Recipe by roxanne
I found this recipe in an old Homemaker's magazine. I made it for a Thanksgiving dinner a few years ago, and now whenever it's my turn to cook a holiday meal, I have to make this! It's easy and delicious. I prefer making the stuffing as a side dish, rather than stuffing the turkey, so the turkey cooks quicker and it makes less of a mess.
Top Review by Leeloo78
This recipe made some of the best stuffing I've ever eaten. I played around with the seasoning a bit, but the overall technique worked beautifully! Thanks for a recipe that had people fighting over the last few bites.
- 1 lb ground sausage meat
- 3 stalks celery, chopped
- 1 tablespoon sage
- 1 teaspoon thyme
- 1 teaspoon marjoram
- 10 cups cubed bread (stale works best)
- 2 onions, sliced
- 2 apples, peeled, cored, cut into small cubes
- 1 1⁄4 cups chicken stock
- 1⁄2 cup fresh parsley, chopped
- salt and pepper
Directions See How It's Made
- Cook sausage until no longer pink, about 10 min, stir often.
- Drain most of the fat (leave about a tablespoon).
- Add onions and celery, cook another 3 minute.
- Stir in apples, sage, thyme, and marjoram, cook another 5 minutes.
- Add 1 cup of chicken stock, and bring to a boil.
- Remove from heat, stir in bread, parsley, salt and pepper.
- Spoon into a lightly greased casserole dish.
- (This recipe can be made ahead to this point, it will keep in the fridge for 2 days or in the freezer for 2 weeks. If frozen, thaw in fridge before baking).
- Bake, covered, in 325°F oven for about 40 minutes. Halfway through cooking time, drizzle with the remaining chicken stock.
- Remove the lid and bake 10 more minutes, until the stuffing has a crusty top and is heated through.