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Sausage Stuffing

November/December 1992, November/December 2010

Your rating: None Average: 3.4 (47 votes)

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! "

8 Reviews for Sausage Stuffing

12/02/2013
Anonymous
Surprsingly Healthy!

This has been my go to recipe year round, especially around the Holiday Season! I used half the recommended bread amount and added some red peppers to create that sweet and spicy flavor. It is ALWAYS A HIT! Thanksgiving is just another excuse to whip up this wonderful dish! I love how the apples sort of balance the bread and sausage; wholly savory and delicious. And, it keeps for a good week after (not that there are any left overs after about 2 days!)

None
Comments
12/23/2011
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!

Comments
11/24/2011
Anonymous

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

Comments
11/28/2010

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!

Comments
11/27/2010

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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