The base for these stuffings is the same, making it easy to serve both vegetarian and meat versions (for a full batch of meat stuffing, use an additional 1 1/2 pounds of sausage). This can accompany our Spice-Rubbed Roast Turkey.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 tablespoons oil in a large straight-sided skillet over medium heat. Add onions, leeks, celery, and garlic. Cook until onions are translucent and tender, about 20 minutes.

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  • Add mushrooms, and cook until soft, about 5 minutes. Transfer mixture to a plate, and let stand until cool, about 5 minutes.

  • If making sausage stuffing: Return skillet to medium heat, and add remaining 2 tablespoons oil. Stir in sausage, and cook, breaking into small pieces, until browned, about 9 minutes. Remove from skillet using a slotted spoon, and transfer to paper-towel-lined plates. Let drain.

  • Combine onion-mushroom mixture, bread, apricots, sage, and thyme in a large bowl. Just before baking, pour stock and melted butter over top of mixture. Season with salt and pepper. Mix to combine.

  • To make sausage stuffing: Transfer 5 cups stuffing to another large bowl, and mix in sausage.

  • Let stuffings stand for 10 minutes, allowing bread to soak up liquid.

  • To cook mushroom stuffing: Preheat oven to 375 degrees. Place stuffing in a 9-by-13-inch baking dish, and bake until top is crisp and stuffing is heated through, 50 to 55 minutes. Let stand for 10 minutes before serving.

  • To cook sausage stuffing, follow directions for stuffing spice-rubbed roast turkey (recipe above), or preheat oven to 375, transfer stuffing to a 9-by-13-inch baking dish, and bake until top is crisp and stuffing is heated through, 45 to 50 minutes. Serve warm.

Cook's Notes

Both the onion-mushroom mixture and the sausage can be refrigerated overnight. To dry the cubed bread, leave it out overnight or spread it on a baking sheet and heat it in a 200-degree oven. The onion-mushroom and sausage mixtures can be mixed with the bread and liquids just before cooking.

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