Turkey Stuffings




Sausage Corn Bread Dressing

  • 8 ounces breakfast sausage
  • 1/2 medium onion, chopped
  • 1 stalk celery, chopped
  • 1 green pepper, chopped
  • 1 carrot, chopped
  • 1 teaspoon poultry seasoning
  • 1 pound corn bread stuffing mix
  • 3/4 cup cooked rice
  • 2 to 3 cups milk
  1. Heat the oven to 350 degrees. Cook the sausage in a large skillet over medium heat until brown. Add the vegetables and cook until they are soft. Stir in the poultry seasoning, then set the skillet aside.
  2. Prepare the corn bread stuffing according to the package directions. Add the sausage mixture and the rice. Stir in enough milk to evenly moisten the dressing. Pour the dressing into a large baking dish and bake uncovered for 1 hour or until a crust forms on top. Makes about 10 cups



This savory stuffing recipe makes enough to fill a 14- to 16-pound bird and is always a hit, even with kids.   Best yet, when made with low-fat turkey sausage, this is a healthy and complete meal in itself.

  • 1 lb. sweet Italian turkey or pork sausage, casing removed
  • 2 tbsp. butter
  • 1 large onion, chopped
  • 4 celery stalks, diced
  • 2 Granny Smith or delicious apples, cored and chopped
  • 2 garlic cloves, minced
  • 2 to 3 tsp. poultry seasoning
  • 12 cups cubed country-style stuffing mix or 12 cups multigrain bread (24-oz. loaf), cubed and dried in an uncovered bowl overnight
  • 2 cups (or more) low-sodium chicken broth
  • Salt and pepper to taste
  1. Coat a large skillet with cooking spray. Brown the sausage until cooked through. Remove from heat, transfer to a large mixing bowl, and crumble sausage.
  2. Melt the butter in the skillet and simmer the onion for 2 to 3 minutes, or until translucent. Add the celery, apples, garlic, and poultry seasoning, and cook for 3 to 5 minutes, stirring often.
  3. Add the apple-vegetable mixture to the bowl of sausage, along with the stuffing mix or bread; mix well. Moisten with the chicken broth and season with salt and pepper. Cool completely before stuffing the turkey. Makes 20 cups.
  4. Tester’s tip: Stuffing can be cooked separately in a large glass casserole dish, but more stock may be needed to replace the moisture that usually comes from the turkey cavity.



Savory Sausage StuffingFor families that have always favored a traditional white-bread stuffing, this side dish will seem both familiar and exotic. The Italian sausage provides a savory note that goes great with the fresh fennel (if you’ve never used it, think of it as celery with pizzazz). The optional toasted pine nuts are rich and buttery, but mild enough not to interfere with the other flavors.


  • Loaf of sturdy white bread (1 pound)
  • 1 pound Italian sausage links, mild or hot
  • 1/4 cup unsalted butter
  • 1 large onion, chopped
  • 1 bulb fennel, finely chopped, or 2 cups finely chopped celery (or a combination)
  • 1 large carrot, peeled and finely diced
  • 1 bay leaf
  • 1 1/2 cups chopped mushrooms
  • 1/2 to 3/4 cup chopped fresh herbs (use mostly parsley, plus sage, rosemary, and/or thyme)
  • 1/2 cup pine nuts, pan toasted (optional)
  • 3/4 to 1 1/4 cups chicken broth
  • Salt and ground pepper to taste
  • 2 large eggs, lightly beaten
  1. Slice the bread into 3/4-inch cubes and allow to air-dry for several hours (or dry in a 350º oven for about 10 minutes). Transfer the bread to a very large mixing bowl and set it aside.
  2. Bring a large pot of water to a boil. Poke each sausage several times with a fork and drop into the boiling water. Boil for 13 to 17 minutes, until the center of the sausage is no longer pink. Transfer to a bowl and cool. Score the casings and peel them off. Quarter the sausage lengthwise, then cut crosswise into 1/4-inch pieces. Set aside.
  3. Melt the butter in a very large sauté pan. Stir in the onion, fennel, carrot, and bay leaf and sauté over medium heat for 8 minutes, stirring often. Stir in the mushrooms and sausage. Cover and sauté 3 to 4 minutes more. Remove from the heat.
  4. Remove the bay leaf and add the sautéed mixture, fresh herbs, and toasted pine nuts (if desired) to the bread. Gently toss the mixture and add the chicken broth, 1/4 cup or less at a time, until the bread seems moist but not soggy. Taste the stuffing, adding salt and pepper. Add the eggs and mix gently. To stuff your bird, see the Herb-roasted Turkey recipe. Makes 10 servings. Test Kitchen Tip: To cook the stuffing on the side, spoon it into a large, shallow, buttered baking dish. Cover with buttered tinfoil, buttered side down, and bake in a 350º oven for 20 minutes. Remove the foil and bake for another 15 minutes, until crusted over.



  • 1 sage sausage
  • 1 small onion, chopped fine
  • 1 stalk celery, chopped fine
  • 1 can chicken broth
  • Dash of thyme
  • Dash of poultry seasoning
  • 1 box wild rice mix
  • 1 small bag stuffing crumbs

  1. In a large skillet, sauté sausage, onion and celery in chicken broth. Add thyme and poultry seasoning. When sausage is cooked, remove from heat and place in a large bowl.
  2. Prepare the wild rice according to directions. When the rice is done, add it to the sausage mixture and then add the stuffing crumbs and mix. You may need to add more broth to make it the consistency you like.

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