This stuffing has lots of flavor and is nice and moist. You can also change the ingredients to your liking. I quadruple this recipe and make the extra in my electric roaster, that's how much everyone loves it. Originally submitted to ThanksgivingRecipe.com.

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Ingredients

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

Directions

Instructions Checklist
  • Cook sausage. Drain.

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  • Melt margarine. Add enough to sausage drippings to make 1 cup.

  • Saute; onions and celery in margarine/dripping mixture until onion is tender. DO NOT BROWN. Stir in about 1/3 bread cubes. Put in big bowl and add remaining bread cubes, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well.

  • Stuff turkey. You can also omit the sausage, increase the bread cubes to 9 cups, and add a teaspoon or two of salt. You can also add apples, giblets, oysters, etc. This recipe is very adaptable. When cooking extra in the oven, place the stuffing in a buttered casserole dish, and place in a pan of hot water. Cover, and baste with turkey drippings occasionally. It comes out really good.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

514 calories; 38.1 g total fat; 55 mg cholesterol; 989 mg sodium. 27.1 g carbohydrates; 15.6 g protein; Full Nutrition

Reviews (145)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/26/2008
This is the recipe I use. I never had the measurements either Mom taught me the same add till it looks right. I use the large bag of Pepperidge Farms herbed stuffing crumbs so yummy. They are dry so I add chicken broth to moisten. Dont drain the sausage after cooked add it to the mixture for extra flavor. Happy Turkey Day! Read More
(153)

Most helpful critical review

Rating: 2 stars
11/14/2003
This stuffing was all right but the major problem with it is that I tried to stuff my turkey with this and it ended up very wet. Almost too wet. It was MUCH better outside of the turkey. It was not at all reminiscent of my mom's recipe which I think I'm going to stick with. Sorry.:-( Read More
(24)
200 Ratings
  • 5 star values: 140
  • 4 star values: 46
  • 3 star values: 8
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
11/26/2008
This is the recipe I use. I never had the measurements either Mom taught me the same add till it looks right. I use the large bag of Pepperidge Farms herbed stuffing crumbs so yummy. They are dry so I add chicken broth to moisten. Dont drain the sausage after cooked add it to the mixture for extra flavor. Happy Turkey Day! Read More
(153)
Rating: 5 stars
11/26/2008
This is the recipe I use. I never had the measurements either Mom taught me the same add till it looks right. I use the large bag of Pepperidge Farms herbed stuffing crumbs so yummy. They are dry so I add chicken broth to moisten. Dont drain the sausage after cooked add it to the mixture for extra flavor. Happy Turkey Day! Read More
(153)
Rating: 5 stars
03/25/2007
I made this for a big get together I had, and made it in the crock pot. I continued to add broth as it cooked, and I used a few different breads (what I had on hand, I like options). So easy! And good! It is almost as good as my Grandmother's (and hers has almost started fights at Christmas). I made a vegetarian version too, and that was also a hit. I'll be using this recipe again. Read More
(125)
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Rating: 5 stars
12/23/2003
Great recipe! I used one loaf of white bread and one loaf of wheat bread - didn't use the end pieces. I toasted every slice and cut off all the crusts then cubed. I only used one scant teaspoon of poultry seasoning and added one teaspoon garlic pepper. I didn't have any sausage drippings - so I used more butter than listed. If I had baked this as a side dish - I might have had to add more liquid (chicken broth). But - since I baked it in the turkey (12 lb.)- no additional liquid was needed. It came out perfectly!!!!!!!! This is the recipe I will use from now on. For variety - I might try using "hot" sausage next year - or maybe a different type of sliced bread (potato??). Thanks!!!!!!!!!!!! Read More
(85)
Rating: 5 stars
12/08/2008
Best stuffing ever! I substituted Sweet Italian sausage for the breakfast sausage. Instead of stuffing the bird I put the stuffing in a crockpot and added a little chicken stock to moisten and cooked it on high for about an hour. Simple recipe and it got the most compliments. This one definitely goes into my recipe box! Read More
(66)
Rating: 5 stars
08/13/2009
I really like this stuffing. I toasted the bread until very dry. Greased a 9x13 pan baked at 350 for 45 minutes. I basted it with the dripping from my chicken twice during the 45 minutes and it came out perfect. This will be the recipe I use from now on. No more boxed stuffing. Read More
(57)
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Rating: 5 stars
12/06/2011
Yeah this one is a definite keeper. The flavor is as good as any dressing I have ever had. I prepared mine in a slow cooker. Since I doubled the recipe until the bread compacted it barely fit into my large slow cooker. That's okay as the stuffing cooks it will shrink giving you a little space at the top to stir the ingredients. As another reviewer suggested I used turkey drippings to enhance the flavor and help the dressing maintain the right consistency (not dry out). I started the dressing on high but lowered it to low and then warm once we started eating. Cooking this in the slow cooker allows one to prepare the dressing far in advance. When on high if you give it time between stirrings the dressing forms a nice little crust where the bottom and side walls meet which will be pleasing to any diners that enjoy a little crunch in the dressing. What a great recipe. This one rocks. An easy five stars! Read More
(35)
Rating: 2 stars
11/14/2003
This stuffing was all right but the major problem with it is that I tried to stuff my turkey with this and it ended up very wet. Almost too wet. It was MUCH better outside of the turkey. It was not at all reminiscent of my mom's recipe which I think I'm going to stick with. Sorry.:-( Read More
(24)
Rating: 5 stars
11/29/2008
This Stuffing comes from the old country Scotland that is. I've made this recipe my whole adult life. MY mother taught me this and hers taught her. If you try you'll buy guaranteed. 5 Read More
(22)
Rating: 5 stars
11/24/2011
This is just like what my mom always made. Exact ingredients only my job was turning the grinder that attached to the table. She never precooked anything though. I remember my eyes burning grinding those darn onions but I wouldn't give up that job for anything! LOL! In mom's honor (she passed last month) we made this stuffing. We did not saute anything we added fresh parsley I made my own bread for the cubes and we cut the butter back to 1/4 cup and used homemade broth (mom did) in its place. I also used my home made sausage links and added some garlic per the Hubs request. Thank you for bringing back those flavor filled memories. Read More
(19)