Turkey Sausage Stuffing
If you ask me, stuffing is the MVP of any holiday spread — and this turkey sausage stuffing is proof. Golden, herb-scented, and loaded with texture, it pairs crispy sourdough with deeply seasoned Turkey Sausage Stuffing, sweet sautéed vegetables, and enough fresh herbs to make your kitchen smell like an old-school Italian grandmother lives there.
Ingredients
- 1 lb turkey breakfast sausage casings removed if applicable
- 1 loaf sourdough bread about 12–14 oz, day-old preferred
- 1 cup unsalted butter divided
- 1 large yellow onion diced
- 3 stalks celery diced
- 2 tbsp fresh thyme leaves stems removed
- 2 tbsp fresh sage roughly chopped
- 2 large eggs
- 1 tbsp olive oil
- 1 tsp salt or to taste
- ½ tsp black pepper freshly ground
Instructions
- Prepare the bread. Cut or hand-tear the sourdough into ½-inch chunks. Spread in a single layer on a parchment-lined baking sheet and allow to air-dry overnight, or bake at 300°F for 30–45 minutes until fully dried out. Transfer to a large mixing bowl.2. Cook the turkey sausage. Heat olive oil in a large skillet over medium-high heat. Add the turkey sausage and break into chunks. Let it sit undisturbed every few minutes to develop a golden sear. Cook until browned and cooked through, then transfer to the bowl with the bread.3. Sauté the vegetables and herbs. Add ¾ cup butter to the same skillet and scrape up any browned bits from the bottom. Once melted, add the diced onion and celery and sauté for 5–7 minutes until softened and translucent. Stir in the fresh thyme and sage and cook for 1–2 more minutes. Pour in 1½ cups of chicken broth, season with salt and pepper, and tip the entire mixture into the bowl with the bread and sausage. Fold gently to combine.4. Add the egg mixture. In a small bowl or measuring cup, whisk together the remaining 1 cup of chicken broth and the eggs until smooth. Pour over the stuffing and toss to coat every piece of bread evenly.5. Bake the stuffing. Transfer the mixture to a well-greased 9x13 baking dish. Brush the top with the remaining ¼ cup of melted butter. Bake uncovered at 350°F for 50–60 minutes, until the center is set and the top is deep golden brown. If the top browns too quickly before the center sets, tent loosely with foil and continue baking.
Notes
- For a crispier top, bake in a large rimmed sheet pan instead of a deep dish. Check for doneness at the 30-minute mark.
- To make ahead, assemble the stuffing up to 24 hours in advance and refrigerate unbaked. Brush with butter just before baking.
- Leftovers keep in an airtight container in the refrigerator for 3–4 days. Add a splash of broth before reheating to restore moisture.
- To freeze, cool completely and store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Ground poultry should always be cooked to a minimum internal temperature of 165°F.