking pan)
Giblets and neck from your turkey, (Approximately 1 lb.) No livers
2-3 large cans of chicken broth
1 ½ lbs mild Italian sausage
2 cubes unsalted butter
¼ cup olive oil
½ lb fresh mushrooms, sliced
3 cups coarsely chopped carrot
2 cups finely chopped onions
½ cup celery cubes (1/4 - 3/8")
1 leek, white part only chopped fine
2 bags stuffing mix, (I mix one cornbread and one herb)
2 cups chopped pecan, (put on cookie sheet and heat at 400 deg. For 5 min. to dry)
1 large granny smith apple, peeled and cubed (1/2" cubes)
1 cup dried chopped cranberries (craisins)
2 large tbsp. Of herb de Provence
1 tbsp kosher salt

Directions:

Boil giblets and neck in 1 can broth on a low simmer for approx. 3 hours, cool, Pull meat off neck bone and chop giblets in small cubes; discard bone, but reserve broth.

Remove casing from sausage. Sauté in a medium pan over medium heat until browned. Break up chunks (can be done in Food processor). In a pre-heated medium sauté pan melt ½ cup butter and 1/8 cup olive oil, sauté mushrooms over high heat until light browned on each side, remove and set aside. Add remaining butter and oil to sauté pan and sauté carrots, onions, celery and leek over med - high heat for approx. 10 - 12 minutes until you get a little color. Immediately:

In a large mixing bowl, place the dry stuffing mix, cooked sausage, vegetables, pecans, apples, cranberries, herbs and kosher salt. Boil the reserved chicken stock and add hot to mixture and envelop into dry mixture until dry stuffing mix is moist, use gloves. (You may want to add more hot chicken stock if needed). Use this to stuff your turkey hot or put in baking pan and cover with foil and bake at 350 for 35 minutes.

Serves 12.

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Ingredients: for 12, (one large turkey stuffed and residual in baking pan)
Giblets and neck from your turkey, (Approximately 1 lb.) No livers
2-3 large cans of chicken broth
1 ½ lbs mild Italian sausage
2 cubes unsalted butter
¼ cup olive oil
½ lb fresh mushrooms, sliced
3 cups coarsely chopped carrot
2 cups finely chopped onions
½ cup celery cubes (1/4 - 3/8")
1 leek, white part only chopped fine
2 bags stuffing mix, (I mix one cornbread and one herb)
2 cups chopped pecan, (put on cookie sheet and heat at 400 deg. For 5 min. to dry)
1 large granny smith apple, peeled and cubed (1/2" cubes)
1 cup dried chopped cranberries (craisins)
2 large tbsp. Of herb de Provence
1 tbsp kosher salt

Directions:

Boil giblets and neck in 1 can broth on a low simmer for approx. 3 hours, cool, Pull meat off neck bone and chop giblets in small cubes; discard bone, but reserve broth.

Remove casing from sausage. Sauté in a medium pan over medium heat until browned. Break up chunks (can be done in Food processor). In a pre-heated medium sauté pan melt ½ cup butter and 1/8 cup olive oil, sauté mushrooms over high heat until light browned on each side, remove and set aside. Add remaining butter and oil to sauté pan and sauté carrots, onions, celery and leek over med - high heat for approx. 10 - 12 minutes until you get a little color. Immediately:

In a large mixing bowl, place the dry stuffing mix, cooked sausage, vegetables, pecans, apples, cranberries, herbs and kosher salt. Boil the reserved chicken stock and add hot to mixture and envelop into dry mixture until dry stuffing mix is moist, use gloves. (You may want to add more hot chicken stock if needed). Use this to stuff your turkey hot or put in baking pan and cover with foil and bake at 350 for 35 minutes.

Serves 12.