Mabon stuffing

Mabon Stuffing

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Cynthia Beeler


I found this recipe a few years ago and decided to incorporate it into the traditional Thanksgiving dinner for my then boyfriend and his parents. They were visiting from out of state and the father was at stage four throat cancer. Harry (the dad) was a very outspoken and candied character, so I wasn't expecting the compliment I got; He asked where I "bought" the dinner from, and when I told him that everything was made from scratch, he raised his eyebrows, got up, and got thirds. He died a few months later, and I have the knowledge that Harry had a great holiday dinner!


★★★★★ 1 vote

25 Min
30 Min


  • 1 Tbsp
  • 1 large
    onion, finely chopped
  • 3 medium
    celery ribs,finely chopped
  • 1 lb
  • 1 pkg
    seasoned bread stuffing mix
  • 1 c
    (3oz) coarsely chopped dry apples
  • 4 Tbsp
    melted unsalted butter
  • 1/4 c
    chopped fresh parsley
  • 1/2 Tbsp
  • 1 1/2-2 c
    chicken broth, as needed
  • ·
    salt and pepper to taste

How to Make Mabon stuffing


  1. In a large skillet, heat the oil over medium heat. Add the onion and celery. Cook, stirring often, uncovered, until the veggies are soft, about three minutes.
  2. Add the sausage and cook ten minutes. Scrape the mixture into a large bowl. Add the stuffing mix, apples, butter, parsley, and sage.
  3. Toss, gradually adding broth until the stuffing is evenly moist. Season with salt and pepper.
  4. place in a lightly buttered casserole dish, drizzle with half a cup of broth, cover, and bake at 350 for about 30 minutes. For crunchy stuffing, remove the foil for the last 15 minutes.

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