We’ve made the traditional meal a little lighter and a little crispier. Besides sausage, celery, and onions, the stuffing is flavored with toasted hazelnuts and dried Michigan cherries. We’ve left out the butter, and moistened the stuffing instead with tawny port and seasoned broth. The turkey is cooked on a bed of vegetables, which flavor the pan juices for the gravy—and we’ve added less flour than usual to the gravy. It’s all new and delicious.
16 portions (with leftovers)
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