Recipe by Linda Marrone, former market manager.

November 21st is National Stuffing Day. Our guess is this is stuffing testing day to test out those stuffing recipes for the upcoming big day! Linda Marrone, our former market manager, graciously shared her favorite stuffing recipe with us! This is her traditional stuffing with apples and sausage just in time for Thanksgiving. Linda uses a mix of white bread and Orowheat Wheatberry bread for a little added texture.


1 loaf of bread, white, wheat or french

1/2 lb. Italian Sausage or bulk Sausage

1 onion

1 apple

1/2 cup mushrooms

1 cup celery

1 stick butter

1 egg

Turkey or Chicken Stock

1 tsp. dried sage

1 tsp. poultry seasoning,

1 bay leaf

salt & pepper

2 sprigs of fresh oregano (or 2 teaspoons dried)

4 large basil leaves (or 2 teaspoons dried)

1 tsp. balsamic vinegar


Cut bread into cubes and let dry overnight in a big bowl.

Brown the sausage and break up as it cooks.

Place sausage in a food processor and process until the sausage is ground real fine. Remove to a bowl.

Melt butter in a pan, sauté onions and celery until it is translucent, about 5 minutes. Add  mushrooms and apples, cook a few minutes until softened, then add the sausage to the pan and cook for a few minutes longer to allow the mushrooms and apples to cook through.

Let this mixture cool a bit and then add it all to the bread, with one egg, and the sage and poultry seasonings.

Mix in enough stock until the stuffing holds together. (too much and it will be runny and not enough and it will be dry).

Salt and pepper to taste keeping in mind that the stock will add salt also.

If using for stuffing the bird: Make the stuffing one day ahead, and let it sit in the fridge so the stuffing is cold just like the bird.

Or bake the stuffing in a buttered casserole or loaf pan, bake it covered at 350 degrees for 30-40 minutes. Put a little butter on top and uncover, cook 10-15 minutes more.