Recipe by Elizabeth Ryan
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
finely diced celery
white bread cubes
ground black pepper
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!
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. :-(
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.
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!!!!!!!!!!!!
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.
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!
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*****
This was fantastic. Everyone said it was better than my mom's and that is the ultimate compliment. I deviated a little by adding 1/2 can of cream of celery and 2 cans of mushroom pieces/stems. It couldnt have been tastier!!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 343
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Sausage stuffing gets the sweet-tart treatment with green apples and cranberries.
Traditional bread stuffing gets a kick from Creole seasonings, sausage, and oyste
See how to make a 5-star sausage stuffing for Thanksgiving turkey.