Recipe courtesy of Imelda Sobiloff

Imelda Sobiloff's Famous Stuffing

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  • Level: Intermediate
  • Total: 1 hr 25 min
  • Prep: 20 min
  • Cook: 1 hr 5 min
  • Yield: 8 servings
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Ingredients

Vegetable oil

1 (12-ounce) frozen breakfast sausage, thawed

1 extra-large onion, chopped

6 or 7 celery heart stalks, finely chopped

Salt and freshly ground black pepper

Poultry seasoning

2 (14-ounce) bags herb stuffing mix, prepared according to package instructions

1 (14-ounce) can chicken rice soup

1 cup applesauce

Paprika

1/2 cup turkey gravy

Directions

  1. Preheat the oven to 325 degrees F.
  2. Coat a large frying pan with vegetable oil and preheat it over medium heat.
  3. Slice and chop the sausage into small pieces. Add to the pan and fry until cooked through and browned, continuing to make the sausage pieces smaller while frying. Remove the sausage from the pan and drain on paper towels.
  4. Fry the chopped onions and celery in the same pan and season with some salt, pepper, and poultry seasoning, to taste. When softened add the sausage back to the pan. Fry everything together to combine the flavors, about 5 minutes.
  5. Add the stuffing mix to a large bowl and fold in the pan ingredients. Add the chicken rice soup and mix. Add the applesauce and mix until everything is combined and moist. Taste and add more spices if you like.
  6. Butter a 9 by 13-inch baking pan or espresso cups and add the stuffing. Sprinkle with paprika, for color and bake for 45 minutes, uncovered. Halfway through the baking, drizzle turkey gravy over the top to add flavor and moisture. Stuffing should be crispy on top and moist underneath. Yum!

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