How to make it

  • Preheat oven to 350.
  • Spread the cornbread and white bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
  • In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
  • Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, and parsley. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into buttered 13x9 pan and bake at 325 for 45-60 minutes, or use to stuff turkey cavity.

Reviews & Comments 3

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  • klo66 10 years ago
    This sounds amazing and suprisingly enough somewhat easy to make. Thanks for sharing. I cannot wait to taste.
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    " It was excellent "
    annieamie ate it and said...
    This is my kind of stuffing. I'll make it on the side. The cranberries will really compliment the flavor of the dressing! Thank you so much for this recipe! Its just wonderful!
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  • chefjeb 11 years ago
    A great, great recipe, but a word of caution. The stuffing, if stuffed, must cook to at least 165 degrees at its most internal point to kill any bacteria and we all know that poultry has its problems. My suggestion would be to bake this, as you described, and serve it as a side. In the South, we call this "Dressing" You have some fantastic recipes and this is one of them. This would also go great with a pork loin or chop. You could also use chicken stock, if you didn't ahve turkey stock.
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