A mellow stuffing that pairs up perfectly with the Roast Turkey with Maple Herb Butter and Gravy. If leeks are not available, substitute 4 cups chopped onions.

Recipe Summary test

35 mins
1 hr
1 hr 35 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spread bread cubes in a single layer over two baking sheets. Bake until slightly dry, about 15 minutes.

  • In a large skillet over medium heat, cook sausage, crumbling coarsely, for about 10 minutes or until evenly brown. Drain off grease, and transfer sausage to a large bowl.

  • Melt butter in the skillet; add leeks, apples, celery, and poultry seasoning. Cook, stirring frequently, for about 10 minutes. Stir in the rosemary and dried cranberries.

  • Mix leek mixture and bread cubes with sausage in bowl. Lightly mix chicken broth into stuffing to moisten; season with salt and black pepper. Spoon stuffing into turkey, packing loosely.

  • Bake remaining stuffing in a buttered baking dish, covered, at 350 degrees F (175 degrees C) for about 45 minutes. Uncover, and bake another 15 minutes to brown top.

Nutrition Facts

359 calories; protein 9.9g; carbohydrates 41.5g; fat 17.5g; cholesterol 39.5mg; sodium 839.1mg. Full Nutrition

Reviews (1)

Rating: 5 stars
We have served this several years in a row and LOVE it. I do alter it a smidge by adding a little more chicken broth at the end (which I believe the directions forgot to tell you to add in the first place but it is in the ingredient list.) Instead of 1 1/3 cups I add 2 cups. This year I made it with sourdough bread and it turned out divine. Read More
Rating: 5 stars
I halved the recipe and since I ran out of cranberries I used dried cherries. I used a local grocery store's european hearth style white bread. Left it out to dry out a bit. The whole thing was delicious. Might have added a bit more broth in my dressing. Leftovers are a dream! Overall this recipe is a keeper! Read More
Rating: 5 stars
I’ve been making this stuffing for years! I use onion instead of leeks, and add double the amount of chicken broth. The best stuffing ever! Read More