The distinctiveness of this turkey dressing comes from the orange-flavored liqueur, spicy Italian sausage, apples, and pecans. It's also very easy to prepare. This recipe makes enough to stuff one 18 to 20 pound bird. If you prefer, this dressing can be made with thyme instead of sage.

Joan
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Ingredients

28
Original recipe yields 28 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the raisins in a small saucepan, and cover with 1 cup of liqueur. Bring to boil, remove from heat, and set aside.

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  • In a large skillet, melt 1/2 cup butter over medium heat. Saute the celery and onion in the butter for 10 minutes. Transfer to a large mixing bowl.

  • In the same skillet, cook the sausage over medium-high heat until crumbled and evenly brown. Drain.

  • Combine the sausage and stuffing mix with the celery and onion mixture. Stir in the raisins and liqueur, pecans, and apples. Mix in melted butter, chicken broth, 1/2 cup orange liqueur; the stuffing should be totally moistened. Season with sage, salt, and pepper.

Partner Tip

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

Nutrition Facts

280 calories; 15.2 g total fat; 30 mg cholesterol; 437 mg sodium. 26.1 g carbohydrates; 5.2 g protein; Full Nutrition

Reviews (91)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/16/2006
My brother who hates stuffing in general asks for more every year! This year I even made it in the crock pot! Also I use orange juice instead of liqueur. That may allay some of the complaints on the strong taste of alcohol and orange. Excellent results (and cheaper). Read More
(65)

Most helpful critical review

Rating: 3 stars
10/09/2003
The stuffing would have been much better without the orange liquer. Read More
(21)
113 Ratings
  • 5 star values: 82
  • 4 star values: 22
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 4
Rating: 5 stars
11/16/2006
My brother who hates stuffing in general asks for more every year! This year I even made it in the crock pot! Also I use orange juice instead of liqueur. That may allay some of the complaints on the strong taste of alcohol and orange. Excellent results (and cheaper). Read More
(65)
Rating: 5 stars
11/16/2006
My brother who hates stuffing in general asks for more every year! This year I even made it in the crock pot! Also I use orange juice instead of liqueur. That may allay some of the complaints on the strong taste of alcohol and orange. Excellent results (and cheaper). Read More
(65)
Rating: 5 stars
11/24/2008
This recipe has been a staple for our Thanksgiving meal every year since before I was born. I now make it for my family. My mother never used any alcohol or orange and it is wonderful. I boil the raisins in amaretto but I drain out any extra liquid so that the flavor is not overwhelming. I also bake seperate from the turkey. I fill a 9x13 pan cover with foil and bake it at 350 degrees for 20 to 30 mins. Sometimes I stir half way through but not always. Covering is the key to keeping it moist. Turkey day would not be the same without this recipe. Read More
(58)
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Rating: 5 stars
11/24/2019
I found this stuffing recipe probably about 30 years ago at least and have been making it every thanksgiving ever since! Everyone raves about it! Sometimes I use the spicy sausage and sometimes I use sweet italian sausage. It's great either way! Read More
(52)
Rating: 4 stars
12/07/2005
Recipe is great and flavors wonderful. Not much trouble to make but I would have preferred it if the directions dealt with baking the stuffing too for those that don't want to stuff a bird with it. Read More
(28)
Rating: 4 stars
04/22/2007
I have never been big on stuffing until now I'm not to sure who submitted this recipe but cudos to whoever did I made a delicious turkey for easter this year and came across this recipe for the stuffing I read alot of the reviews and took the advice of 10 of the posters and used orange juice as well and I was hesitant about using hot sausage but the way the sausage complimented all the other ingredients was outstanding everyone was complimenting and a couple people even asked for the recipe and as the days passed the leftover stuffing tasted better and better. Read More
(24)
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Rating: 5 stars
12/25/2003
Cooking my first Thanksgiving dinner I chose this recipe based on its ingredients -- and the great reviews it rec'd. I wasn't disappointed! This is the best stuffing I've ever eaten; everyone raved about it. Used Triple Sec orange liquer (first time using liquer in anything); had to substitute walnuts for the pecans cos I forgot to buy them but they were just as tasty. Only thing missing from the recipe is instructions on how long to cook if you're not putting it inside the bird (it says 15mins cook time at the top of the recipe but the bird is in the oven for hours... us newbies need a little more clarity!). Otherwise it's a keeper! Read More
(22)
Rating: 3 stars
10/09/2003
The stuffing would have been much better without the orange liquer. Read More
(21)
Rating: 5 stars
12/22/2010
If I could give this more than 5 stars I would! I've been using this recipe for a couple of years now starting with my very first "Grown up" Thanksgiving that I hosted for friends while living a few provinces away from any family. LOVED it. It was a huge hit and I continue to make it for every holiday. Even my mother in law who is intensely picky loves it! Read More
(15)
Rating: 5 stars
11/12/2003
I have made this for the past 2 years. The entire family loved it. Leave in the orange liquor. The good Italian sausage makes it even better. Read More
(14)