Hobgoblin Stuffing
This is our basic turkey stuffing recipe. Feel free to use some of the options that we list below — or substitute your own favorite ingredients. We love to put hot Italian sausage in ours!
-Tess and Mark Szamatulski, owners of Maltose Express in Monroe, Connecticut
Hobgoblin Stuffing
Ingredients
- 24 slices country white bread, cut into 1/2-inch cubes
- 8 Tbsp. butter
- 1-1/2 cups onions, chopped
- 1 cup celery, chopped
- 1/2 cup carrot, chopped
- 2 Granny Smith apples peeled, cored and chopped
- 2 cloves of garlic, minced
- 1-1/2 tsp. sage powder
- 1-1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/4 cup flat leaf parsley, minced
- 1 tsp. fresh thyme leaves, minced
- 1/8 tsp. cayenne pepper
- 1/2 cup Hobgoblin hot turkey or chicken broth to moisten
Step by Step
Substitute corn bread for white bread (if desired), add sautéed sausage, mushrooms (sautéed with the vegetables), chestnuts, pine nuts, dried cranberries or dried apricots. Sauté the onion, celery and carrot in butter until soft. Add the apples and garlic. Sauté for three minutes and add the herbs and spices. Sauté two minutes longer, add the beer and cover. Simmer until vegetables are tender.
Add the bread and enough broth to moisten. Bake covered in a 350° F oven until heated through.Uncover for 10 minutes. To serve, spoon on gravy, sprinkle with parsley and paprika.
