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Moist Turkey Sausage Stuffing

With tangy apricots and turkey sausage, this stuffing is a terrific mix of sweet and savory. —Priscilla Gilbert, Indian Harbour Beach, Florida
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    16 servings


  • 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
  • 3-1/4 cups chicken stock
  • 1 package (12 ounces) crushed cornbread stuffing
  • 1 cup fresh or frozen cranberries, chopped


  • In a Dutch oven, cook the turkey sausage, celery and onion over medium heat until meat is no longer pink and vegetables are tender, breaking sausage into crumbles; drain. Stir in the apricots, parsley, sage, poultry seasoning and pepper; cook 3 minutes longer.
  • Add stock; bring to a boil. Stir in cornbread stuffing; cook and stir until liquid is absorbed. Gently stir in cranberries; heat through.
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.
Nutrition Facts
2/3 cup: 176 calories, 3g fat (1g saturated fat), 13mg cholesterol, 540mg sodium, 30g carbohydrate (8g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1 lean meat.

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