Sausage & Apricot Stuffing


Preparation info

  • Makes Stuffing For a 12 pound Turkey;


    • Difficulty


Appears in

Thanksgiving: Recipes for a Holiday Meal


By Lou Seibert Pappas

Published 2011

  • About

Spicy sausage counters the sweet apricots in this hearty recipe. You can toast the bread and cook the sausage, onions, and celery 1 day in advance. Combine the ingredients just before stuffing or baking.


  • Well-spiced pork sausages or turkey sausages, 1 pound, casings removed and meat broken into clumps
  • Canola oil, 2 tablespoons
  • Large yellow onions, 2, finely chopped
  • Celery stalks, 2, with some leaves, finely chopped
  • Country-style bread, 1 loaf, about 1 pound, cut into ½-inch cubes with or without crusts (10 cups)
  • Dried apricots, 1 cup minced
  • Fresh flat-leaf parsley, cup minced
  • Dried sage, 1 teaspoon
  • Dried thyme, teaspoons
  • Freshly grated nutmeg, ½ teaspoon
  • Salt and freshly ground pepper
  • Reduced-sodium chicken broth, 1½–2 cups


    In a large frying pan over medium heat, cook the sausages, breaking up the clumps with a wooden spoon and stirring occasionally, until lightly browned, about 10 minutes. Transfer to a large bowl and discard the fat in the pan.

    Return the pan to low heat and add the oil. Add the onions and celery and cook, stirring occasionally, until soft, 7–8 minutes. Add to the bowl with the sausage. Add the bread cubes, apricots, and parsley and toss to mix. Season with the sage, thyme, nutmeg, and salt and pepper to taste and toss again. Moisten with the broth, ½ cup at a time, tossing well after each addition, until the ingredients are combined and the mixture is moist throughout but not soggy.

    Allow the stuffing to cool to room temperature. Then, following the directions, stuff two-thirds of the stuffing into the bird. Put the rest of the stuffing into a small, buttered baking dish and cover tightly with aluminum foil. During the last hour the turkey is roasting, bake the extra stuffing in the oven alongside the turkey for 30 minutes. Uncover and continue to bake until heated through and lightly browned and crisp on top, 20–30 minutes longer. (Alternatively, if you do not want to stuff the turkey, transfer the stuffing—now called dressing—to a buttered 4-quart baking dish and bake according to the above instructions.)

    Using a large spoon, transfer the stuffing from the turkey cavity to a warmed serving dish. Keep warm until ready to serve.