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1
Melt the butter in a saucepan with the chopped onion.
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2
Add the celery, celery tops, and thyme.
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3
Saute the sausages gently or broil them.
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4
Add the salt and pepper to the crumbs and mix with the onion-celery mixture, the sausages, and the Madeira.
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5
Add more melted butter or some of the rendered sausage fat, if needed.
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6
Taste for seasonings.
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7
Stuff the turkey lightly.
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8
1.
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9
Omit sausages and add 1 cup whole kernel corn and 1/2 cup finely chopped green chiles (or 1 cup, if you like the taste of chiles).
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10
Substitute 1/2 cup cognac for the Madeira.
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11
2.
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12
Omit sausages.
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13
Saute 1/2 pound sausage meat with the onions, breaking it up well.
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14
Add to the stuffing with 1 cup pecans.
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15
3.
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16
Omit sausages.
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17
Add 1 1/2 cups finely shredded Smithfield ham to the stuffing.
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18
Saute the onions in ham fat instead of butter.
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19
4.
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20
Omit sausages.
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21
Add 2 cups crisp crumbled bacon to the stuffing.
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22
Saute onions in bacon fat.
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23
5.
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24
Omit sausages and celery.
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25
Add 2 cups coarsely chopped Smithfield ham and 2 cups coarsely chopped roasted and salted peanuts.
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26
If peanuts are not to your liking, you may substitute toasted and salted filberts.
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27
6.
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28
If you like oysters in a stuffing, add about 2 dozen oysters with their liquor.
