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Moist Turkey Sausage Stuffing

 Moist Turkey Sausage Stuffing
With tangy apricots and turkey sausage, this stuffing is a terrific mix of sweet and savory. —Priscilla Gilbert, Indian Harbour Beach, Florida
16 ServingsPrep: 20 min. Cook: 20 min.


  • 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
  • 4 celery ribs, chopped
  • 1 large onion, chopped
  • 1-1/2 cups chopped dried apricots
  • 1/4 cup minced fresh parsley
  • 1 tablespoon minced fresh sage or 1 teaspoon dried sage
  • 1 teaspoon poultry seasoning
  • 1/4 teaspoon pepper
  • 3 teaspoons sodium-free chicken bouillon granules
  • 3-1/4 cups boiling water
  • 1 package (14 ounces) crushed corn bread stuffing
  • 1 cup fresh or frozen cranberries, chopped


  • In a Dutch oven, cook the turkey sausage, celery and onion over
  • medium heat until meat is no longer pink and vegetables are tender;
  • drain. Stir in the apricots, parsley, sage, poultry seasoning and
  • pepper; cook 3 minutes longer.
  • Dissolve bouillon in boiling water; stir into sausage mixture. Stir
  • in corn bread stuffing; cook and stir until liquid is absorbed.
  • Gently stir in cranberries; heat through. Yield: 16 servings (2/3
  • cup each).

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Moist Turkey Sausage Stuffing (continued)

Editor's Note: This recipe makes enough stuffing to stuff a 14-pound turkey. Bake until a meat thermometer reads 180° for turkey and 165° for stuffing.
Nutritional Facts: 2/3 cup equals 205 calories, 5 g fat (1 g saturated fat), 21 mg cholesterol, 540 mg sodium, 32 g carbohydrate, 3 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1 lean meat.