Tennessee Pride Turkey Dressing


1 pound Odom’s Tennessee Pride Country Sausage (mild or sage)
2 cups chopped onion
1 cup chopped celery (including leaves)
2 teaspoons rubbed sage
1 teaspoon marjoram
10 cups dry bread cubes
⅓ cup chopped fresh parsley
Chicken broth (about 2 cups)
Salt and black pepper, to taste
2 tablespoons butter or margarine


  1. Cook sausage in large skillet until browned. Remove with slotted spoon and drain on paper towels. Cook onion and celery in drippings in skillet until tender. Combine sausage, cooked vegetables, sage, marjoram, bread cubes, and parsley in large mixing bowl; blend well. Stir in chicken broth to moisten. Season with salt and pepper. Stuff mixture into turkey and roast according to standard roasting directions. Or, dot with butter, cover and bake in greased 13 x 9 x 2-inch baking dish at 350° F. for 30 to 40 minutes. Uncover and bake 10 minutes or until golden brown. Makes about 12 cups or 10 to 12 servings. Apple/Rosemary Variation: Omit sage. Add 1 chopped Golden Delicious apple, 1 teaspoon crushed rosemary and ½ teaspoon thyme to stuffing mixture. Foolproof Stuffings: Allow ½ cup of stuffing for each pound of meat. Always cook your sausage before adding it to other stuffing ingredients. If cooking stuffing in the bird, allow it to reach a temperature of 165° to 170°. Store uncooked dressing separately from uncooked meat. Remove stuffing from the refrigerator about 20 minutes before stuffing and cooking. Allow extra cooking time for stuffed food.

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Average: 3 (1 vote)

I think stuffing is my fativore. I make it pretty simply I make homemade bread and cube it, and then I add sauteed onions, celery, some apples and craisins, then some chicken broth and I cook it in the crockpot.

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