“I have betrayed my Southern heritage! You see, here in the South, we make Dressing - not Stuffing. All my life I was served dressing at Thanksgiving and Christmas and I just can't help it - I don't like it!! When I became a grown-up, I broke Southern tradition and tried making stuffing - this is the first recipe I tried (from Taste of Home) and I have been hooked ever since. The combination of sweet, savory, crunchy and spicy ingredients makes a fabulous stuffing! If I have them, I also add some dried cranberries to the stuffing mixture. I have switched my turkey recipe (I now make Emeril's Brined and Roasted Turkey #272414), but this is still my official stuffing for the holidays! And even though I have switched, this is still a good turkey as well. : )”
4hrs 25mins

Ingredients Nutrition


  1. Slice two onions; set aside.
  2. Chop remaining onions.
  3. In a large skillet,brown sausage and chopped onions.
  4. Add herb packet from the stuffing mixes.
  5. Stir in raisins, pecans, celery and seasonings; simmer for 10 minutes.
  6. Add stuffing mixes and broth; mix well.
  7. Cook and stir for about 5 minutes.
  8. Place reserved onions inside turkey.
  9. Add 6-7 cups stuffing. (Place remaining stuffing in a greased 1-1/2-qt. baking dish;cover and refrigerate.)
  10. Skewer openings, tie drumsticks together. Place on a rack in a roasting pan.
  11. Bake, uncovered, at 325 for 4 to 4-1/2.
  12. hours or until a meat thermometer reads 185, basting often with shortening. (Bake reserved stuffing, covered, for 1 hour; uncover and bake 10 minutes more. )
  13. When the turkey begins to brown, baste if needed and cover lightly with foil.
  14. Yield: 12-14 servings (12 cups stuffing).

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