Turkey with Sausage, Apricot, and Sage Stuffing

Turkey with Sausage, Apricot, and Sage Stuffing
Photo by Randy Mayor


  • Cooking spray
  • 3 ¼ cups hot Roasted Turkey Stock
  • 1 tablespoon canola oil
  • 1 tablespoon chopped fresh sage
  • 2 cups chopped onion (about 1 large)
  • 1 (14-ounce) package country-style stuffing mix (such as Pepperidge Farm)
  • 3 cups water, divided
  • + 7 more ingredients
    • 1 cup chopped celery (about 4 stalks)
    • 1 pound sweet turkey Italian sausage (about 4 links)
    • ¼ cup chopped fresh parsley
    • 1 (12-pound) fresh or frozen turkey, thawed
    • ¾ teaspoon freshly ground black pepper, divided
    • 1 ¼ cups coarsely chopped dried apricots
    • ¾ teaspoon salt, divided

Preheat oven to 325°. Remove and discard giblets and neck from turkey. Trim excess fat. Do not trim excess skin around neck. Remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Add sausage; cook 5 minutes or until browned, stirring to crumble. Add onion and celery. C...

View full recipe at My Recipes


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