Grandma Reid's Stuffing

Grandma Reid's Stuffing

Gord Reid 0

"This is a basic sausage stuffing recipe which has been handed down over the years. It makes enough for a 10 to 12 pound turkey."

Ingredients {{adjustedServings}} servings 736 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 736 kcal
  • 37%
  • Fat:
  • 55.5 g
  • 85%
  • Carbs:
  • 40.4g
  • 13%
  • Protein:
  • 18.5 g
  • 37%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 1232 mg
  • 49%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  1. Place sausage in a large, deep skillet. Cook over medium high heat until crumbled and evenly brown. Drain, and set aside.
  2. In the same skillet, add the butter, onion, celery, apples and garlic. Cook until all ingredients are soft.
  3. In a large bowl, combine the onion mixture, sausage and bread cubes. Toss together.
  4. Add the parsley, poultry seasonings, sage, and salt and pepper. Toss to combine and loosely pack into turkey cavity.
Tips & Tricks
Old-Fashioned Stuffing

This stuffing recipe takes a little planning, but it's simply delicious.

Cranberry, Sausage, and Apple Stuffing

Sausage stuffing gets the sweet-tart treatment with green apples and cranberries.

Rate recipe

Your rating


Reviews 14

  1. 17 Ratings


This is my 3rd year using this recipe. I took other suggestions this year and baked it in a covered pan. I poured a can of chicken broth over it and also added some turkey drippings for a moist texture. It was great. I think we'll prepare it outside of the bird in the future.


This was a very good stuffing; just old fashioned with no frills. Changes made are as follows --- used sage pork sausage instead of adding in the 2 tsp of the spice at the end --- only used 1 large granny smith apple ---* the onion used was very large, so only put 1/2 of it in --* doubled the amount of poultry seasoning --- * placed in a 9 x 13 pan and poured a 14 oz. can of chicken broth over the top to keep moist ---* covered w/aluminum foil and baked at 325 degree for 30 minutes, then upped the temp to 350, removed the foil, stirred it and baked for another 30 minutes. Stuffing came out very moist with a crunchy exterior, just the way I like it. Next time I might add in a bay leaf or 2 as well.


The recipe makes enough stuffing for 10-12 people. People loved the meat stuffing, it was a great change. We added 1 can of chicken stock and baked it in trays (not stuffed in the turkey).