Need Different Thanksgiving Stuffing Recipe

Well, my recipe has lots of celery and onion but you could for sure leave it out. :-)


The best I've had is the Peppridge Farm in the bag. You can use drippings from the turkey or chicken broth to make it.

It is so easy and soooooo good! I usually get one cornbread and one herbed bag and mix them together.

I dislike celery too, but I'm OK with this recipe. You could always replace the celery with more apple.

Chestnut Sausage Stuffing (Taste of Home)

1 lb pork sausage
2 cups finely chopped mushrooms - I use 1 large granny smith apple instead
1-1/2 cups finely chopped onion (you could use less and really cook them down before adding them)
1/3 cup butter
1/4 cup minced fresh parsley
2 ts dried thyme
1/4 t pepper
1 cup chicken broth (I use turkey broth too)
4 cups day-old bread cubes (I use Pepperidge Farms Seasoned Stuffing mix)
1 package (8-3/4 oz) whole chestnuts chopped (approx. 2 cups)

In a large skillet, cook the sausage over medium heat until no longer pink; drain and set aside.
In the same skillet, sauce the mushrooms, onion and celery in butter until tender.
Stir in the sausage, parsley, thyme and pepper.
Add broth; heat through.
Remove from heat.
Add bread cubes and chestnuts; toss to coat.
Transfer to a greased shallow 2-1/2 quart baking dish.
Cover and bake at 350 degrees for 30 minutes.
Uncover and bake 10-15 minutes longer or until heated through.
Let stand for 5 minutes before serving.

Yield: 8-10 servings