Description
This Turkey Sausage and Herb Stuffing recipe combines hearty white bread cubes with savory turkey sausage and fresh herbs like parsley and sage. The bread is dried and then baked with a flavorful mixture of sautéed vegetables and broth to create a moist, golden stuffing perfect for festive meals or comforting side dishes.
Ingredients
Bread
- 1 loaf hearty white bread, cut into ½-inch cubes, about 12 cups fresh or 10 cups dried
Meat and Dairy
- ½ lb bulk turkey sausage made with turkey only
- ¾ cup butter
Vegetables and Herbs
- ½ yellow onion, finely diced
- 1 medium carrot, grated
- 3–4 celery stalks, finely diced
- ¼ cup chopped fresh parsley
- 1 tbsp finely chopped fresh sage
Liquids and Seasonings
- 2–2½ cups low-sodium vegetable broth
- Salt and black pepper, to taste
Instructions
- Dry the bread cubes: Spread the bread cubes evenly on baking sheets and dry them at 200°F (95°C) for about 2 hours in the oven or alternatively leave them out overnight to become stale. This step ensures the bread absorbs the broth properly without becoming soggy. Meanwhile, preheat your oven to 350°F (175°C) and grease a 9 × 13-inch baking dish to prepare for baking the stuffing.
- Cook the sausage and vegetables: In a skillet over medium heat, brown the turkey sausage, breaking it into crumbles as it cooks until fully cooked through. Remove the sausage and transfer it to a bowl. In the same skillet, melt the butter and sauté the finely diced onion, grated carrot, and diced celery until softened and fragrant. Stir in the chopped fresh parsley and sage for added herbaceous flavor.
- Combine ingredients and moisten: In a large bowl, toss the dried bread cubes with the cooked sausage and sautéed vegetables to evenly distribute. Gradually add in the low-sodium vegetable broth, stirring gently until all the bread cubes are evenly moistened but not soaked. Season the mixture with salt and black pepper to taste, adjusting for preference.
- Bake the stuffing: Transfer the bread and sausage mixture to the prepared baking dish and spread it evenly. Bake in the preheated oven for approximately 30 minutes, until the top is golden brown and the center reaches an internal temperature of 165°F (74°C), ensuring the stuffing is cooked through and safe to eat.
Notes
- The amount of broth required can vary depending on the dryness of the bread; start with 2 cups and gradually add more if needed until the bread is evenly moistened.
- You can prepare the bread cubes a day ahead by drying them out overnight to save time on the day of cooking.
- Using low-sodium broth helps control the salt level in the stuffing for a balanced flavor.
- Check the stuffing temperature with a meat thermometer to ensure food safety.