An awesome sausage, apple, and cranberry stuffing that pairs up perfectly with a maple roast turkey and gravy.
This stuffing was incredible!!!!!!!!I think that it was one of my most "complimented" cooking efforts--and I cook all the time:)It made two pans (11x9) and i made one without onions and one with. I used onion instead of leeks and used about 2 cups. I absolutely think that the Italian sausage makes this recipe, so if you can make it that way I highly recommend it. I added the broth last pouring a little over one cup over the ingredients in each pan then used a spatula to press the broth into the stuffing. I covered the pans and let the stuffing sit for about 30 mins and then baked as directed. One comment was it has a gourmet flavor, another had leftovers for breakfast because they absolutely loved it and everyone basically just raved about it. Thank you so much for this recipe that made this Thanksgiving so special!!!!!!!!!!Peggy in Texas
Read MoreThis was really good stuffing.... but it would have been better with fresh cranberries. The dried cranberries just didn't give it enough flavor.
Read More This stuffing was incredible!!!!!!!!I think that it was one of my most "complimented" cooking efforts--and I cook all the time:)It made two pans (11x9) and i made one without onions and one with. I used onion instead of leeks and used about 2 cups. I absolutely think that the Italian sausage makes this recipe, so if you can make it that way I highly recommend it. I added the broth last pouring a little over one cup over the ingredients in each pan then used a spatula to press the broth into the stuffing. I covered the pans and let the stuffing sit for about 30 mins and then baked as directed. One comment was it has a gourmet flavor, another had leftovers for breakfast because they absolutely loved it and everyone basically just raved about it. Thank you so much for this recipe that made this Thanksgiving so special!!!!!!!!!!Peggy in Texas
This stuffing is incredible! Instead of leeks, I used 4 cups of chopped onion. I also used Bob Evans Pork Sausage instead of sweet italian sausage. This was so moist and full of flavor. It made enough to stuff the turkey and fill a baking dish. It's worth the preparation and I'll definitely be making this again next year.
I don't normally eat stuffing but this one is terrific and my family loves it. Even my four year old niece likes it. I use pedridge farm corn bread crumbs instead of white bread crumbs which gives it much more flavor and sauteed onions in garlic instead of leeks.
Excellent, easy, and delicious. I did use the leeks - and three large leeks measured out to the 6 cups. I was worried about the large amount of leeks in the recipe, but they were an excellent addition to the recipe and cooked down considerably. I did use turkey sausage as the recipe submittor suggested. I also used dried cherries instead of cranberries. About 3/4s of a 1-pound loaf of white bread produced 12 cups of bread cubes called for in the recipe, which I toasted briefly in my oven as it preheated. This looked elegant on the table - very impressive. I baked it alone, rather than stuffing my bird, so I used just a bit extra chicken broth.
I took a chance and cooked this in a Crock Pot, because I didn't have any more oven space available. It was fantastic! I set it at Low for 4 hours. The recipe was followed exactly otherwise.
Really 4.5 stars because of my "liquid dilemma"...see below. This is the best stuffing/dressing I have ever eaten. I've never been one to put sausage in my dressing...it just seemed too "unhealthy," but is it ever great! Because I like the convenience, I substitute Pepperidge Farm Seasoned Bread Cubes (any type or combination...white/wheat/cornbread) for the do-it-yourself white bread cubes. Therefore, I don't add any poultry seasoning...but don't leave out the rosemary! Here's the one problem I've had with this recipe each time...how much chicken stock to use? Since I make it as dressing (not stuffing, which goes inside the bird), it comes out VERY dry with only 1 and 1/3 cans. This time I went to three cans, but I can't seem to get the amount quite right...it was still somewhat dry. Despite my "liquid dilemma," this has been the most complimented on and most requested holiday recipe I've ever used...other than my Bourbon Cranberries!
This stuffing is excellent when paired with the maple roast turkey, but beware if you're cooking for picky eaters. It doesn't look like your typical stuffing and if you can't get anybody to eat it then they won't know how good it is. I had so many leftovers I didn't know what to do with them.
This is an excellent recipe. I did use the pork sausage but should have stayed with the turkey sausage. I did not stuff the turkey and so baked the stuffing in the oven separately. Worked great. The cranberries presented beautifully around the turkey.
Excellent change of pace from the traditional stuffing. Slightly sweet, yet with a great flavor, I am going to make this one every year! Note: The stuffing is better if made outside of the Turkey!
This was a total hit! I did however substitute cornbread for the white bread which I think enhanced the flavor.
In the words of Simon Cowell, this stuffing is "absolutely fantastic." I made this stuffing for Thanksgiving, and even though the recipe says it's good for a 10-14lb turkey, I stuffed an 18 pound turkey and still had left overs. It was beautiful to look at, and the leeks and cranberries gave it a great flavor. Everyone loved it. Even the person who I thought wouldn't like the fruit in it loved it. I even bought him a box of Stove Top, and he didn't want it, because he loved my stuffing so much. Thank you, Ibby!!!!!!!!!!!!!!
I got lots of great feedback on this stuffing. I made it to take to my daughter's Thanksgiving feast at school this week. I used 4 cups of onions instead of the leeks. It seemed like an awful lot of onion, but once it was cooked it tasted great. Because the feast was at lunch time, I made this the night before and heated it the next day. If anything, I think it improved the flavor because it all had time to meld together. Just remember to factor in extra baking time if you do this. It really took quite a while for all that cold stuffing to heat up. However, it would be nice to be able to make this the night before Thanksgiving and just heat it up on Thanksgiving, leaving more time for all those other dishes that need your attention.
This tuffing goes very well with Maple Roast Turkey and Gravy recipe. A little complicated to make (you're gonna wanna do this one the day before or you'll surely be lagging behind) but well worth it. Measurements area little off. You are going to want to cut the leeks to 3 cups instaed of 6.....way too many leeks. I would go as far s saying that next to my dad's oyster stuffing, this is the best.
Excellent. Make sure and cut the bread cubes up pretty small, makes for a better texture. Tastes great nonetheless. I've made it using turkey sausage and just regular ground turkey and I almost like the ground turkey better.
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.
This was really good stuffing.... but it would have been better with fresh cranberries. The dried cranberries just didn't give it enough flavor.
This is wonderful, I made it for Christmas Eve and everyone loved it, the only thing is it wasn't moist enough, I would add more chicken stock next time.
I am rating this 5 stars because it was really good, but I am going to do some things different next time. I used fresh dried bread (instead of stuffing cubes) which resulted in a more "mushy" texture than I like. I like seeing the individual cubes of bread, so next time I'll use Mrs. Cubbison's stuffing (or is it dressing? The big ones...) cubes. The only other thing i'll do is reduce the poultry seasoning by a tsp. It seemed to be the main taste and so a little reduction will help, I think. Also, I chopped the apples a bit small and they totally disappeared. Next time I'll do bigger chunks. Other than that this is a great recipe and I'll definitely try this again!
I have been using this recipe for 2 years now.....I now have to make 2 pans of it just so everyone can have some. I don't stuff the turkey with it just bake it in the oven. I put it together the night before and add a little extra broth before baking. I use 3-4 cups of leeks and an extra apple sometimes I go to the butcher shop and get orange sausage to mix flavors up. I don't just make it for Christmas Thanksgiving and Easter. I also make it for my kids and they take it for lunch. Thanks for Sharing
big hit over thanksgiving 2 years in a row. easy recipe-I used Jimmy Dean maple sausage the first time and sweet italian sausage the second. The Jimmy Dean batch was preferred moreso.
Absolutely fan-double-tastic! I am in love with this stuffing! I made it vegetarian by subbing the sausage for a package of veggie sausage crumbles and using vegetable broth instead of chicken. I like to use Granny Smith apples and I add a couple extra apples because I'm an apple freak! And I make my own poultry seasoning. I also use *fresh* rosemary to taste; adds a bit more zing, less bitter than dried and makes the dish tastier. I cook it in two separate (covered) casserole dishes so I have one to take for a holiday dinner and one extra to keep all to myself! Cook in the oven at 350F for about 50 mins. Add a lil extra broth if you feel the mixture is too dry before baking, but don't go cray with it or it'll go mushy. Yum! ;)
I used onions, leeks and gala apples. I cut back on the amount of cranberries. The stuffing is excellent. I will definitely save the recipe and make this again.
I previously made and reviewed this as the best stuffing ever but want to make a note to self. Instead of or in addition to "chicken broth", use BETTER THAN BOULLION ROASTED GARLIC BASE. Made a great stuffing even greater!!
This was awesome! I used dried breadcrumbs and therefore extra broth. But the recipe is perfect!
This stuffing had good flavor, but it was crumblier than the stuffing I usually make. I think next time I would leave out either the apples or the cranberries (not both).
This recipe was easy enough to make. I prechopped all the vegetables the night before Christmas to make prepartion easier the next day. I used it to stuff the turkey and baked the remaining stuffing. I have to admit that everyone seemed to like the baked stuffing better than the stuffing from the turkey. I wasn't that fond of the cranberries and think that I will go back to my favorite sausage cornbread stuffing next holiday. People who really like cranberries will probably love this stuffing more than I did.
This was my first time making stuffing from scratch. The directions were easy to follow and the end results were delicious!!! My husband was so impressed and talked about it all day! I will definately use this recipe again.
This stuffing was a hit with my skeptical family. We've been having the same stuffing for so many years, they reluctantly agreed for me to make it in addition to the usual one, and now they are requesting that I make it every time we have turkey. This makes a big quantity, so I froze half and used it later with turkey leftovers and just needed to remoisten it with water.
This is an excellent recipe. I loved it because it wasn't your usual boring dressing. The second time I made it I added 1/2 Cup more cranberries.
I had to try this recipe for Thanksgiving 2009. I wanted to make a different type of dressing this year, other than my traditional cornbread dressing which is also great! I used a country sausage to give it a more southern flavor. I used cornbread which is mixed with one-fourth flour and three fourths corn meal. No bread crumbs. suateed my vegetables and used turkey stock to combine everything together. IT WAS EXCELLENT!! The creanberries and apples were sweet and tart delicious! Hope everyone will try this. I might add this recipe to the website. I have several orders for this dish. I do catering, and this side dish is excellent to taste everyone will love it!! Hope this helps everyone!! C. Turner
I have to share what I did! I watched the Pillsury cook-off and the winner was chicken and stuffing. But here's the twist. The stuffing replaced bread crumbs with waffle crumbs! So I decided to go for it. I used this stuffing recipe but instead of the bread crumbs, I used waffles. I just bought frozen waffles, laid them out on the cookie sheet and baked them until they were crispy. Then I broke them up into crumbs and used the same quantity as you would the bread crumbs. It was so good!!!!!!!!! Everyone should try it! I wasn't sure how it would turn out but it was worth the risk!
All the family and friends at the table loved this recipe last year! I did sub onions for leek and pork sausage for the Italian...added a little extra cranberries too. The big change I did was to bake it in a pumpkin! Bake until a fork can easily pearce the pumpkin meat. I've already had requests to repeat the stuffed pumpkin this year. Prepare pumpkin like you would for a carved jack-o-lantern but without the face. Stuff..then cover with pumpkin lid. A piece of foil covering the top keeps the lid from getting too brown. Makes a nice presentation at the table too.
Divine, superb and fantastic this stuffing was described as when I made it for Christmas. Quick and simple to make. Thanks for the recipe .. It is in the 'keep' pile!
Great starter (and catchall) recipe for dressing. Not sure why, but most recipes I see insist on the white bread. Any variety of whole grain or dark bread gives wonderful additional flavor. The measurement for the onions equals about two large onions. I used a large wok for the sauteeing, since no large frying pan I owned was going to hold all of those ingredients (and made for far easing stirring). Also, the poultry seasoning I used included rosemary already so I omitted the additional spice (4t is PLENTY for seasoning). The recipe also did not indicate when to add the broth which, while obvious to the expert chef, makes amateurs like me a little stagnant with my second guessing. The sausage could also be omitted for a just-as-tasty vegetarian broth. Kosher salt makes it all tops. Delicious!
This receipe was awesome! We used all whole wheat bread instead. Everyone loved it!
Wonderful recipe! Everyone loved it. This is the third year that I have tried a different stuffing recipe, all which have been good. This year - everyone told me to make this my standard. I have 8 adults eating for my Christmas dinner, and this was much more stuffing than needed. Next time I will half it. I also did not stuff it in my turkey.
Super, super, super! This stuffing was excellent. I followed the recipe exactly, except I reduced it to 4 servings instead of 12. This is a keeper!Oh, and I used wheat bread, and couldn't tell the difference!
Made this for a thanksgiving, loved it!! It was a touch dry so might want to add a little more broth, I also added pecans and muchrooms.
This is my absolute FAVORITE stuffing recipe! A friend of ours made something similar to this a few years back and for some reason, I could never find a recipe that came close, until now. I made this last year for Thanksgiving and everyone gobbled it up! This recipe is definitely a keeper!
This stuffing was excellent and quickly disappeared at our thanksgiving. Everyone wants it again for Christmas!
Great stuffing! Everyone loved it. I found you could use pre-dried crutons (to save time). Also, 12 servings are very generous size portions. I had 15 for dinner and was considering doubling. Glad I didn't because I could have served 20+ with this recipe.
This was a great stuffing for our Thanksgiving dinner, very easy to make and delicious! I did use a bag of stuffing bread cubes instead of toasting my own bread which may make it taste even better.
This was a HUGE hit at Thanksgiving dinner. My husband was impressed and I got lots of compliments!
This was my first year making stuffing and I wanted to do something with lots of flavour. I loved this recipe. It was easy to follow and the proportions were perfect, well almost. I ended up using probably a cup more chicken stock than what the recipe called for. I would definitely make this recipe again, I can't wait until next year!
I made this today and only did a few substitutions. First, I am vegetarian so I substituted pears for the sausage and veggie broth for the chicken broth. I was making a Maple Dijon glazed Quorn brand Turk'y roast to go with it. After cooking the Turk'y roast for 20 minutes on 425F, I added the stuffing mix and placed the turk'y on top and brushed on the glaze. I let it all bake for 15 minutes at 400F, added more glaze, then baked it for another 15 minutes. This made the turk'y and stuffing perfect! Even the ladies at church were shocked to have a vegetarian turk'y and stuffing there, but it was definitely a hit!
Let me start with we are vegetarians. So I used this as just a base stuffing recipe. It was so good. I left out the meat and used veggie broth. I baked it in a pan and it was perfect yum!
The BEST stuffing I have ever had. I've made it twice now. The first time I used a mix of half hot italian sausage and half mild. The second time, I used all hot and if you like spicy food, it gave the stuffing an extra kick that was quite yummy!
Made this receipe last Thanksgiving along with the Maple Roast Turkey and Gravy recipe. Was a BIG hit with our family and everyone couldn't stop eating it. Very flavorful and worth the time to make.
I made this for thanksgiving this year and it was excellent. Instead of cubing all the bread and then toasting it in the oven- I toasted my bread in the toaster and then cut it up. It still worked fine.
Absolutely the best stuffing I've ever had. Many requests for the recipe. Takes a little while to prepare but wow, is it worth it.
I have made this recipe for the past few years and plan to use it again this Thanksgiving. I LOVE it and so does my family. I had never made my own stuffing before this and now I would never go back! I made some minor changes: I omit the apples because I couldn't really taste a difference (could have been the variety of apples I tried the first time) and it's less chopping! I use 1.5 - 2 cups of finely chopped onions instead of leeks, since I already use leeks in the giblet stock that I make.
Excellent! Since I was cooking for a picky crowd I used onions instead of leeks, and a bag of onion/sage breadcrumbs. I did have to add a little more stock, but otherwise, EVERYONE really enjoyed this. Family told me to keep this to make again. Thanks for sharing this recipe!
I really loved this stuffing and so did everyone else at Thanksgiving dinner. Even the skeptics were quickly convinced. I went ahead and added more broth than the recipe called for (as suggested by others) and I think that was a mistake. I need to brown it up under the broiler because it was too soggy. Just follow the recipe!!! But it turned out great in the end! I will make it again next year!!
considering my boyfirend doesn't like cranberries or apples... i figure him eating all the stuffing that was left over for the next two days high praise. i added twice as many cranberries, solely because i bought too many, but in t he end they made it very moist and tasty! thankyou!!
I had never made stuffing before and everyone really loved this, so much so that I'm making it again this year. I used yellow onion versus the leeks. I also cooked it in two baking pans.
Absolutely devine. I used this recipe at Christmas and plan to make it part of our turkey tradition from now on. It's a hit with adults and kids alike.
I did not like this stuffing at all. The reason may have something to do with using fresh diced cranberries as opposed to dried cranberries. Other than that I did not change the recipe though.
Loved it! Just be warned - for people that really love traditional stuffing, this is not it! It has a different type of flavor to it (obviously), but is wonderful in it's on rite. One of my guests at Thanksgiving dinner detests stuffing but loved this, and my husband and brother who both LOVE traditional stuffing weren't impressed and said this was their least favorite dish of the meal.
This is the best stuffing you will ever eat! I make mine in a baking dish. I substituted 1 box of Mrs. Cubbison's Herb Cube Stuffing, instead of making my own bread crumbs, and I substituted 1 bunch of chopped green onions for the leeks. I also use 2cups (1 can) of low sodium chicken broth. I've made this 3 times and everyone loves it and wants the recipe! I would caution that the prep time is longer than stated. If you are pressed for time cook the sausage, and do some of the chopping the day before. You will never go back to regular "box" stuffing again!
This stuffing hit a home run at the supper table. The only other item I added was a half cup of chopped carrots for color. Everyone loved it, even my wife who said it was "very good honey," and when she says that about a dish I prepared, I know it was great. I will continue using that recipe. Oh, one more thing, I added another cup of chicken broth to the mix.
I made this last year and everyone loved it. Even my husband who doesn't eat dressing/stuffing liked it. At first I thought it asked for alot of leaks but they blend right into all the flavors and isn't overwhelming at all. This was so good and I wouldn't change a thing. I can't imagine adding oregano and pumpking pie spice to it, as another reviewer suggested. Those flavors seem odd together.
I made this for a bunch of people, even though I don't like stuffing myself. I substituted onions for leeks and left out the celery. I liked the colorful look of the finished product, and my eaters said it was a moist stuffing even without extra broth. Do not serve if you like a drier stuffing.
This recipe is a crowd pleaser. Your kitchen is likely to be a miss when all is said, but it is worth it. My husband had doubts the first time I made it, but he ate his words. The only changes I make are; 1. I use the pepperidge farm bread cumbs instead of cutting up loaf bread. 2. I use onions instead of leeks. 3. I add a little sage and thyme.
Loved it! I'm not usually a big fan of stuffing, but this is great! It's a nice combination of flavors and textures. The only change I made was to use half chicken stock and half apple juice, which enhanced the fruit flavors.
My husband always asks for this stuffing. I made for him for the first Thanksgiving when he met my family, and has asked for it ever since. (It's been almost 5 years). I made it this year with Maple Roast Turkey, it was great.
This recipe was wonderful, I am very happy I chose this one to try on my guests for Thanksgiving.
We loved this recipe! I made it for Thanksgiving Dinner and took to some friends from Church. They all loved it. I had to make it for my wife's ladies meeting at church as well. Thanks for the great recipes!
This is the best stuffing recipe! I use it every year and get rave reviews. Also good with sage sausage.
Easy to make. I made this along with the Rosemary turkey and the table raved! It made for an interesting stuffing, as opposed to those more plain. I'm not a dried fruit fan, but this recipe didn't make me turn my nose up; I loved it! I particularly enjoyed the sausage as well -- great flavor!
Delicious!
Very good! The only thing I would do is cut the amount of bread used in half, and place that in the dish first. Then cover with the rest of the mixture. Otherwise, much gracy is needed to soften the bread. EXCELLENT. Try her Maple turkey with this recipe, also worth 5 stars.
I made this stuffing for Thanksgiving. It was delicious!! Everyone loved it. I can't wait to make it again.
A fantastic recipe. Canadians usually prefer dressing over stuffing, but using this as a side dish and not just dressing is great. Slight variations with other fruits, pears, peaches or crabapples, adds an incredible twist and an interesting variety.
I made a double batch of this for Christmas and my guests went wild over it. I also substituted the bread cubes for cornbread and oh my is all I am gonna say. So simple to make and I will definitely add this to my must haves for the holidays
This was my first time making homemade stuffing...and it was delicious. I pretty much followed the recipe as is (I didn't peer over it the entire time but tried to follow it as closely as possible). the one change I made and suggest folks try it is I used slices of RYE and PUMPERNICKLE (sp) bread--the flavors molded ever so nicely...will make this again for sure!
This is our favorite stuffing recipe, and my husband requests it every year! I've made a few changes to suit my family's taste -- I use about 1 1/2 to 2 cups of FRESH cranberries, instead of dried ones, and cook them up with the apples & leeks. I also use whole wheat bread instead od white, and I leave out the celery. EXCELLENT!
We had a traditional Turkey Day dinner this year with a twist. Each item on the menu was prepared from a recipe never used before. THIS ONE was *AMAZING*. I'll make this every year forever... I followed the directions exactly and it was a crowd pleaser!!
Great flavor! A nice change from 'traditional' recipes, with lots of taste. The dried cranberries have a fantastic consistancy.
OH MY GOD! I THOUGHT I HAD DIED AND GONE TO HEAVEN! :-) I wanted to try a new stuffing recipe for Thanksgiving this year and I searched of course allrecipes.com and I came across this one. I was not to sure about it calling for apples and pork etc. so I cut the recipe in half today and made it exactley they way the recipe called for so that I could see if it would be worth making for Thanksgiving.! WOW! I am so happy I gave it a try. I love it and I am sure my guests will also, If you are thinking of trying this recipe please do you will not be disappointed. Thanks so much for this wonderful recipe and it is now going to be the only stuffing I make :-)
I used this recipe for a dinner party I had a few month ago and people are still talking about how good it was.
I made this to go with our Christmas duck because I thought a sweet stuffing with some tang would go well with the flavor of the duck, plus I wanted to try something new. This was a very tasty stuffing that complimented the duck quite nicely but in the end the family still prefered my savory wild rice & mushroom stuffing over this one (old habits die hard). This would also go really well with a pork loin roast or pork chops (we don't eat pork anymore but those of you who do should give it a try).
This has become my "go to" stuffing recipe. It was a hit at thanksgiving yesterday! I added 1/2 cup of walnuts and started with a box of cornbread stovetop because i was pressed for time. Before this recipe I was NEVER a fan of "box" stuffing this makes thanksgiving :)
This is absolutely the BEST stuffing recipe I've EVER had! I haven't entertained a person yet that didn't rave about how fantastic this stuffing is. It's requested every holiday and every potluck I'm invited to .
This was my first stuffing for my first Thanksgiving in my own home. It was yummy! It did take some time to prepare however, so give yourself a few extra minutes. In addition to being delicious, the cranberries and leeks make it a beautiful addition to the table!
Lots of chopping but worth it. The cranberry, apple and sausage are great together. Now a holiday tradition at our place.
Turned out WAY dry. The flavors are all over the board...don't mix well. Won't make again. Sounded good though.
Great stuffing for anytime of the year!!!
