| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 20 min |
| Cook: | 55 min |
| Yield: | 6 servings |
Ingredients
- 8 tablespoons (1/2 cup or 1 stick) butter, unsalted
- 2 medium onions, finely diced
- 3 cups chopped celery, (about 6 large stalks)
- 6 cups coarsely chopped leeks, (about 12)
- 4 apples, peeled, cored and chopped
- 1 pound breakfast sausage or Italian sausage, casings removed
- 6 teaspoons poultry seasoning
- 2 teaspoons chopped fresh rosemary leaves, (about 4 sprigs)
- 2 teaspoons chopped fresh sage leaves, (about 6 leaves)
- 2 teaspoons chopped fresh parsley leaves, (about 4 to 6 sprigs)
- 2 cups dried cranberries
- 1 box stuffing mix (not cornbread) (recommended: Pepperidge Farm)
- 2 cups (1 pint) vegetable stock
- Salt and freshly ground black pepper
Instructions
- Preheat oven to 350 degrees F.
- Melt the butter in a large skillet and saute the onions, celery, leeks, apples, and sausage, breaking up the sausage as you cook. After about 10 minutes, add the poultry seasoning, fresh herbs and dried cranberries. Add the dried stuffing mix and moisten with the vegetable stock. Season stuffing mix with salt and pepper, to taste. (I like the stuffing a little wetter – if you don’t, just add less stock)
- Place into a buttered casserole dish and bake for 45 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 791 |
| Total Fat | 42 g |
| Saturated Fat | 19 g |
| Carbohydrates | 94 g |
| Dietary Fiber | 11 g |
| Sugar | 47 g |
| Protein | 17 g |
| Cholesterol | 98 mg |
| Sodium | 1298 mg |
Reviews
I make this every year. This year going to use it to stuff butterflied boneless turkey breast as well. Be careful with this recipe, and many has said, it make enough for an army! I am down to using 2 leeks and 2 apples.
My husband wants this dressing every year I try to ask if I can make something new. His response :you can in addition to the sausage apple dressing also. I chopped the cranberries so you have a little sweetness all throughout versus the whole cranberry. I also leave the skin on the apples and it’s fine
This was my first time making this. The recipe sounded delicious. I was not disappointed. I used three leeks instead of six. Six just seemed like too many. I also used diced bread instead of a stuffing mix. I think it could use a bit more stuffing than one box of Pepperidge Farms.
All in all it was a great success and I received many compliments. My compliments to the chef who created the recipe.
Delicious stuffing but the recipe needs some quantification. First of all, use a large pot or Dutch oven. You’ll never fit everything in a skillet. I used 7 leeks. I used two 12 oz bags of Pepperidge Farm stuffing mix. I used a disposable aluminum pan that was 17x12x4 to bake the stuffing. I followed the recipe exactly on all other elements. Served this for Thanksgiving and everyone loved it.
A holiday staple with my family. Makes much more than 6 servings, using less leeks and apples and celery it still made 5 quarts. I used a bag and a half of Pepperidge Farm cubes otherwise the ratio of fillers to bread was way off. More broth needed too for moist stuffing.
Always comes out great and everyone loves it.
Will do a different, but similar recipe next time. Cut the leaks used by half, otherwise it overpowers the dish. Also, this feeds 10 -12 people, not six as the recipe indicates.
Our families favorite. Made every Thanksgiving. It is a lot of prep but worth the time.
This was the most fantastic Thanksgiving stuffing I have ever made!!!
I had to modify it quite a bit because we had a small group for dinner. It all fit nicely into a 9 by 13 casserole dish.
These are the changes I made: 1/2 stick butter, one onion, 4 to 5 stocks celery, No leeks, 2 apples, 1 and 1/2 teaspoon ground sage, 2 tsp poultry seasoning, 2 sprigs chopped rosemary, no parsley, 1 8-oz. Package of Mushrooms sliced, One cup Dried cranberries, 1 12 oz Box of stuffing, 2 cups chicken stock.
I sprayed the Casserole dish with cooking spray. Cooked in the oven at 400 for 20 minutes covered with foil and 20 minutes uncovered with no foil.
Turned out perfect
I had to modify it quite a bit because we had a small group for dinner. It all fit nicely into a 9 by 13 casserole dish.
These are the changes I made: 1/2 stick butter, one onion, 4 to 5 stocks celery, No leeks, 2 apples, 1 and 1/2 teaspoon ground sage, 2 tsp poultry seasoning, 2 sprigs chopped rosemary, no parsley, 1 8-oz. Package of Mushrooms sliced, One cup Dried cranberries, 1 12 oz Box of stuffing, 2 cups chicken stock.
I sprayed the Casserole dish with cooking spray. Cooked in the oven at 400 for 20 minutes covered with foil and 20 minutes uncovered with no foil.
Turned out perfect
This is by far the BEST stuffing ever! My family talked about it for weeks. It has been my go to stuffing for 4 years now. Just counting down the days now.
I’ve made this stuffing for the last 6 years and it’s the best! I double the recipe, since everyone always wants more, and we want some for leftovers.