thanksgiving stuffing

Name: Thanksgiving Stuffing
Prep time: 25 min
Cook time: 20 min
Yield: 8
Cuisine: American
Ingredients: 1/4 cup(s) dried apricots; 1/4 cup(s) dried apples; 1/4 cup(s) dried pears; 1/4 cup(s) golden raisens; 1/4 cup(s) dried cranberries; 1/2 cup(s) chopped walnuts; 4 - celery stalks, sliced; 1 - onion, chopped; 1 package(s) mushrooms, sliced; 2 pound(s) bulk sausage; 2 - bags Pepperidge Farm cubed stuffing; 10 cup(s) turkey broth, you wont use this much but I always make enough to make sure stuffing is moist.; 1 stick(s) butter; 2 tablespoon(s) garlic, chopped; 1 teaspoon(s) sage

(2 RATINGS)

225 Pinches 9 Photos

Michelle Antonacci

Medina, OH

Updated on Oct 8, 2021

This recipe is one of our family traditions. The stuffing is so wonderful! The dried fruit makes this dish! I do not have a pic, as I only make this once or twice a year. But I will post my pic in November.

Rate

Thanksgiving Stuffing baked until golden brown.

Blue Ribbon Recipe

Michelle is right. The dried fruit does make this Thanksgiving stuffing special. The sweet fruit bits are delicious with savory sausage. The cubed stuffing held the perfect amount of moisture while still maintaining its shape. This stuffing will be a great addition to your Thanksgiving meal.

— The Test Kitchen

prep time 25 Min

cook time 20 Min

method Bake

yield 8-10 serving(s)

Ingredients

1/4 cup dried apricots
1/4 cup dried apples
1/4 cup dried pears
1/4 cup golden raisens
1/4 cup dried cranberries
1/2 cup chopped walnuts
4 - celery stalks, sliced
1 - onion, chopped
1 package mushrooms, sliced
2 pounds bulk sausage
2 - bags Pepperidge Farm cubed stuffing
10 cups turkey broth, you wont use this much but I always make enough to make sure stuffing is moist.
1 stick butter
2 tablespoons garlic, chopped
1 teaspoon sage

How To Make thanksgiving stuffing

Test Kitchen Tips

We ended up using 4-5 cups of broth. If you like your stuffing moister, add more. Also, we used chicken broth because we could not find turkey broth. It was a good substitute.

Step 1

Ok, the first thing I do is make my broth from the turkey neck, etc. Put neck, gizzard, and extra fat pieces in a pot of water, then I add one onion, some celery, and carrots to that and let that simmer on the stove. You can buy the broth if you don't want to make it.

Step 2

Get ingredients ready and chopped while the broth is cooking. Chop your fruit (I don't chop raisins or cranberries), onion, celery, nuts.
Step 3

In a pan saute your bulk sausage and remove it from the pan and set it aside.
Step 4

Then put butter in the pan to melt, add celery till soft, then add each ingredient one at a time - onion, mushrooms, walnuts, then the fruit is last. I do not cook this stuff to death, just until tender.
Step 5

Add ground sage. I season with salt and pepper as I go. Then add the sausage back to the mixture.
Step 6

In a large bowl, put stuffing cubes in and add stuffing mixture, gently tossing to incorporate everything. Then I start to ladle the broth in until I have a nice consistency. You don't want to put too much broth in, just enough to moisten this well.
Step 7

We always stuff the bird. Then put the rest into a baking dish and bake that when we take the bird out of the oven; takes about 20 minutes at 350.
Step 8

If you have any questions please ask. I know the broth amount is vague, but it all depends on how moist you like your stuffing.
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