Turkey Sausage Stuffing
This turkey sausage stuffing is perfect for a smaller holiday dinner this year. This is a simple side dish that you can prepare in advance!
- 1 loaf French bread, sliced 1 inch thick with heels removed (let sit overnight to harden)
- 2 tbsp butter, divided in half
- 1 cup onion, diced fine (approximately 1 medium onion)
- 1 cup celery, diced fine (approximately 2–3 stalks)
- 1lb turkey sausage, casings removed (approximately 4 links)
- 1 tbsp fresh rosemary, sliced
- 1 tsp ground sage
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 2 eggs
- 2 cups chicken broth (more or less depending on consistency)
- Heat a large non-stick skillet on medium-low heat. Melt half of the butter and add the onions and celery. Sauté, stirring frequently until the onions and celery are softened and starting to turn golden without browning. Pour into a large mixing bowl and let cool to room temperature – keep the skillet to prepare the turkey sausage.
- Heat the skillet on medium heat and melt the remaining butter. Add the turkey sausage and break apart with a wooden spoon as it cooks. Add the rosemary to the skillet. Once the turkey is cooked through, pour into the mixing bowl with the onions and celery and let cool to room temperature.
- Rip the bread into 1/2 inch pieces and add to the mixing bowl. Add the sage, salt, pepper, eggs, and half of the chicken broth. Mix together with your hands until well incorporated. Add half of the remaining broth and continue to incorporate until well combined. Add more broth as needed until the bread is moist but still retains its shape. Refrigerate, covered for at least 1 hour, preferably overnight.
- Preheat the oven to 375F.
- Cook, covered in foil for 20 minutes. Remove the foil and cook for another 40 minutes.