Recipes & Techniques: Apricot-Cranberry Bratwurst Stuffing

Josef & Elizabeth Brunner's Apricot-Cranberry Sausage Stuffing INGREDIENTS   Turkey by Weight Ingredients 10-12 lb. 14-16 lb. 18-20 lb. 22-24 lb. Apricot-Cranberry Bratwurst 1/2 - 3/4 lb. 3/4 - 1 lb. 1 1/2 - 1 3/4 lb. 1 3/4 - 2 lbs. Herbed bread cubes or packaged stuffing mix 3 cups 4 cups 5 cups 6 cups Butter or margarine 3 Tbsp. 4 Tbsp. 5 Tbsp. 6 Tbsp. Onion, diced small 1/3 - 1/2 cup 1/2 - 2/3 cup 2/3 - 1 cup 1 - 1 1/3 cup Celery, diced small 1/3 - 1/2 cup 1/2 - 2/3 cup 2/3 - 1 cup 1 - 1 1/3 cup Pecans, coarsely chopped 1/3 - 1/2 cup 1/2 - 2/3 cup 2/3 - 1 cup 1 - 1 1/3 cup Turkey or Chicken Stock 1/3+ cup, as needed 1/2+ cup, as needed 2/3+ cup, as needed 3/4+ cup, as needed Stuffing Yield 6 cups 8 cups 10 cups 12 cups DIRECTIONS 1. Sauté the onion and celery in plenty of butter or margarine until the onions are just soft.   2. Remove the sausage from the casing and cut into 1/2-inch pieces or smaller. (All our sausage and bratwurst links are already fully cooked so they can be mixed directly into the other ingredients without browning first.)   3. In a large bowl, mix all ingredients, adding enough stock to achieve the desired moistness. 4. Fill turkey cavity with stuffing and roast turkey as desired. 5. After roasting, remove all stuffing from bird to serve and promptly refrigerate any leftovers.   RECIPE TIPS If you substitute a fresh sausage in this recipe, you MUST brown the sausage first. You can also prepare this recipe with cooked sausage or bratwurst links. If the stuffing will be cooked inside the turkey, mix it a little drier, as the juices from the bird will soak in and increase the moisture. Be sure to check stuffing temperature as well as the turkey's internal temperature to determine doneness. If the stuffing will be cooked separately, bake at 325°F to an internal temperature of 160°F. For more help roasting your turkey, including recipes, view our Turkey FAQ. back to top

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