Turkey Sausage Stuffing

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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!

Turkey Sausage Stuffing

At Christmas time, my family always prepares our traditional turkey stuffing recipe.  We also make enough of it for an army!  While I will always love my family's traditional recipe, I made this recipe to make enough stuffing for a smaller army!

This stuffing uses similar elements to my great grandmother's stuffing.  However, I used turkey sausage instead of giblets to add flavor to the mixture.  The other inputs to the stuffing include French bread,, chicken broth, eggs, onions, celery, sage, and rosemary.  I prefer to combine all of the ingredients the night before I plan to make my turkey dinner.  This allows the flavors to intensify while it sits in the fridge overnight to make the best stuffing possible!

Turkey Sausage Stuffing

How to Make the Best Turkey Sausage Stuffing

While the full recipe instructions are available below, here are some tips to prepare the best stuffing for your turkey dinner!

  • Bread: I recommend that you use a loaf of French bread, with the heels removed from each end.  You want to use a white bread that is not too heavy.  This is important, because the bread absorbs the flavors of the ingredients.  You want it to absorb the broth and eggs, but not to lose its shape.  Be sure to slice the bread and let it sit in an even layer on your counter over night.  I recommend covering it with a paper towel to avoid it getting spoiled.  It is important to let the bread sit overnight because it stiffens the bread.  This will help it absorb the flavors in the stuffing but still hold its shape.
  • Onions and Celery: onions and celery are a key ingredient to this stuffing.  Be sure to slice it very fine.  Add it to a buttered skillet and heat it over medium-low heat, stirring often.  You want the onions and celery to soften and start to turn an amber color.  This will take approximately 10 to 20 minutes.  You do not want the onions to brown on the sides or to caramelize.  Let it cool before adding to the mixing bowl to mix the other ingredients together.
  • Turkey Sausage: remove the turkey sausages from their casings and cook in a buttered skillet with sliced fresh rosemary.  Let it cool before adding to the mixing bowl to mix the other ingredients together.
Turkey Sausage Stuffing

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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!

Author:
Kirsten

Ingredients

  • 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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Preheat the oven to 375F.  
  5. Cook, covered in foil for 20 minutes.  Remove the foil and cook for another 40 minutes.

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