0 (0)

Category: Sides

Ginny's Holiday Stuffing

Many people grow up thinking the whole world stuffs Thanksgiving turkey the way their families do. And then they acquire in-laws and, along with them, the terrible knowledge that the whole world does not. Suddenly there's a weighty question of ... Read more

Total time: 2 hours | Makes 17 cups
Note: There's a pleasant surprise of lemon zest in this colorful apple-cranberry-sausage stuffing. Another surprise: It's quite easy. Virginia Hambro, of Camarillo, says this will stuff a 20-pound turkey, but it also goes well with pork, roasts or chops.
  • 1 pound breakfast sausage
  • 1 cup (2 sticks) butter
  • 1 cup diced celery
  • 1 cup diced onion
  • 2 (14-ounce) packages prepared stuffing mix
  • 2 (14 1/2-ounce) cans chicken broth
  • 3/4 cup water
  • 1 cup diced red apple
  • 1 cup dried cranberries
  • 1 tablespoon lemon zest
  • 2 tablespoons poultry seasoning
  • Salt, pepper

Step 1Break sausage into small pieces and brown in skillet over medium heat. Drain fat and set sausage pieces aside.

Step 2Melt butter in deep pan over medium heat. Add celery and onion and cook lightly. Remove from heat and place in large mixing bowl. Add stuffing mix, chicken broth and water and mix well. Stir in sausage, apple, cranberries, zest, poultry seasoning and salt and pepper to taste.

Step 3Stuff in turkey or bake at 375 degrees in 13x9-inch baking dish covered with buttered foil, 1 hour. Remove foil and continue baking another 15 minutes.

Each 1/2-cup serving:
203 calories; 498 mg sodium; 23 mg cholesterol; 10 grams fat; 26 grams carbohydrates; 6 grams protein; 1.93 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sides
Chilled Cucumbers with Chile Crisp Breadcrumbs
Mendocino Farms' vegan curried couscous with roasted cauliflower
Sunchoke and leek panna cotta
Zucchini Gratin With Goat Cheese