Elegant sage stuffing

    30 min

    The distinctiveness of this turkey stuffing comes from the orange liqueur, spicy Italian sausage, apples and pecans. It's also very easy to prepare. This stuffing recipe makes enough to stuff one 9 to 10kg bird. If you prefer, this stuffing can be made with thyme instead of sage.

    86 people made this

    Serves: 28 

    • 150g sultanas
    • 350ml orange liqueur, such as Grand Marnier
    • 125g unsalted butter
    • 250g chopped celery
    • 1 large onion, chopped
    • 450g spicy Italian sausage, casings removed
    • 3 (150g) packets sage and onion stuffing mix
    • 120g chopped pecans
    • 4 Granny Smith apples - peeled, cored and chopped
    • 125g unsalted butter, melted
    • 500ml chicken stock
    • 4 teaspoons chopped fresh sage
    • salt and pepper to taste

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Place the sultanas in a small saucepan, and cover with 250ml of liqueur. Bring to the boil, remove from heat, and set aside.
    2. In a large frying pan, melt 125g butter over medium heat. Saute the celery and onion in the butter for 10 minutes. Transfer to a large mixing bowl.
    3. In the same pan, cook the sausage over medium-high heat until crumbled and evenly brown. Drain.
    4. Combine the sausage and stuffing mix with the celery and onion mixture. Stir in the sultanas and liqueur, pecans and apples. Mix in melted butter, chicken stock, remaining orange liqueur; the stuffing should be totally moistened. Season with sage, salt and pepper.

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    Reviews in English (87)


    My brother, who hates stuffing in general, asks for more every year! This year I even made it in the crock pot! **Also, I use orange juice instead of liqueur. That may allay some of the complaints on the strong taste of alcohol and orange. Excellent results (and cheaper).**  -  26 Apr 2006  (Review from Allrecipes US | Canada)


    This recipe has been a staple for our Thanksgiving meal every year since before I was born. I now make it for my family. My mother never used any alcohol or orange and it is wonderful. I boil the raisins in amaretto but I drain out any extra liquid so that the flavor is not overwhelming. I also bake seperate from the turkey. I fill a 9x13 pan, cover with foil and bake it at 350 degrees for 20 to 30 mins. Sometimes I stir half way through but not always. Covering is the key to keeping it moist. Turkey day would not be the same without this recipe.  -  24 Nov 2008  (Review from Allrecipes US | Canada)


    I found this stuffing recipe probably about 10 years ago at least and have been making it every thanksgiving ever since! Everyone raves about it! Sometimes I use the spicy sausage and sometimes I use sweet italian sausage. It's great either way!  -  08 Apr 2003  (Review from Allrecipes US | Canada)