Notes: If you use a mix for the cornbread, you'll need 1 box (13 oz.). The dressing can be made up to 1 day ahead; cover and chill. If stuffing turkey, just before roasting, fill neck and body cavities with dressing. Extra dressing can be heated, covered, in a microwave oven on full power (100%) for 5-minute intervals until steaming. Roast turkey as directed. If desired, add fresh or dried herbs such as thyme to roasting juices and baste bird with them as it cooks.
Hands down the best stuffing recipe we have ever had. The combination of savory sausage with sweet cranberry and apricot is an amazing balance. We made the cornbread the night before, so assembling the stuffing on Thanksgiving took about 15 minutes. It went in right as the turkey came out and was finished right when the turkey had rested and was ready to be served. This is a new tradition we can't wait to enjoy again next year.
I totally share the passion of these previous two reviewers for this recipe and have been making it since the recipe was first published in Sunset. It is often requested. It is the only stuffing I will eat. It is a flavorful stuffing with a combination of ingredients that I don't have at any other time of year. I'm really excited about making it again this year for Thanksgiving.
I've been making this ever since the recipe first came out in Sunset. It's WONDERFUL with a smoked turkey because of the apricot and cranberries. It's a family favorite and I don't dare make anything else on Thanksgiving! I sometimes buy the sausage w/ sage and then decrease the amount of sage I add to the recipe.
I was not a stuffing lover until I tried this recipe 11 years ago! My husband requests it every year and we make it at least 5 times for holiday parties between Thanksgiving and Christmas. This is a KEEPER. The flavors are amazing! It'll be your new favorite, too!
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