Mom’s 1978 Apple Sausage Stuffing

As we ramp up to Thanksgiving, it’s typically customary for everyone to share their recipes and ideas for the perfect turkey or stuffing.

My mom was asked by a co-worker today at work to share her Sausage-Apple stuffing recipe.  I wanted to giver her mine to share, naturally thinking it was better, but as I examined this newspaper clipped recipe dated November 19, 1978, I realized it’s basically the exact same thing!

So without further ado, I bring you the ultimate stuffing/dressing recipe.  And remember, it’s called stuffing only when it’s inside the bird, otherwise it’s dressing!

1lb Italian Sausage
1/4 lb butter or margerine
1 medium yellow onion, finely chopped
2 cups celery, finely chopped
8-12 cups bread cubes, left out to dry out in advance
3 cups Granny Smith apples, peeled and cubed
1 cup Raisins (optional)
1 tsp each, marjoram, sage, salt
1/2 tsp black pepper
Turkey Broth, start with 1/2 cup and add based on consistency

- Start by browning sausage in the largest skillet or dutch oven you have, stirring with fork to break up.
- Remove meat to bowl and drain off fatt.
- Add butter and aromatics (onion, celery, garlic) and cook together for 3-5 min.
- Add bread cubes, stirring to toast lightly with aromatics.
- Add sausage back to skillet, along with diced apples and spices
- Toss together and mix well.
- Slowly stir in turkey broth to reach desired consistency.
- Add stuffing to body cavity of the turkey.

This is where the recipe ends.  If you wish to use this recipe as a dressing, which I prefer to do, at this point you will then need to scoop the entire mixture into a large baking pan or Pyrex.  Place in the oven along with the turkey for the last 45 min of cooking time.

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