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Aunt Bunny's Stuffing

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Submitted by bigviking

Aunt Bunny’s Stuffing combines apple, orange, pineapple, water chestnuts, and preserved ginger with raw sausage and 13 herbs and spices for a holiday turkey stuffing that’s genuinely unlike any other.

YIELD

999 servings

PREP

10 min

COOK

0 min

READY

10 min

This is not your grandmother’s stuffing. Unless your grandmother was Aunt Bunny.

The ingredient list tells the whole story: apple, orange, crushed pineapple, water chestnuts, and preserved ginger in one bowl. Onions, celery, garlic, dry mustard, caraway seeds, poppy seeds, coriander, oregano, mace, cloves, marjoram, savory, and celery seed in another. Raw bulk sausage, herb stuffing cubes, and butter in the third.

That’s three bowls and 13 separate herbs and spices before the fruit even enters the picture.

The raw sausage is the part that raises eyebrows. It goes into the stuffing uncooked, then cooks entirely inside the turkey during roasting. The directions note this explicitly with a “yes raw” clarification that suggests it’s been a point of debate before.

The result is a deeply complex, fruit-forward stuffing with crunch from the water chestnuts, sweetness from the pineapple, savoriness from the sausage, and a layered herb profile that builds throughout every bite.

Aunt Bunny recommends serving this alongside Bacon-Studded Turkey with Green Pepper Gravy.

Chef Tips

  • Use fresh, high-quality bulk sausage. It provides most of the fat and seasoning that holds this stuffing together as it cooks.
  • The three-bowl method matters. Keeping the fruit, spice, and bread-sausage components separate until the final combine prevents the bread from getting soggy before it goes into the bird.
  • Stuff the turkey just before it goes in the oven. Do not pre-stuff and refrigerate.

Variations

  • Can be baked separately in a casserole dish at 325°F for about 45 minutes if you prefer dressing to stuffing.

Ingredients

1 1
EACH APPLE
peeled and diced
1 1
EACH ORANGE
peeled and diced
8 231.2
½ 0.5
EACH EACH LEMON JUICE
juice of 1/2 of a lemon
1 1
CAN CAN WATER CHESTNUT
drained and sliced *
3 45
TABLESPOONS ML GINGER
preserved
2 10
TEASPOONS ML DRY MUSTARD
¼ 59
CUP ML PARSLEY LEAVES
chopped
4 4
CLOVES CLOVES GARLIC
minced
½ 2.5
TEASPOON ML CORIANDER SEED
ground
1 15
TABLESPOON ML POULTRY SEASONING
4 4
LARGE LARGE ONIONS
diced
2 10
TEASPOONS ML CARAWAY SEED
2 10
TEASPOONS ML POPPY SEED
2 ½ 13
TEASPOONS ML OREGANO
1 1
EACH BAY LEAF *
3 15
TEASPOONS ML CELERY SEED
1 5
TEASPOON ML BLACK PEPPER
½ 2.5
TEASPOON ML MACE
¼ 1.3
TEASPOON ML CLOVES
½ 2.5
TEASPOON ML MARJORAM *
½ 2.5
TEASPOON ML SAVORY
6 6
STALKS EACH CELERY
diced
1
X SALT
to taste *
3 3
LARGE LARGE HERB STUFFING CUBE
large bags or bread cut into cubes *
1 453.6
POUND G SAUSAGE
bulk
¼ 59
CUP ML BUTTER

Directions

Take first 6 and mix together in Bowl # 1.

Take crumbs, sausage (yes raw) and butter mix together in Bowl # 3.

Mix the rest together in Bowl # 2.

Blend Bowl # 1 with Bowl # 2.

Mix in Bowl # 3. Stuff turkey.

Best when used with Bacon- Studded Turkey and Green Pepper Gravy.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 2g (0.1 oz)
Amount per Serving
Calories 2 81% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 6mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
 

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