Moist Turkey Sausage Stuffing Recipe

5 1 1
Moist Turkey Sausage Stuffing Recipe
Moist Turkey Sausage Stuffing Recipe photo by Taste of Home
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Moist Turkey Sausage Stuffing Recipe

Read Reviews
5 1 1
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With tangy apricots and turkey sausage, this stuffing is a terrific mix of sweet and savory. —Priscilla Gilbert, Indian Harbour Beach, Florida
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.

Ingredients

  • 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

Directions

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).
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.
Originally published as Moist Turkey Sausage Stuffing in Healthy Cooking October/November 2010, p35

Nutritional Facts

2/3 cup: 205 calories, 5g fat (1g saturated fat), 21mg cholesterol, 540mg sodium, 32g carbohydrate (8g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 2 starch, 1 lean meat.

  • 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
  1. 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.
  2. 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).
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.
Originally published as Moist Turkey Sausage Stuffing in Healthy Cooking October/November 2010, p35

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danid User ID: 5870512 276438
Reviewed Oct. 18, 2017

"Delicious!! So much flavor, I did omit the cranberries but I think it would be a nice addition!!"

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