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Classic Sausage and Herb Turkey Stuffing

Close-up of a golden-brown turkey stuffing recipe in a white baking dish, topped with herbs.
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A foolproof, moist, and savory sausage and herb stuffing with a crispy golden top, perfect for your Thanksgiving table.

Ingredients

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  • 1 pound bulk pork sausage
  • 1 cup (2 sticks) unsalted butter
  • 3 cups chopped yellow onion (about 1 large)
  • 2 cups chopped celery (about 4 ribs)
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12 cups cubed day-old bread (about 1.5 loaves), preferably a sturdy white or sourdough
  • 3 cups low-sodium chicken broth, plus more if needed
  • 2 large eggs, lightly beaten
  • 1/4 cup chopped fresh parsley

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet over medium-high heat, cook the sausage, breaking it up with a spoon, until browned. Drain off excess grease and set the sausage aside.
  3. In the same skillet, melt the butter over medium heat. Add the chopped onion and celery and cook until softened, about 8-10 minutes. Add the minced garlic, sage, thyme, and rosemary, and cook for 1 minute more until fragrant.
  4. Remove the skillet from the heat. Stir in the salt and pepper.
  5. In a large bowl, combine the cubed bread and the cooked sausage. Add the onion and celery mixture.
  6. In a separate bowl, whisk together the chicken broth and beaten eggs. Pour this mixture over the bread and sausage. Add the fresh parsley.
  7. Gently toss everything together until the bread is evenly moistened. If the mixture seems dry, add a little more chicken broth, a tablespoon at a time.
  8. Transfer the stuffing to a greased 9×13 inch baking dish. Cover with foil.
  9. Bake for 25 minutes. Remove the foil and bake for another 20-25 minutes, or until the top is golden brown and crispy.
  10. Let the stuffing rest for 10 minutes before serving.

Notes

  • For make-ahead convenience, prepare the stuffing up to the point of adding the liquid ingredients. Store covered in the refrigerator for up to 24 hours. Add the liquid and eggs just before baking.
  • To ensure a moist interior and crispy top, use day-old bread. If your bread is fresh, you can toast the cubes lightly in the oven before using.
  • Serve this stuffing alongside your roast turkey for a complete Thanksgiving meal.

Nutrition

Find it online: https://mdlatdmm.com/turkey-stuffing-recipe/