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Colin's Stuffing (Turkey Optional!)

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Amy Wugs

This stuffing is a Thanksgiving favorite! Keeping the traditional stuffing flavor ingredients such as sage, nuts, and sausage make for an extraordinarily moist stuffing!

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 554 kcal
  • 28%
  • Fat:
  • 32.3 g
  • 50%
  • Carbs:
  • 52.8g
  • 17%
  • Protein:
  • 15.6 g
  • 31%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 1436 mg
  • 57%

Based on a 2,000 calorie diet


  1. Preheat oven to 375 degrees F (190 degrees C). Butter a large baking dish.
  2. Spread macadamia nuts, pistachios, walnuts, and almonds in a single layer on a baking sheet, and bake 5 to 10 minutes, stirring often, until lightly toasted.
  3. Place sausage in a large skillet over medium heat, and cook until evenly brown. Set aside, and drain skillet. Melt butter in the skillet, and cook the onion, celery, carrots, and garlic until tender.
  4. In a large bowl, toss together the dry bread stuffing mix, roasted nuts, sausage, onion, celery, carrots, and garlic. Season with sage, salt, and pepper. Mix in 3 cups chicken stock. Gradually add remaining chicken stock as needed to make the mixture evenly moist. Transfer to the prepared baking dish. (Or use to stuff the turkey just before roasting.)
  5. Bake stuffing 25 minutes in the preheated oven, until crisp and golden brown.
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I make a similar stuffing to this recipe....I use hot pork sausage, chopped walnuts, one golden delicious apple cubed, chopped celery and onion and two boxes cornbread stuffing mix. I always add one can of whole berry cranberries so that it is moist and adds a little sweetness.


Great recipe base for Thanksgiving. I did make some changes to suit our preferences and what I had on hand. Instead of stuffing mix, I used Farm to Market Grains Galore bread, which I cubed and toasted in the oven. I used walnuts, almonds, and pine nuts; no pistachios or macadamias. I also doubled the amount of sausage and used fresh sage instead of dried sage. We enjoyed it with our Thanksgiving dinner, but it was much, much better the following day. I'll make it again next year, but I recommend making it a day ahead of time.

Jennifer Collins

Was great for our first Thanksgiving dinner together. We kicked it up a notch with some fresh diced jalapenos. Loved all the nuts!!!!