About this recipe: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.
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
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Method Prep:15min › Cook:15min › Ready in:30min
Place the sultanas in a small saucepan, and cover with 250ml of liqueur. Bring to the boil, remove from heat, and set aside.
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.
In the same pan, cook the sausage over medium-high heat until crumbled and evenly brown. Drain.
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.