Turkey Stuffing Recipe

A flavour-packed turkey stuffing with Italian sausage, bacon, apple, cranberries, and fresh herbs. Can be made the day before and refrigerated until ready to use.

General Stuffing Tips

Use 3/4 cup of stuffing per pound of turkey. For a little extra, use 3/4 cup bread cubes per pound and cook the overflow in a lightly oiled, foil-sealed pouch alongside the turkey for 45 minutes.

Never stuff a turkey ahead of time or preheat stuffing before filling the turkey — this promotes bacteria growth and can cause illness. Always stuff just before roasting.

Ingredients

• 12 cups stale bread cubes
• 2 stalks celery, chopped (about 1-1/2 cups)
• 1 onion, chopped (about 2 cups)
• 6 strips bacon, chopped
• 1 lb Italian sausage, cut into half moons
• 8oz fresh or canned mushrooms, sliced and sautéed
• 1 apple, peeled and diced
• 1 cup dried cranberries
• 4 garlic cloves, minced
• 1/4 cup chopped fresh sage leaves (optional)
• 1 tsp savory
• 1-1/2 tsp sage
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp Cajun seasoning
• 2 tbsp fresh thyme (or 2 tsp dried)
• Salt and pepper to taste
• 2 cups chicken stock or turkey stock

Instructions

1. Cook chopped bacon and sausage in a fry pan until browned. Remove and reserve, leaving the fat in the pan.
2. In the same pan, sauté celery, onion, and garlic in the bacon fat for about 5 minutes until softened. Season with salt and pepper.
3. Combine all ingredients including the stock in a large bowl and mix well.
4. Use immediately to stuff the turkey just before roasting, or refrigerate overnight and stuff the next day just before cooking.

Notes

This recipe was used on a 16lb turkey. Scale up or down using the 3/4 cup per pound rule.

Any extra stuffing can be baked in a lightly oiled sealed foil pouch alongside the turkey for 45 minutes.