Thivridge Family Dressing

Thivridge Family Dressing

Ready in 30 minutes

This is the traditional stuffing/dressing that my Oma makes whenever a turkey is involved. It also is great in chicken or stuffing pork chops. This is very different from other dressings I've had because this one is based on potato and sausage. Legend has it that this was passed down through the French Canadian line of our family (Thivierge, transcribed as Thivridge).

This recipe makes enough for a very large (20+ lbs) turkey. Halve it for a smaller turkey (~15 lb) or other applications. This is intended to be stuffed and cooked in the turkey. It is possible to make it by itself by adding significantly more broth (~3 cups) and then baking it until the top is browned, but Oma says that it never turns out as good unless it's "cooked in the bird".

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1 pound ground pork sausage
1 cup celery; leaves are okay
2 large onions
4 cups bread crumbs
4 large potatoes; cooked and mashed
1 tsp cloves; ground
1.5 tsp sage; rubbed
1 cup chicken broth; more as needed

Original recipe makes 16 Servings



1) Boil the potatoes ahead of time and mash

2) In a large pan, start cooking the pork sausage on medium heat until fat starts to render out.

3) Add the celery and onion and saute slowly to sweat (do not brown).

4) Add the cloves and sage and saute for 1-2 minutes to liberate their flavors

5) Turn off the heat, add bread crumbs and mashed potatoes to the pan and mix well,

6) Add chicken broth until it is barely moist enough to hold tight (you will add less than you think, but since it is cooked in the turkey, it will pick up roasting drippings for plenty of moisture).

7) Add salt and pepper to taste (~4 tsp salt for a full recipe with low-sodium chicken broth). Do not skimp on the salt. However, if you are cooking it in a brined turkey, half the salt since the roasting drippings will bring additional salt.

8) Stuff the turkey and cook according to the turkey directions. The goal is to have the stuffing reach 165'F at the END of the turkey's resting period (however, we have never had a case of food-borne illness from the stuffing and Oma never uses a thermometer).


If you're using freshly ground cloves, add a bit less than the full amount unless you just really like cloves. Note that this potato-sausage-based stuffing makes a fantastic spread for sandwiches when using leftover turkey.


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Oma swears that it doesn't taste the same unless it is baked in the turkey, though we have cooked it on its own and it works (she's right, it isn't quite the same). [I posted this recipe.]
rmcmullan 4 years ago
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