"A mellow stuffing that pairs up perfectly with the Maple Roast Turkey and Gravy. Originally submitted to ThanksgivingRecipe.com." — Ibby
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sweet Italian sausage, casings removed
coarsely chopped leeks
tart apples - peeled, cored and chopped
dried rosemary, crushed
white bread cubes, baked until slightly dry
1 1/3 cups
salt and black pepper to taste
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.
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 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
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.
I tried this recipe about 3 years ago from allrecipes.com and my whole family loves it! It's the only stuffing recipe I use now. I don't go to the extent of drying my own bread cubes. I buy the pre-packaged one from the store and the recipe turns out great. You won't be dissapointed!
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.
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 was a total hit! I did however substitute cornbread for the white bread which I think enhanced the flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Cranberry, Sausage and Apple Stuffing
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
** Calories: 194
** Calories from Fat: 69
This stuffing blends sausage, turkey liver, fruits, and veggies.
See the five elements to stuffing—and enjoy it with or without a bird.
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