Pork Sausage Stuffing

Recipe by Michael Allemeier, photo by Ingrid Kuenzel


500 g ground pork

1 Tbs salt

3 Tbs (45 mL) maple syrup

½ tsp black pepper, ground

1 Tbs coriander seed, ground

½ tsp dry mustard powder

2 Tbs fresh sage, chopped

5 Tbs fresh parsley, chopped

1 tsp fresh thyme leaves, no stems

1 clove fresh garlic, chopped

Potato and Bread Stuffing Ingredients

2 russet potatoes, peeled and cut into 2” pieces

1 medium onion, diced

½ cup butter

10 slices white bread, diced

2 Tbs dried poultry seasoning spice

salt and pepper to taste


  1. Mix all ingredients together. This will taste better if allowed to sit overnight before being stuffed into the turkey.
  2. Place stuffing in the front cavity in between the two turkey breasts, just before cooking. Lift the front skin flap and using a spoon, place all the pork stuffing in the front cavity.
  3. Fold the skin over top and secure the stuffing in the front.
  4. Make sure the stuffing is cooked to an internal temperature of 165˚ F.
  5. Potato and Bread Stuffing
  6. Cook the peeled potatoes in salted water until cooked tender. Drain and save 1 cup of the potato water.
  7. Melt the butter in a large pan over medium heat. Add the diced onion and cook until onions are soft and tender.
  8. In a bowl, add the cooked potatoes and onions. With a fork, lightly mash the potatoes.
  9. Add the diced bread and poultry spice, mix well. Add the potato water to the stuffing and mix well. The stuffing should be moist but not wet.
  10. Season to taste with salt and pepper.
  11. Chill until needed.
  12. Using a spoon, place all the stuffing in the large back cavity.
  13. Make sure the stuffing is cooked to an internal temperature of 165˚F.

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