Recipe courtesy of Imelda Sobiloff
Recipe courtesy of Imelda Sobiloff
Watch how to make this recipe.
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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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 642
- Total Fat
- 21 g
- Saturated Fat
- 5 g
- Carbohydrates
- 92 g
- Dietary Fiber
- 7 g
- Sugar
- 15 g
- Protein
- 22 g
- Cholesterol
- 34 mg
- Sodium
- 2082 mg
- Level: Intermediate
- Total: 1 hr 25 min
- Prep: 20 min
- Cook: 1 hr 5 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 642
- Total Fat
- 21 g
- Saturated Fat
- 5 g
- Carbohydrates
- 92 g
- Dietary Fiber
- 7 g
- Sugar
- 15 g
- Protein
- 22 g
- Cholesterol
- 34 mg
- Sodium
- 2082 mg
Ingredients
Directions
- Preheat the oven to 325 degrees F.
- Coat a large frying pan with vegetable oil and preheat it over medium heat.
- 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.
- 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.
- 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.
- 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!
