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Turkey Stuffing Recipes

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Mom's Sausage Sage Turkey Stuffing

Mom's Turkey Stuffing

This is my grandmother's recipe, which my mother has been using to make our Thanksgiving turkey stuffing for more than 40 years. I've never tasted any turkey stuffing that has come close to as good as mom's. Although years ago we used to stuff the bird, these days we cook the stuffing separately. It is much easier to get an even cooking of the turkey (and safer too) if you do not stuff it. To infuse the stuffing with turkey flavor we simmer the giblets for an hour, and use that stock in the stuffing.

  • 1 loaf of day old French bread, cut into 3/4-inch cubes (about 10-12 cups)
  • 1 cup walnuts
  • 2 cups each, chopped onion and celery
  • 6 Tbsp butter
  • 1 green apple, peeled, cored, chopped
  • 3/4 cup of currants or raisins
  • Several (5 to 10) chopped green olives (martini olives, the ones with the pimento)
  • Stock from the turkey giblets (1 cup to 2 cups) (can substitute chicken stock)
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon poultry seasoning or ground sage (to taste)
  • Salt and freshly ground pepper (to taste)
1. If you haven't already made the stock, take the turkey giblets - heart and gizzard - and neck if you want, and put them in a small saucepan.  Cover with water and add a little salt.  Bring to a simmer; simmer for about 1 hour, uncovered. 
    Strain the stock into a container to use with the stuffing.  Alternatively, you can use chicken stock or plain water with this recipe. 


2. Toast the walnuts by heating them in a frying pan on medium high heat for a few minutes, stirring until they are slightly browned (but not burned).  Or, you can put them in the microwave on high until you can smell the aroma of them toasting, about a minute or two.  Let them cool while you are toasting some bread.  Then roughly chop them.

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3. Heat a large saute pan on medium.  Melt 3 tablespoons of butter and add the bread cubes, stirring to coat the bread pieces with the melted butter.  Let them toast until they have browned a little on a side.  Try to use day old bread for this or you might end up with mushy stuffing. 
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4.  In a large dutch oven, saute chopped onions and celery on medium-high heat with the remaining 3 tablespoons butter until cooked through - about 5-10 minutes.  Add the bread.  Add the browned chopped walnuts, the chopped green apple, currants, raisins, olives, parsley, and one cup of stock (enough to keep the stuffing moist while you're cooking it).  Add sage, poultry seasoning, salt and pepper. 
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5.  Cover.  Turn heat to low.  Cook for an hour or until the apples are cooked through.  Check every ten minutes or so and add water or stock as needed while cooking to keep the stuffing moist and keep it from sticking to the bottom of the pan. 

Serves 8-10.  Delicious!

Quick Five-Ingredient Stuffing

  • 1  package(s) 14 to 15 ounces, cubed seasoned stuffing mix
  • 1  can(s) (14 to 14 1/2 ounces) chicken broth
  • 4  tablespoons of butter or margarine
  • 1  package(s) (7 ounces) mixed  dried fruit, chopped (1 1/4 cups)
  • 1/4  teaspoon(s) coarsely ground black pepper
  1. Preheat oven to 325 degrees F. Place stuffing mix in 13- by 9-inch glass baking dish.
  2. In 3-quart saucepan, combine broth, margarine, fruit, pepper and 1 1/3 cups water; heat to boiling over high heat until margarine melts. Pour over stuffing mix; toss to coat.
  3. Bake stuffing, uncovered, 30 to 40 minutes or until heated through and top is browned.

Tips & Techniques:  Brands of stuffing vary. If you like a moister dressing, drizzle with a little extra water or chicken or turkey broth. 

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