By Annacia on November 15, 2007
Photo by lazyme
Photo by lazyme
"The orange-flavored liqueur, spicy Italian sausage, apples, and pecans make this dressing distinctive from all others. It is very easy to prepare and goes with any dish. This recipe makes enough to stuff one 18 to 20 pound bird. If you prefer, this dressing can be made with thyme instead of sage. Time is for making the stuffing only, it doesn't include the the time in the bird or oven baking as that varies so much."
Serving Size: 1 (149 g)
Servings Per Recipe: 16
"I have substituted walnuts for the pecans as well as using orange juice in place of the liquor. Also, we don't use fresh herbs much so I checked the internet to find out how much dry sage to use compared to fresh. Word of warning - as the recipe indicates, this makes a LOT! Note: This recipe comes from allrecipes. I have had it saved in my recipe box there since 2003."
"Excellent! Made as directed."
"Delightful stuffing for those not committed to traditional stuffing. At our dinner, the consensus was that more bread was needed, and the last 1/2 cup of orange liqueur should be replaced with chicken broth as the liqueur taste (Grand Marnier) was too pronounced, and detracted from the overall taste sensation. Oddly, everyone said the macerated raisins were plump and delicious and the liqueur did not overwhelm them. Next time I would use half hot Italian sausage and half mild Italian sausage. Made for Please Review My Recipe tag game."
"Wow-weeee. This was the most delicious stuffing I have ever tasted. Everyone in my family thought it was really good. The raisins, apples, pecans, and orange liqueur, I think, added added a very unique taste combination in this recipe and really dressed up the bread stuffing quite nicely. We will not wait for the holidays to have this again. Thanks for posting this gem of a recipe, Annacia!"
"Delish! I made this with Jimmy Dean hot sausage and baked it on the side, covered, at 350F for about 40 minutes. It came out very moist and was a real hit at our Thanksgiving dinner. It went really well with the apples in a waldorf salad and a grand marnier cranberry sauce. Thanks Annacia for a great stuffing that will be on our holiday table again and again."