This stuffing is gorgeous! It is very flavourful and fresh-tasting. This recipe will stuff a large turkey (which serves six) plus extra. Other dried fruits may be used in place of cranberries.
2839 people made this
75g (3 oz) cubed wholemeal bread
150g (5 oz) cubed white bread
500g (1 1/4 lb) sausages, casings removed and chopped
1 medium onion, chopped
2 stalks celery, chopped
2 1/2 teaspoons dried sage
1 1/2 teaspoons dried rosemary
1/2 teaspoon dried thyme
1 Golden Delicious apple, cored and chopped
100g (4 oz) dried cranberries
1 small bunch fresh parsley, minced
1 cooked turkey liver, finely chopped
175ml (6 fl oz) turkey stock
50g (2 oz) unsalted butter, melted
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Method Prep:15min › Cook:25min › Ready in:40min
Preheat oven to 180 C / Gas mark 4. Spread the white and wholemeal bread cubes in a single layer on a large baking tray. 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 frying pan, cook the sausage and onions over medium heat, stirring and breaking up any large lumps of sausage until evenly browned. Add the celery, sage, rosemary and thyme; cook, stirring, for 2 minutes to blend flavours.
Pour sausage mixture over bread in bowl. Mix in chopped apple, dried cranberries, parsley and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.