Introduction: Stuffing

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Here's a delicious recipe for classic go-to stuffing (aka turkey dressing) that can either be cooked in, or out of the turkey this Thanksgiving. This version was cooked outside of the bird, but contains plenty of chicken stock and sausage to still have that savory flavor that keeps you coming back to the stuffing dish again and again. Decked out with all the essential crusty breads, hearty veggies, sweet apples and perfectly tart cranberries that makes stuffing shine, this recipe has everything you need to use a perfect base for your own stuffing variations.

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Step 1: Ingredients


  • 1 pound loaf of bread
  • 1/4 cup butter (1/2 stick)
  • 1 large onion
  • 8 stalks celery
  • 4 teaspoons poultry seasoning - mine had sage, thyme, onion, marjoram, black pepper, celery seed, and cayenne
  • 1 1/2 cup broth


  • 1 pound Italian sausage without the casing - I used Italian turkey sausage
  • 2 teaspoons crushed herbs - I used rosemary and lavender (leaves only)
  • 3 small tart apples
  • 1 cup dried cranberries
  • 1 cup pecans - I didn't use these, but it seemed like a good idea after the fact


  • Large saute pan
  • Baking dish - 13" x 9"
  • Knife
  • Stirring utensil

Step 2: Dry Bread

Chop or tear bread into 1" size pieces.

Place chunks in baking dish and bake at 350F until dry. Mine took about 20 minutes.

Since I was using fresh herbs, I broke them up and baked them with the bread too.

Alternatively, you could use day-old bread and dried herbs, or let your bread chunks air dry overnight.

Step 3: Cook Sausage (opt)

The sausage is optional, not *cooking* the sausage.

If not using sausage, skip to next step

  • Heat pan over med-low heat
  • If using turkey sausage, add small amount of oil
  • Add sausage, crumble coarsely and cook until browned.
  • Remove sausage to baking dish. Drain excess oil if there is any.

Step 4: Cook Veggies

  • In the same pan, melt 1/4 cup butter
  • Add onions, celery, apples (opt) and poultry seasoning
  • Cook until softened: 10-15 minutes

Step 5: Mix It Up

  • Add cooked veggies to reserved sausage or empty baking dish if not using sausage.
  • Pile in bread cubes, herbs (rosemary + lavender in this case) (opt), cranberries (opt) and pecans (opt)
  • Add 1 1/2 cups or so of broth to moisten. I ended up using about 2 cups and some extra salt to taste.

Step 6: Cook It

Whether you stuff your turkey with it or cook it on the side is a personal preference, and one of much debate. Here's instructions for both:

  • Use about 1 cup per 3 pounds of turkey. Stuff it you-know-where. Any remaining stuffing can be cooked as follows:

  • Bake in a buttered casserole dish, covered, at 350F for about 45 minutes. Uncover and bake an additional 15 minutes to brown the top.

Can you believe how good it is??? Wasn't it worth the effort?

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    11 Discussions

    gran gran
    gran gran

    7 years ago on Introduction

    I have used regular "breakfast" sausage in a similar recipe with good results. So good, this stuffing is a meal in itself!! The apple/sausage combination is to die for.


    10 years ago on Introduction

    I added chopped broccoli and a little extra drippings but omitted the sausage...very good!


    10 years ago on Introduction

    Sausage stuffing....  Make extra for the ultimate Thanksgiving leftover sandwich the next day.

    I havea similar recipe.  I mix it up with a pan of homemade cornbread in place of the white bread when the mood takes me.


    11 years ago on Introduction

    You forgot the most critical ingredient to the "Perfect" dressing... chestnuts. I typically buy canned chestnut (the European variety not water chestnuts), but I have also used chestnuts after roasting in the stove. Deeeeelicious. k


    11 years ago on Introduction

    This looks amazingly good. Much better than the out-of-the-box stuff, that's for sure! I've never added cranberries before, so I think I'll try that this year. :D