This is a basic sausage stuffing recipe which has been handed down over the years. It makes enough for a 10 to 12 pound turkey.

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Ingredients

Directions

  • Place sausage in a large, deep skillet. Cook over medium high heat until crumbled and evenly brown. Drain, and set aside.

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  • In the same skillet, add the butter, onion, celery, apples and garlic. Cook until all ingredients are soft.

  • In a large bowl, combine the onion mixture, sausage and bread cubes. Toss together.

  • Add the parsley, poultry seasonings, sage, and salt and pepper. Toss to combine and loosely pack into turkey cavity.

Tip

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

735.95 calories; 18.48 g protein; 40.42 g carbohydrates; 55.53 g fat; 97.53 mg cholesterol; 1232.08 mg sodium.Full Nutrition


Reviews (16)

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Most helpful positive review

11/27/2004
This is my 3rd year using this recipe. I took other suggestions this year and baked it in a covered pan. I poured a can of chicken broth over it and also added some turkey drippings for a moist texture. It was great. I think we'll prepare it outside of the bird in the future.
(24)

Most helpful critical review

10/09/2003
The recipe makes enough stuffing for 10-12 people. People loved the meat stuffing it was a great change. We added 1 can of chicken stock and baked it in trays (not stuffed in the turkey).
(11)
19 Ratings
  • 5 Rating Star 11
  • 4 Rating Star 8
11/27/2004
This is my 3rd year using this recipe. I took other suggestions this year and baked it in a covered pan. I poured a can of chicken broth over it and also added some turkey drippings for a moist texture. It was great. I think we'll prepare it outside of the bird in the future.
(24)
03/03/2009
This was a very good stuffing; just old fashioned with no frills. Changes made are as follows --- used sage pork sausage instead of adding in the 2 tsp of the spice at the end --- only used 1 large granny smith apple --- the onion used was very large so only put 1/2 of it in -- doubled the amount of poultry seasoning --- placed in a 9 x 13 pan and poured a 14 oz. can of chicken broth over the top to keep moist --- covered w/aluminum foil and baked at 325 degree for 30 minutes then upped the temp to 350 removed the foil stirred it and baked for another 30 minutes. Stuffing came out very moist with a crunchy exterior just the way I like it. Next time I might add in a bay leaf or 2 as well.
(14)
10/09/2003
The recipe makes enough stuffing for 10-12 people. People loved the meat stuffing it was a great change. We added 1 can of chicken stock and baked it in trays (not stuffed in the turkey).
(11)
12/01/2003
This was the first time I have made stuffing from scratch. It was mouth watering good! I added 1 cup of homemade chicken stock to the stuffing mixture and baked it in a tray. Also used day old white bread for the bread cubes. I will definitely make this again!
(8)
11/16/2012
I've been coming back to this recipe for years. We love it.
(8)
11/13/2003
This recipe tastes excellent!
(4)
10/13/2008
This was my first time making my own stuffing so I was a little nervous...but it came out great! I have no complaints. However my husband said it tasted a little salty so I will probably omit adding salt next time.
(4)
11/21/2007
I love this recipe and so does my family. My Mom doesn't make stuffing anymore because she likes this better than her own! I make extra as dressing and moisten it with apple cider. YUMMY!!! Thank you Grandma Reid!
(4)
02/01/2010
I LOVED this recipe my husbands family not so much. But then they think the pinacle of success is the stuff from the stovetop box. I thought it was super yummy with the ingrediants giving it something that stovetop could never create.
(3)