Noland's Homemade Stuffing Recipe

5 from 3 votes

There is nothing like a great stuffing to add to your holiday table. Noland's Homemade Stuffing Recipe we have been making for at least 20 years. With added cranberries for color and water chestnuts for crunch, the beauty of a great stuffing is that you can make it your own too.

Prep Time30

Cook Time1

Total Time1 30

Cuisine: American

Keyword: casserole, Christmas, dressing, holidays, stuffing, Thanksgiving

Servings: servings

Calories: 252kcal

Author: Tara Noland

Equipment

Ingredients

1 pkg. 375 gms frozen sausage, thawed
8 Tbsp. butter
6 celery stalks with leaves diced
2 medium onions diced (sweet, red or regular)
1 lb. package plain or seasoned bread stuffing cubes
1 can 218 ml. sliced water chestnuts, drained and roughly chopped
1/3 cup fresh parsley chopped
1 cup dried cranberries
1 1/2 tsp. Kosher salt or to taste
1/2 tsp. freshly ground pepper
1 1/2 Tbsp. poultry seasoning if powdered use less or to taste
3 1/2 cups turkey stock homemade or store-bought chicken stock, more if needed

Instructions

In a large heavy non-stick skillet add the butter and saute onion and celery until translucent and soft but not browned, about 10 min. Remove and set aside to cool. In the same pan brown the sausage and then remove to cool.
Meanwhile, in a large bowl add your stuffing cubes, parsley, water chestnuts, cranberries, salt, pepper, and poultry seasoning.
Once the onions, celery, and sausage are cooled add to the bread cube mixture. Mix to combine well. Add turkey stock to moisten to desired texture.
Stuff into your turkey making sure the turkey and stuffing are the same temperatures. Otherwise, place in a greased 9x13" casserole dish and refrigerate until ready to heat.
When ready to serve preheat oven to 350F. You can remoisten with more stock if desired. Cover with a lid or aluminum foil. Bake until heated through, 30-40 min. Uncover and let cook for 10 minutes. Serve immediately.

Nutrition