Real Recipes From Real Home Cooks ®

thanksgiving stuffing

(2 ratings)
Blue Ribbon Recipe by
Michelle Antonacci
Medina, OH

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.

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 @kitchencrew
(2 ratings)
yield 8 -10
prep time 25 Min
cook time 20 Min
method Bake

Ingredients For thanksgiving stuffing

  • 1/4 c
    dried apricots
  • 1/4 c
    dried apples
  • 1/4 c
    dried pears
  • 1/4 c
    golden raisens
  • 1/4 c
    dried cranberries
  • 1/2 c
    chopped walnuts
  • 4
    celery stalks, sliced
  • 1
    onion, chopped
  • 1 pkg
    mushrooms, sliced
  • 2 lb
    bulk sausage
  • 2
    bags Pepperidge Farm cubed stuffing
  • 10 c
    turkey broth, you wont use this much but I always make enough to make sure stuffing is moist.
  • 1 stick
  • 2 Tbsp
    garlic, chopped
  • 1 tsp

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.
  • Gathering the broth.
    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.
  • Prepping and chopping the ingredients.
    Get ingredients ready and chopped while the broth is cooking. Chop your fruit (I don't chop raisins or cranberries), onion, celery, nuts.
  • Browned sausage on a plate.
    In a pan saute your bulk sausage and remove it from the pan and set it aside.
  • Cooking celery, onion, mushrooms, walnuts, and fruit.
    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.
  • Adding seasoning and sausage to the skillet.
    Add ground sage. I season with salt and pepper as I go. Then add the sausage back to the mixture.
  • Tossing sausage mixture with bread cubes.
    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.
  • Stuffing in a baking dish in the oven.
    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.
  • A spoonful of Thanksgiving Stuffing.
    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.