GENE AMOLE’S TURKEY STUFFING
Gene Amole, the late and much-beloved Denver native, radio DJ, and Rocky Mountain News columnist, wrote many dozens of columns for that sadly departed newspaper, but the one with his recipe for turkey stuffing was the sizzler. According to an editor’s note in the November 4, 1982, edition, the recipe was “the most-requested column from the Rocky Mountain News files.”
His recipe is here, with the directions in his words.
Why, yes, I always cook with Harvey’s Bristol Cream Sherry as I prepare Gene Amole’s Thanksgiving Turkey Stuffing.
Sometimes, I even put some into the stuffing.
RECIPE: Gene Amole’s Thanksgiving Turkey Stuffing
Per bird.
Ingredients
17 slices of white bread (or use a package of dried bread cubes)
3 slices of dark, Jewish pumpernickel (don't leave this out)
1 tablespoon salt
1 teaspoon pepper
1 tablespoon sage, thyme or poultry seasoning
1/2 pound breakfast sausage
1/2 pound Italian sausage
1 cup chopped celery
1 cup chopped onion
1 cup chopped walnuts
3 tablespoons chopped fresh parsley
2 cups thick-sliced mushrooms
1 tart apple (such as Granny Smith), peeled, cored and chopped
1 cube unsalted butter
2 cups chicken or turkey broth
3 tablespoons cream sherry
Directions
First, open a bottle of Harvey's Bristol Cream Sherry. Actually, any brand will do, but Harvey's is the best. Have yourself a little nip and then pour exactly 8 ounces into a measuring cup. Put it aside while you prepare the other ingredients.
Take the bread slices and cut into crouton-size cubes and place in a large mixing bowl. Sprinkle with the pepper, salt and sage or poultry seasoning. Brown and crumble in a skillet the two sausages, out of their casings if applicable. After thoroughly mixing the sausage, remove with slotted spoon and put in the big bowl.
Add the celery, onion and walnuts; throw in the parsley and mushrooms. Add the apple pieces. I know what you are thinking. You are concerned about the pumpernickel and the Italian sausage. Just seems out of character, doesn't it? Trust me. And you probably want to sauté the onions and celery. Don't.
Every time I make this stuffing, I am reminded of Chinese philosopher Lao-tze's observation about bean sprouts. “They should be firm but yielding,” he wrote. So should the celery and onions in this dressing. The nuts and apple will retain a nice crispness, too.
Heat the butter and broth together until the butter melts. Pour the liquid into the bowl. Do not mix yet. There is one more important ingredient. Right you are! It is the sherry. Never forget the sherry. Very carefully pour 3 tablespoons of sherry into the bowl. Sip away at the sherry you have reserved in the measuring cup.
Carefully toss the stuffing with two wooden spoons until all ingredients are evenly mixed. Do not bruise the sausage! If mixture is too dry, add warm water. Food science no longer recommends stuffing the bird. We make up the recipe and bake it in a ceramic casserole dish. I guess that makes it dressing as opposed to stuffing—whatever you call it, it's good.
Further cooking directions: The recipe that you just read is exactly as Mr. Amole wrote it, word for word in its entirety. As you can see, he gives no directions for size of baking dish, nor cooking temperature, nor time to cook (bake) the stuffing. If cooking the stuffing inside your roast turkey, you are on your own. Research and find what might work best—but more importantly, safest—for you there.
Similar recipes for baking the stuffing outside the bird—there are dozens online and in cookery books—almost all put everything in a large (for example, 9x13) buttered ovenproof dish, cover with foil, bake at 350F for 30 minutes, then remove foil and bake at 400-425F for an additional 30 minutes or until the top is crisp and brown.