Holiday Turkey Sausage Stuffing (Print Version)
# Ingredients:
→ Main Components
01 -
1 pound ground turkey sausage (or substitute with your favorite sausage variety)
02 -
14 cups day-old crusty bread, torn into chunks (sourdough or French bread work beautifully - you'll need about 1½ loaves)
03 -
6 celery ribs, diced
04 -
2 medium onions, finely chopped
→ Seasonings & Liquids
05 -
1 cup unsalted butter, separated (¾ cup for cooking, ¼ cup for brushing)
06 -
2 tablespoons fresh sage, finely minced
07 -
2 tablespoons fresh thyme leaves, chopped
08 -
½ teaspoon freshly cracked black pepper
09 -
½ teaspoon sea salt
10 -
2⅓ cups good quality chicken stock
11 -
3 large eggs
12 -
Olive oil for cooking
# Instructions:
01 -
Cut or tear your bread into bite-sized half-inch pieces. For best results, let them sit uncovered on your counter overnight to get nice and stale. If you're short on time, spread the bread chunks on a parchment-lined baking sheet and dry them out in a 300°F oven for 30-45 minutes. Once ready, transfer everything to your largest mixing bowl.
02 -
Warm a drizzle of olive oil in a large skillet over medium-high heat. Crumble in the turkey sausage, breaking it into rustic chunks as it cooks. Let it sizzle until nicely browned and cooked through to 165°F. Scoop the cooked sausage into the bowl with your bread.
03 -
Without wiping the skillet, melt ¾ cup of butter over medium heat, scraping up all those flavorful brown bits from the sausage. Toss in the chopped onions and celery, letting them soften and turn golden for 5-7 minutes. Stir in the sage and thyme, cooking just until fragrant - about a minute or two. Pour in 1⅓ cups of the chicken stock along with the salt and pepper, then transfer this aromatic mixture to join the bread and sausage.
04 -
Whisk together the remaining chicken stock with the three eggs in a small bowl until completely smooth and well blended. Pour this over your bread mixture and gently toss everything together, making sure every piece of bread gets coated in that savory goodness.
05 -
Scoop the stuffing into a well-buttered baking dish. Melt the remaining ¼ cup butter and brush it generously over the top. Slide the dish into a 350°F oven and bake uncovered for 50-60 minutes, until the stuffing is set in the center and the top turns a gorgeous golden brown. If the top gets too dark before it's fully cooked, just loosely cover it with foil.
06 -
Let the stuffing rest for 5-10 minutes after pulling it from the oven - this helps everything settle and makes serving easier. Scoop into portions and watch it disappear!
# Notes:
01 -
Want extra crispy, golden edges? Use a large rimmed baking sheet instead of a deep dish - you'll get more of that irresistible crunchy top. Just keep an eye on it and start checking around the 30-minute mark.
02 -
This dish is perfect for making ahead! Prepare everything up to the baking step, cover tightly, and refrigerate for up to 24 hours. When you're ready to serve, just brush with the melted butter and pop it in the oven.
03 -
Forgot to dry out your bread? No worries - spread the cubes on a baking sheet and toast at 300-325°F for about 30 minutes, giving them a toss every 10 minutes until they're dried out and ready to use.