Grandma Reid's Stuffing

Rating: 4.55 stars
22 Ratings
  • 5 star values: 13
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

By Gord Reid

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Recipe Summary

Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

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.

Nutrition Facts

Per Serving:
736 calories; protein 18.5g; carbohydrates 40.4g; fat 55.5g; cholesterol 97.5mg; sodium 1232.1mg. Full Nutrition
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Reviews (18)

Read More Reviews

Most helpful positive review

CHRISTIE1213
Rating: 5 stars
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. Read More
Helpful
(24)
22 Ratings
  • 5 star values: 13
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
CHRISTIE1213
Rating: 5 stars
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. Read More
Helpful
(24)
ADZELL
Rating: 5 stars
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. Read More
Helpful
(14)
JONANDLISA
Rating: 4 stars
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). Read More
Helpful
(12)
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MARTIL
Rating: 5 stars
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! Read More
Helpful
(8)
AndiCat798
Rating: 5 stars
11/16/2012
I've been coming back to this recipe for years. We love it. Read More
Helpful
(8)
RSDSGIRL
Rating: 4 stars
11/13/2003
This recipe tastes excellent! Read More
Helpful
(4)
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Andrea8985
Rating: 4 stars
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. Read More
Helpful
(4)
Michele McFarland
Rating: 5 stars
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! Read More
Helpful
(4)
cowboyjunkie
Rating: 5 stars
12/21/2007
fantastic - added more sage (fresh) and parsley - delicious Read More
Helpful
(3)
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