Title: Sausage hazelnut stuffing
 Categories: Live
      Yield: 4 Servings
 
      1 lb Fresh pork sausage meat
           Fillets reserved from a
           Boned turkey or 1/2 pound
           Skinless boneless chicken
           Breasts
    1/2    Stick unsalted butter
      1 lb Onions, chopped
      2 c  Chopped celery
      2 tb Chopped fresh sage leaves or
      1 tb Crumbled dried
    1/2 lb Cooked ham, cut into
    1/4    -inch dice
      3 c  Dry 1/4-inch bread cubes
      1 c  Hazelnuts, toasted, skinned
           And chopped
      1 c  Minced fresh parsley leaves
      3 lg Eggs, beaten lightly
      2 ts Salt
  1 1/2 ts Freshly ground pepper
 
  In a large skillet cook the sausage meat, crumbled, over moderate
  heat, stirring and breaking up the lumps, until it is no longer pink,
  transfer it with a slotted spoon to a large bowl, and let it cool.
  Remove and discard the white tendons from the turkey fillets or
  chicken breasts with a sharp knife and in a food processor grind the
  fillets coarse. Add the sausage, grind the mixture until it is
  blended, and transfer it to the large bowl. Pour off the fat from the
  skillet, add the butter, and in it cook the onions and the celery
  with the sage, covered, over moderately low heat, stirring
  occasionally, until the vegetables are softened. Let the mixture cool
  in the skillet, add it to the large bowl with the ham, 2 cups of the
  bread cubes, crushed fine in a plastic bag, the remaining 1 cup bread
  cubes, left whole, the hazelnuts, the parsley, the eggs, the salt,
  and the pepper, and combine the mixture well. The stuffing may be
  made up to 1 day in advance and kept covered and chilled.