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.
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)