Author Notes
Being Polish, this was adapted using our popular ingredients over the years. —loubaby
Ingredients
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1/4 cup
butter, unsalted
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2 cups
onions, chopped
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2 cups
celery, chopped
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1 bunch
fresh fennel, chopped
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1 pound
smoked pork Kielbasa sausage, diced
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6
garlic cloves, minced
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1 1/2 teaspoons
salt
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1 1/2 teaspoons
dried thyme
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1 teaspoon
black pepper
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4
dried bay leaves, crumbled
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1 pound
loaf challah bread, torn (or Polish Babka)
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1 1/2 cups
chicken broth
Directions
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Melt butter in heated large skillet over medium high heat; saute onions, celery and fennel until browned about 12 minutes. Add sausage and garlic; cook 5 minutes. Stir in salt, thyme, pepper and bay leaves and cook 3 minutes.
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Meanwhile, if challah is not stale, spread out cubes in baking sheet and dry out in 250 oven about 30 minutes, stirring once.
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Combine sausage vegetable mixture with bread and add chicken broth as needed to make a moist but not soggy mixture.
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Fill a 16 lb prepared turkey with stuffing. Cook turkey as directed. Otherwise place stuffing in a roasting pan; cover and bake 350 about an hour until done. Uncover for last 10 minutes.
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