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Elegant Turkey Stuffing

Elegant Turkey Stuffing

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Joan

The distinctiveness of this turkey dressing comes from the orange-flavored liqueur, spicy Italian sausage, apples, and pecans. It's also very easy to prepare. This recipe makes enough to stuff one 18 to 20 pound bird. If you prefer, this dressing can be made with thyme instead of sage.

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Original recipe yields 28 servings

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Nutrition

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  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 26.1g
  • 8%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 437 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Place the raisins in a small saucepan, and cover with 1 cup of liqueur. Bring to boil, remove from heat, and set aside.
  2. In a large skillet, melt 1/2 cup butter over medium heat. Saute the celery and onion in the butter for 10 minutes. Transfer to a large mixing bowl.
  3. In the same skillet, cook the sausage over medium-high heat until crumbled and evenly brown. Drain.
  4. Combine the sausage and stuffing mix with the celery and onion mixture. Stir in the raisins and liqueur, pecans, and apples. Mix in melted butter, chicken broth, 1/2 cup orange liqueur; the stuffing should be totally moistened. Season with sage, salt, and pepper.
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Reviews

LYNNERIE
55
11/16/2006

My brother, who hates stuffing in general, asks for more every year! This year I even made it in the crock pot! **Also, I use orange juice instead of liqueur. That may allay some of the complaints on the strong taste of alcohol and orange. Excellent results (and cheaper).**

THEREINER
49
11/23/2012

I found this stuffing recipe probably about 10 years ago at least and have been making it every thanksgiving ever since! Everyone raves about it! Sometimes I use the spicy sausage and sometimes I use sweet italian sausage. It's great either way!

kittykat
46
11/24/2008

This recipe has been a staple for our Thanksgiving meal every year since before I was born. I now make it for my family. My mother never used any alcohol or orange and it is wonderful. I boil the raisins in amaretto but I drain out any extra liquid so that the flavor is not overwhelming. I also bake seperate from the turkey. I fill a 9x13 pan, cover with foil and bake it at 350 degrees for 20 to 30 mins. Sometimes I stir half way through but not always. Covering is the key to keeping it moist. Turkey day would not be the same without this recipe.