Sausage Stuffing

From EatingWell: November/December 1992, November/December 2010

This classic stuffing pairs turkey sausage with the tangy sweetness of apples. By using turkey sausage instead of pork, we cut the fat content from 19 grams to 4.

READER'S COMMENT:

"This stuffing did not please guests at Thanksgiving! That taste wasn't bad but it is not your usual stuffing consistency. Almost the entire pan got tossed. I will search again for a healthy version of stuffing! "

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7 Reviews for Sausage Stuffing

12/23/2011

ajlsickau

Recommends this recipe

Delicious

Made this for Thanksgiving last year and it was a hit. A compromise for my father who adores sausage stuffing and myself who doesn't eat pork. Used turkey breakfast sausages cut out of the casings because bulk turkey sausage is hard to come by around here. I dislike very wet stuffing so this had a really nice consistency and great flavor. The apples are a great contrast of sweetness and the fresh herbs make all the difference. Making it again for Christmas Eve tomorrow - highly recommended!

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11/24/2011

Anonymous

Recommends this recipe

This is a good recipe. I added a can of chopped water chestnuts to give it more texture. Everybody really like it.

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11/28/2010

Suzi71

This stuffing did not please guests at Thanksgiving! That taste wasn't bad but it is not your usual stuffing consistency. Almost the entire pan got tossed. I will search again for a healthy version of stuffing!

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11/27/2010

news4nancy

Hands down this is by far the best stuffing I have ever tasted. I couldn't find bulk turkey sausage, so I purchased mild Italian Turkey sausage links and removed the casing before cooking. I would also add to the recipe that for advance preparation, the bread can be cut and toasted two days in advance.

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11/25/2010

Anonymous

Great reciepe, though I will be adding mushrooms to it will a mixture of mixed nuts and dried fruit, cranberries,cherries,ginger,mango and pineapple. I will be doing it as a dressing not a stuffing, It will cook in the oven as the turkey will be fried in peanut oil.
The turkey was injected with a mixture of bar-b-que sause an chipoteo hot sause to the inside meat area, Under the skin was a dry rub with butter and cajum seasoning. All this will sit over nite. The next day at 11am let the games begin.
Have a Happy Thanksgiving.

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