"The distinctiveness of this turkey dressing comes from the orange-flavored liqueur, spicy Italian sausage, apples, and pecans. It's also very easy to prepare. This recipe makes enough to stuff one 18 to 20 pound bird. If you prefer, this dressing can be made with thyme instead of sage." — Joan
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1 1/2 cups
spicy Italian sausage, casing removed
1 (16 ounce) package
herb-seasoned dry bread stuffing mix
Granny Smith apples - peeled, cored and chopped
unsalted butter, melted
chopped fresh sage
salt and pepper to taste
My brother, who hates stuffing in general, asks for more every year! This year I even made it in the crock pot! **Also, I use orange juice instead of liqueur. That may allay some of the complaints on the strong taste of alcohol and orange. Excellent results (and cheaper).**
The stuffing would have been much better without the orange liquer.
I found this stuffing recipe probably about 10 years ago at least and have been making it every thanksgiving ever since! Everyone raves about it! Sometimes I use the spicy sausage and sometimes I use sweet italian sausage. It's great either way!
This recipe has been a staple for our Thanksgiving meal every year since before I was born. I now make it for my family. My mother never used any alcohol or orange and it is wonderful. I boil the raisins in amaretto but I drain out any extra liquid so that the flavor is not overwhelming. I also bake seperate from the turkey. I fill a 9x13 pan, cover with foil and bake it at 350 degrees for 20 to 30 mins. Sometimes I stir half way through but not always. Covering is the key to keeping it moist. Turkey day would not be the same without this recipe.
Recipe is great and flavors wonderful. Not much trouble to make, but I would have preferred it if the directions dealt with baking the stuffing too, for those that don't want to stuff a bird with it.
I have never been big on stuffing, until now, I'm not to sure who submitted this recipe, but cudos to whoever did, I made a delicious turkey for easter this year and came across this recipe for the stuffing, I read alot of the reviews, and took the advice of 10 of the posters and used orange juice as well, and I was hesitant about using hot sausage, but the way the sausage complimented all the other ingredients was outstanding, everyone was complimenting and a couple people even asked for the recipe, and as the days passed, the leftover stuffing tasted better and better.
Cooking my first Thanksgiving dinner, I chose this recipe based on its ingredients -- and the great reviews it rec'd. I wasn't disappointed! This is the best stuffing I've ever eaten; everyone raved about it. Used Triple Sec orange liquer (first time using liquer in anything); had to substitute walnuts for the pecans cos I forgot to buy them but they were just as tasty. Only thing missing from the recipe is instructions on how long to cook if you're not putting it inside the bird (it says 15mins cook time at the top of the recipe, but the bird is in the oven for hours... us newbies need a little more clarity!). Otherwise, it's a keeper!
If I could give this more than 5 stars, I would! I've been using this recipe for a couple of years now, starting with my very first "Grown up" Thanksgiving that I hosted for friends while living a few provinces away from any family. LOVED it. It was a huge hit, and I continue to make it for every holiday. Even my mother in law, who is intensely picky, loves it!
* Percent Daily Values are based on a 2,000 calorie diet.
Elegant Turkey Stuffing
Serving Size: 1/28 of a recipe
Servings Per Recipe: 28
Amount Per Serving
Calories from Fat: 137
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