I completely butchered this recipe so here I go to confess my alterations. First of all, I halved the recipe. I couldn't find ground turkey sausage so I resorted to using ground turkey. I'm not a fan of celery so I substituted with about 10 cutting celery leaves. What else... for the herbs, I decreased them all by at least half (excluding the parsley) and used fresh sage, rosemary, but didn't have enough fresh thyme so I used dried. Lastly, I didn't stuff it in the bird but baked for 30 minutes on 350 degrees and tossed the stuffing half way through the baking process so it would evenly cook. PHEW! All in all, great taste and I love the cranberries in it. Makes it easy to not have to make cranberry sauce because the taste is in the stuffing. I would love to use this and my original stuffing recipe for Thanksgiving because my family loves stuffing. For our mock Thanksgiving dinner in July, I served this with "Slow Cooker Thanksgiving Turkey," homemade turkey gravy from the drippings, carrots, "Awesome Sausage, Apple and Cranberry Stuffing," and "Best Green Bean Casserole" using "Cream of Mushroom Soup I" for the canned COMS. Awesome dinner!
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