Apple-Sausage Stuffing for Turkey
"I found this recipe in an old Homemaker's magazine. I made it for a Thanksgiving dinner a few years ago, and now whenever it's my turn to cook a holiday meal, I have to make this! It's easy and delicious. I prefer making the stuffing as a side dish, rather than stuffing the turkey, so the turkey cooks quicker and it makes less of a mess."
photo by Mamas Kitchen Hope
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Serves:
-
8-10
ingredients
- 1 lb ground sausage meat
- 3 stalks celery, chopped
- 1 tablespoon sage
- 1 teaspoon thyme
- 1 teaspoon marjoram
- 10 cups cubed bread (stale works best)
- 2 onions, sliced
- 2 apples, peeled, cored, cut into small cubes
- 1 1⁄4 cups chicken stock
- 1⁄2 cup fresh parsley, chopped
- salt and pepper
directions
- Cook sausage until no longer pink, about 10 min, stir often.
- Drain most of the fat (leave about a tablespoon).
- Add onions and celery, cook another 3 minute.
- Stir in apples, sage, thyme, and marjoram, cook another 5 minutes.
- Add 1 cup of chicken stock, and bring to a boil.
- Remove from heat, stir in bread, parsley, salt and pepper.
- Spoon into a lightly greased casserole dish.
- (This recipe can be made ahead to this point, it will keep in the fridge for 2 days or in the freezer for 2 weeks. If frozen, thaw in fridge before baking).
- Bake, covered, in 325°F oven for about 40 minutes. Halfway through cooking time, drizzle with the remaining chicken stock.
- Remove the lid and bake 10 more minutes, until the stuffing has a crusty top and is heated through.
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Reviews
-
This recipe made some of the best stuffing I've ever eaten. I played around with the seasoning a bit, but the overall technique worked beautifully! Thanks for a recipe that had people fighting over the last few bites. -
Fantastic! I used some soy sausage- shhh! dont tell anyone! they never even guessed! I also did not peel my apples- lazy I guess. It all came out wonderfully. Moist, flavorful with a nice crusty top! Perfect! Thanks so much Roxanne! -
Fantastic! I made this for Thanksgiving this year. Everyone loved it. This is definatly a keeper! -
Had this for Thanksgiving dinner and it was very flavourful. I liked that it could be made a couple of days ahead of time. I, too, prefer my stuffing outside the turkey. Made exactly as stated, using fresh herbs from the garden. Thanks roxanne! -
Really liked the contrast of flavours! We used turkey sausage but followed the recipe otherwise. Love the texture of stuffing cooked outside the bird!
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Tweaks
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This was the best stuffing. I used sage flavored sausage and I used a 1/4 c of juices from the turkey half way through the cooking instead of chicken stock. Make sure the bread is really stale or bake it for awhile to get it crunchy.
RECIPE SUBMITTED BY
I live in Northern Alberta, grew up on a farm and was cooking meals for six since I was about ten. Now it's just me and my hubby and I love trying new recipes and foods. He's an excellent cook and we're always trying to outdo each other in the kitchen.
