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Harvest Stuffing

Makes about 10 cups


If possible, buy the sausage from a butcher shop that makes its own — you can ask the butcher to sell you a pound without the casings and save yourself a few minutes of prep work.


4-1/2 tablespoons unsalted butter
6 celery ribs, finely chopped
3 medium onions, finely chopped
1-1/2 pounds sweet Italian sausage, removed from the casings and crumbled
9 cups cubed (1 inch) day-old Italian bread (about 1 large loaf)
3 medium Golden Delicious or Granny Smith apples—peeled, cored and coarsely chopped
1/3 cup finely chopped flat-leaf parsley
1/4 cup finely chopped sage
1-1/2 teaspoons salt
3/4 teaspoon freshly ground pepper
3/4 teaspoon freshly grated nutmeg
4 large eggs, lightly beaten
3 pouches Savory Choice
3 Cups water


Preheat the oven to 425° and generously butter 2 medium baking dishes that are at least 2 inches deep. Melt the butter in a large skillet. Add the celery and onions and cook over moderate heat until softened, about 5 minutes. Add the sausage and cook, stirring, just until it loses its pink color, about 7 minutes.

In a large bowl, toss the bread cubes with the apples, parsley and sage. Add the sausage mixture and season with the salt, pepper and nutmeg. In a separate bowl, whisk the water and the Turkey Broth Concentrate together. Add the eggs, Turkey Broth and mix well. Divide the stuffing between the prepared baking dishes. Cover with foil and bake for 20 minutes. Remove the foil and bake for about 10 minutes longer, or until heated through and browned on top. Let cool slightly before serving.

MAKE AHEAD The stuffing without the eggs and turkey broth can be refrigerated overnight; the final ingredients should be added just before baking.