Stuffing is my favorite part of the Thanksgiving menu. Unfortunately, there is never enough baked in the bird, and the type baked outside just doesn't cut it. So, here's a recipe adapted from ATK that uses turkey bits on top of the stuffing and expands the deliciousness into an entire baking pan.
2 lb white sandwich bread (something substantial)
3 lb turkey wings
2 tsp vegetable oil
4 tbsp butter
1 large onion
3 celery ribs
2 tsp salt
2 tbsp fresh thyme leaves
2 tbsp fresh sage leaves
1 tsp black pepper
2.5 cup chicken broth
1 cup craisins
1 lb pork sausage (optional)
Chop the onion and celery into small pieces. Mince the herbs (sage and thyme). Dice the bread into 0.5-inch cubes.
Heat oven to 250F. Bake bread until edges have dried but centers are slightly moist (yield to pressure), about 45-50 minutes. Transfer to large bowl and increase oven temperature to 375F.
Poke wing segments 10-15 times. Brown in oil heated on the stovetop for 4-6 minutes per side. Set aside.
Brown sausage here (optional). In the same pan, heat butter with onion and celery plus 0.5 tsp salt. Cook until veggies are softened but not browned. Add herbs and black pepper. Cook for 30 seconds. Add 1 cup broth and remove any fond from the bottom of the pan. Add mixture to the bowl with the bread cubes and toss.
Grease a 13 by 9 inch pan with butter. Whisk the eggs with the remaining broth and salt and any juices from the turkey. Mix with bread and gently toss to combine, adding in the craisins (and sausage, if you so choose).
Pour into baking dish. Cover with wings and seal tightly with aluminum foil. Bake 60-75 minutes, cool briefly then serve.