The orange-flavored liqueur, spicy Italian sausage, apples, and pecans make this dressing distinctive from all others. It is very easy to prepare and goes with any dish. 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. Time is for making the stuffing only, it doesn't include the the time in the bird or oven baking as that varies so much.

Ingredients

16 serv.

cup raisins↗1
cup orange liqueur↗1
cup unsalted butter↗1⁄2
cups chopped celery2
large onion↗1
chopped
lb hot Italian sausage, casing removed (use mild if you prefer)↗1
(16 ounce) package herb seasoned stuffing mix1
cup chopped pecans1
Granny Smith apples↗4
peeled, cored and chopped
cup unsalted butter, melted↗1⁄2
cups chicken broth↗2 1⁄2
teaspoons chopped fresh sage4
salt and pepper

Step-by-step instructions

1
Place the raisins in a small saucepan, and cover with 1 cup of liqueur.
2
Bring to boil, remove from heat, and set aside.
3
In a large skillet, melt 1/2 cup butter over medium heat.
4
Sauté the celery and onion in the butter for 10 minutes.
5
Transfer to a large mixing bowl.
6
In the same skillet, cook the sausage over medium-high heat until crumbled and evenly brown, drain.
7
Combine the sausage and stuffing mix with the celery and onion mixture.
8
Stir in the raisins and liqueur, pecans, and apples.
9
Mix in melted butter and chicken broth, the stuffing should be totally moistened.
10
Season with sage, salt, and pepper.
11
Stuffing is ready to stuff in the bird or to bake as you wish.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App