SERVES 10 TO 12
Two pounds of chicken wings can be substituted for the turkey wings. If using chicken wings, separate them into 2 sections (it’s not necessary to separate the tips) and poke each segment 4 to 5 times. Also, increase the amount of broth to 3 cups, reduce the amount of butter to 2 tablespoons, and cook the stuffing for only 60 minutes (the wings should register over 175 degrees at the end of cooking). Use the meat from the cooked wings to make salad or soup. The bread can be toasted up to 1 day in advance.
2 |
pounds hearty white sandwich bread, cutinto ½-inch cubes (16 cups) |
3 |
pounds turkey wings, divided at joints |
2 |
teaspoons vegetable oil |
1 |
pound bulk pork sausage |
4 |
tablespoons (½ stick) unsalted butter |
1 |
large onion, chopped fine |
3 |
medium celery ribs, minced |
Table salt |
|
2 |
tablespoons minced fresh thyme |
2 |
tablespoons minced fresh sage |
1 |
teaspoon ground black pepper |
2½ |
cups low-sodium chicken broth |
3 |
large eggs |
1 |
cup dried cherries |
1 |
cup pecan halves, toasted and chopped fine |
1. Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 250 degrees. Spread the bread cubes in an even layer on 2 rimmed baking sheets. Bake until the edges have dried but the centers are slightly moist (the cubes should yield to pressure), 45 to 60 minutes, stirring several times during baking. Transfer the dried bread to a large bowl and increase the oven temperature to 375 degrees.
2. While the bread dries, use a paring knife to poke 10 to 15 holes in each wing segment. Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the wings in a single layer and cook until golden brown on both sides, 8 to 12 minutes. Transfer the wings to a separate bowl and set aside.
3. Return the now-empty skillet to medium-high heat, add the sausage, and cook, breaking it up into ½-inch pieces with a wooden spoon, until browned, 5 to 7 minutes. Remove the sausage with a slotted spoon and transfer to a paper towel–lined plate.
4. Melt the butter in the fat left in the skillet over medium heat. Add the onion, celery, and ½ teaspoon salt and cook, stirring occasionally, until the vegetables are softened, 7 to 9 minutes. Stir in the thyme, sage, and pepper and cook until fragrant, about 30 seconds. Stir in 1 cup of the broth, scraping up any browned bits, and bring to a simmer. Add the vegetable mixture to the bowl with the dried bread and toss to combine.
5. Grease a 13 by 9-inch baking dish. Whisk the eggs, remaining 1½ cups broth, 1½ teaspoons salt, and any accumulated juices from the wings together in a bowl. Add the egg mixture, cherries, pecans, and sausage to the bread mixture and toss to combine; transfer to the prepared baking dish. Arrange the wings on top of the stuffing, cover tightly with aluminum foil, and place the baking dish on a rimmed baking sheet.
6. Bake on the lower rack until the wings register 175 degrees, 60 to 75 minutes. (The stuffing can be held at room temperature for up to 4 hours. To finish, remove the wings from the stuffing and re-cover the stuffing tightly with foil. Heat on a rimmed baking sheet in a 375-degree oven until hot, 20 to 25 minutes. Remove the foil, fluff with a fork, and serve immediately.)
7. Remove the foil and transfer the wings to a dinner plate to reserve for another use. Gently fluff the stuffing with a fork. Let rest for 5 minutes before serving.