Caprese is the ideal summer salad since it is quick, simple, and delicious even on the hottest days.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 28 |
| Yield: | 14 cups |
Ingredients
- 1 cup raisins
- 1 ½ cups orange liqueur
- ½ cup unsalted butter
- 2 cups chopped celery
- 1 large onion, chopped
- 1 pound spicy Italian sausage, casing removed
- 1 (16 ounce) package herb-seasoned dry bread stuffing mix
- 1 cup chopped pecans
- 4 Granny Smith apples – peeled, cored and chopped
- ½ cup unsalted butter, melted
- 2 cups chicken broth
- 4 teaspoons chopped fresh sage
- salt and pepper to taste
Instructions
- Place raisins in a small saucepan and cover with 1 cup of liqueur. Bring to a boil; remove from heat and set aside.
- In a large skillet, melt 1/2 cup butter over medium heat. Sauté celery and onion in butter for 10 minutes; transfer to a large mixing bowl.
- In the same skillet, cook sausage over medium-high heat until crumbled and evenly brown. Drain.
- Combine sausage and stuffing mix with celery and onion mixture. Stir in raisins and liqueur, pecans, and apples. Mix in melted butter, chicken broth, 1/2 cup orange liqueur until stuffing is completely moistened. Season with sage, salt, and pepper.
Nutrition Facts
| Calories | 280 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 437 mg |
| Sugars | 12 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Me and my family did not enjoy this. It didn’t look good and it tasted even worse. I made it exactly as written. The alcohol overpowered everything!
I used homemade Italian bred cut in 1- inch cubes, substituted the orange liqueur for squeezed satsuma juice., used extra minced fresh Rosemary. Omitted pecans but may use them next time. Best stuffing I have ever tasted and everyone else said the same!
Simple and amazing.
Family loved it! I enjoyed all the different flavors.
I added garlic and divided it, then added the wet mix to both rice and bread, so two different stuffing choices. Amazing, we all loved it!
I have been making this for years…never found a better recipe nor did I have to make any changes.
Easy and yummy everyone loved it
I made the recipe as it was called for. I used Gran Marnier for the orange liqueur. I worried from some reviewers whether I should tone it down or do part orange juice. I’m glad I did not and stuck with the recipe. The orange juice would not be the same and would have changed the flavor. I think the trick is that the other people who had a bad experience didn’t cook the alcohol out of the orange liqueur. That would make it strong. I boiled the alcohol with the raisins in it for 60 seconds. It’s good to go after 60 seconds of boiling. Subtle but lovely taste of the liqueur and not over powered. I also taste tested between using raisins or dried cranberries and tried both in the Gran Marnier. Stick with the raisins. The dried cranberries give off a bitter taste with the liqueur that isn’t complimentary to the dish. Because we deep fried the turkey, I did our dressing in a casserole dish. Therefore I added about 3-4 T total more liquid (a mixture of chicken broth and 100% apple juice) so it wouldn’t be too dry. I will definitely make this again. Good luck!
Really delicious! I was concerned about why so many reviewers commented that they didn’t use or cut back on the orange liqueur so I cut it in half. I can’t say I could really taste it. I’ll use the full amount next time! This recipe is a definite keeper!
Hands down – best stuffing! We are making it for the last 10 years and everyone wants a recipe. Orange liquor add a wonderful kick to it.
Full of flavor and easy to make. The orange liqueur really adds another level of flavor. I use both sweet and hot sausage.
No
Everyone loved it. I’m already looking forward to the next time I can make it for a family gathering. Thank you!
added cranberries instead of raisens. Omitted orange liqueur and pecans. 2 large onions. doubled recipe for 8 people. Used Turkey broth instead of chicken. 1 apple (should use two next time). added fresh thyme and rosemary.
Excellent! Everyone loved it. My only changes were to use 1/2 cranberries and 1/2 raisins because I only had 1/2 cup of raisins, and to use 1/2 cup of orange juice at the end instead of more orange liqueur because I couldn’t bear to use any more of my Grand Marnier! I will be making this every Thanksgiving! Thank you so much for posting.
Added some mushrooms and probably didn’t follow the herb amounts meticulously – for example used more fresh sage that the recipe called for.
This stuffing was exceptional. I followed the recipe exactly – and it was the hit of our Thanksgiving meal! Everyone loved it. I would not change the orange liquor as some posters suggest. It’s the key to making this truly standout. I didn’t stuff my turkey, but baked this in a buttered casserole dish. Totally delicious!
Great easy stuffing! I left out the raisins, mainly because I was too lazy to chop them. I also substituted orange juice for the liquor. Added a little more salt and seasoning and it came out perfect!
Used cranberries instead of raisins because that’s what I had in the pantry, and I left the walnuts out because of a food allergy. Aside from those two adjustments, I followed the recipe exactly and holy cow! It was good!
Best dressing. Only two of us, so I froze most of it. Glad I did. Now we have it with roasted chicken in the winter.
I made it without the orange liqueur, raisins or sausage. I used Thyme instead of Sage added some fresh garlic and the taste was awesome! Would make it again.