Thanksgiving Stuffing




Normally used to stuff an 18 lb turkey.

Preparation time: 

45 minutes


3 cups celery (chopped, with leaves)
2 cups onion (chopped)
2 apples (tart, cut into 1/2" cubes)
1 pound sausage (ground (sausagemeat), 450g)
1 cup hazelnuts (chopped)
1 cup dried cherries (or cranberries)
6 cups bread cubes (drie overnight in airing cupboard)
1 teaspoon salt
3⁄4 teaspoon thyme
3⁄4 teaspoon sage
  pinch pepper
1 cup port wine
1 cup chicken stock (make from cube if needed)


Heat oil in a large skillet. Saute celery, onions over low heat until soft not brown, 10 mins. Transfer to separate bowl. Add sausage to skillet and cook, breaking up pieces, 10 mins. Add saus to veg.

Stir the apples, hazelnuts, and dried fruit into the sausage mixture. Add bread cubes and toss. Sprinkle with ALL seasonings and toss lightly. Add port stock and toss again.

Either stuff or dont stuff but bake at 325, loosely covered for at least 45 minutes, till crunchy lovely on top

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