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My dad grew up in Brooklyn, New York in the early 1920s as a first generation Italian-American. He learned this recipe from his father, who was from Palermo, Sicily. I still remember the entire De Luca famiglia salivating over it at the very packed basement table.

Ingredients (serves 8):

10 cups stale bread cubes from an Italian loaf, crusts removed

10 cooked canned chestnuts, chopped. (You can find the ones of Italian origin at Cavallaro in Marché de l'Ouest)

3 tbsp olive oil

3 Italian Roma-type sausage links, mild

1 ½ cups onions, chopped

2 cloves garlic, minced

1 stalk celery, finely chopped

1 large egg, beaten

1 tsp thyme

1 tsp oregano

1 tsp rosemary

1 tsp bay leaf, minced

¼ cup fresh parsley, chopped

1 tbsp fresh basil (or 1 tsp dried), minced

1 tsp juniper berries, crushed

2-4 cups turkey broth or chicken broth (see note)

3 tbsp butter, melted

The Method:

• Remove the sausage meat from the casings and chop.

• In a large pan, heat oil on medium-low heat. Add the sausage and raise the heat to medium. Cook until the meat is no longer pink.

• Add the onion, garlic, dried herbs, and juniper berries.

• Continue cooking, breaking up the meat into smaller bits, and fry until it is just starting to brown.

• Place the bread cubes in a very large bowl. Top with the meat mixture.

• Add the fresh herbs, the beaten egg, and the cooked chestnuts. Stir to mix all together.

• Add the broth in ½ cup at a time and continue mixing until the mixture can be compressed slightly and sticks together.

• Stuff the turkey with the stuffing mixture.

• Place any leftover stuffing mixture in a greased loaf pan, smooth it down, and spoon the melted butter all over.

• Cover with foil and bake in a 325-degree oven for 35-40 minutes. You can also cook it in a covered casserole.

• The stuffing can be made a day ahead and kept refrigerated. Take it out of the fridge the same day to warm it to room temperature and then reheat prior to serving.

Note: You can use the turkey neck and giblets (not liver) to make your own broth with the addition of some chopped carrots, onion wedges, and chopped celery. Strain before adding to the stuffing mix.