Ingredients Jump to Instructions ↓

  1. 1-1/2 cups cubed day old whole wheat bread

  2. 3-3/4 cups cubed day old white bread

  3. 1 lb. bulk turkey sausage

  4. 1 onion, chopped

  5. 3/4 cup chopped celery (including tops)

  6. 2 tsp. dried sage leaves

  7. 1 tsp. dried rosemary leaves, minced or crumbled

  8. 1/2 tsp. dried thyme leaves

  9. 1 Granny Smith apple, cored and chopped

  10. 1 cup dried cranberries

  11. 1/3 cup minced fresh parsley

  12. 3/4 cup turkey or chicken stock

  13. 1/4 cup butter, melted

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degree F. Spread bread cubes in a single layer on a large baking sheet. Bake at 350 degrees F for 5 to 7 minutes, or until evenly toasted. Transfer toasted bread cubes to a large bowl. In a large skillet, cook the sausage and onions over medium heat, stirring until sausage is evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors. Pour sausage mixture over bread in bowl and toss gently with your hands. Mix in chopped apples, dried cranberries, and parsley. Drizzle with turkey stock and melted butter, and mix lightly, using your hands. Spoon into turkey to loosely fill and roast bird according to turkey recipe directions . If any stuffing is left over, bake in a greased casserole at 350 degrees F for 30-45 minutes until lightly browned and crisp on top.

  2. servings


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