Recipe by Jo in Arlington
This has become my standard holiday stuffing.
Top Review by didyb
This was really good-- the sausage made all the difference. I used pecans instead of walnuts, as we do live in the south. I also used the cherry flavored craisins. Next year, I'll just use 1/2 cup of those. I probably used more than 1 cup broth- but it didn't make it soggy-- that way I could keep it in the oven until the turkey was ready to carve.
- 6 cups unseasoned cubed bread (stuffing)
- 1 lb bulk pork sausage
- 1⁄2 cup butter
- 2 chopped onions
- 4 stalks of chopped celery
- 2 1⁄2 tablespoons of crumbled sage leaves
- 1 1⁄2 teaspoons crumbled thyme leaves
- 1 cup dried cherries (purchase them dried…I couldn’t find them so I used Craisins (dried cranberries cherry flavored)
- 1 cup toasted and chopped walnuts
- 1 cup chicken broth
- salt and pepper
Directions See How It's Made
- In skillet, sauté the sausage, until brown.
- Drain grease and transfer to bread bowl.
- In same skillet, melt stick of butter, sauté all of the vegetables for 10 minutes until soft.
- Remove vegetables and place in bowl.
- Combine the sausage, vegetables, cherries, bread cubes and rest of ingredients EXCEPT the chicken broth.
- Add just enough chicken broth to moisten the bread mixture.
- You do not want it soaking wet.
- If packing the turkey, stuff the neck and cavity loosely with stuffing, folding the neck skin under and fastening with skewer.
- If not, lightly pack stuffing into a large, shallow baking dish.
- If you bake the stuffing inside the bird, roast the bird at 325 degrees for 15 minutes per pound or until the temperature of the bird reaches 170 degrees and the juices run clear when the thigh is pierced with fork.
- Let turkey rest at least 20 minutes before carving.
- If you bake in separate dish, drizzle the stuffing with alittle bit of stock.
- Cover and bake at 325° for 20 to 30 minutes.
- Uncover and back for an additional 10 minutes.