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This delicious Turkey Sausage Stuffing recipe is an irresistible holiday side dish that will win over the whole family. Buttery, crusty topped sourdough bread, flavorful turkey sausage, vegetables and fresh herbs make this dish a must at every meal. It can easily be made a day in advance, too!

Pan with turkey sausage stuffing baked and topped with freshly chopped parsley and thyme.
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This post is sponsored by the Ohio Poultry Association, all opinions are my own. Thanks for supporting Ohio’s egg farmers!

Stuffing is hands down my favorite thing about Thanksgiving dinner. I also know it is a dish that can be made beyond the holidays and should be so make sure to keep this stuffing recipe for a cozy dinner in as well!

Homemade stuffing cannot be matched by any box, and that is for sure!

This apple stuffing was originally our family’s favorite but adding turkey sausage to stuffing has been a game changer. It needs a place on your Thanksgiving menu and beyond!

Excited to partner with Ohio Poultry to bring you this new recipe!

Why You Will Love This Turkey Sausage Stuffing:

  • Easy to make ahead. The best art about stuffing is that it can easily be prepped a day in advance to help save time the day of your gathering. This also allows the flavors to really soak in before baking, so it’s a huge bonus!
  • The perfect complement to so many dishes! Stuffing is certainly the perfect pairing for all of the turkey, green beans, cranberry sauce, and so much more. It even goes so well with a simple chicken dinner. Can’t beat the cozy, comforting dish.
  • Can be varied easily. This turkey sausage stuffing can be adjusted to meet some dietary needs and also just to add your own personal spin to it. You can opt for a gluten free bread, use dairy free butter, etc. You can also add other ingredients like mushrooms, other herbs and so much more. Make it all yours!

Did you know? Ohio is a leader in turkey production with more than 300 million pounds of turkey produced annually.  Ohio is also the second largest egg-producing state in the country and produces more than 10 billion eggs per year

Overhead view of pan with turkey sausage stuffing and serving spoon scooping into the pan.

Recipe Ingredients:

  • turkey sausage: turkey breakfast sausage is what was used in this recipe. It has a touch of sweetness generally that balances out the savory bread stuffing. You can use a turkey Italian sausage if desired, but that is harder to come by from my own experience. Ground poultry should always be cooked to a minimum internal temperature of 165 °F.
  • bread: for best results, use a crusty white bakery bread, day old or slightly stale. You don’t want to use white bread like Wonder bread if possible, but rather a more dense bread like what you would find in the bakery. We use sourdough, but have also made this turkey sausage stuffing with French bread and loved it as well. The sourdough adds so much flavor though, if you love sourdough, use it!
  • celery: classic stuffing ingredient to give the slight crunch.
  • onions: sweet yellow onions are suggested in this recipe, but you could also use a white onion
  • butter: unsalted ir our preference, but you could use salted butter in this recipe. Just lessen the amount of salt later in the recipe.
  • fresh herbs: these are vital for the very best stuffing. Nothing beats the flavor of fresh herbs in stuffing. Thyme and sage are our go-to in this recipe. You could add a touch of rosemary if desired, but I find the rosemary to take over the overall flavor in general.
  • broth: low or no sodium broth is what we like. Chicken broth is what we use for the most flavor. Chicken stock will work as well.
  • eggs: large eggs are suggested, but medium will work

Step-By-Step Instructions:

Start by tearing or cubing your bread into 1/2 inch pieces. Do this before it is fully stale and allow the bread to sit out overnight if possible. If not, bake at 300°F for about 30-45 minutes in a single layer on a parchment lined baking pan to dry it out. Transfer to a large bowl.

Brown the turkey sausage. Heat olive oil in a large skillet on medium-high heat. Add the turkey sausage and break down into chunks. Try to only stir the meat every few minutes to allow it to become golden brown. Once heated, transfer to bowl with bread cubes.

Sauté vegetables and herbs. Add 3/4 cup butter to the skillet and scrape any brown bits that may be stuck to the bottom of the pan. When butter is melted, add the chopped onion and celery.

Sauté for about 5-7 minutes or until onions start to become translucent. Add the herbs and heat for about 1-2 minutes. Stir in 1 1/2 cup of chicken broth, salt and pepper. Transfer mixture to the bowl with bread and turkey sausage.

Add egg mixture. In a small bowl or measuring cup, combine remaining chicken broth and eggs and whisk until smooth. Add this broth mixture to turkey sausage stuffing mixture and toss to fully coat all of the bread.

Bake the stuffing. Transfer the stuffing mixture to a well greased baking dish. Brush with remaining butter, melted, and then bake uncovered for about 50-60 minutes or until set and top is golden brown.

You can loosely tent the turkey stuffing with a large piece of foil if the top becomes too brown and the middle it not set.

Tips for the Best Turkey Sausage Stuffing:

  • If you love the brown, crispy top, consider using a large sheet pan. The cooking time will lessen, but the surface area increases and gives you more of that browned, crispy goodness. If you use a large sheet pan, check the dish at 30 minutes and adjust as needed.
  • If you are making this turkey sausage stuffing ahead of time, wait to butter the top until just before baking. To save time, make this recipe a day in advance and then bake it just before ready to serve. Follow the recipe as written, but wait to brush the top with melted butter until ready to bake.
  • Not enough time to wait for the bread to get stale? That is ok! You can cut the bread up and arrange it on a sheet pan and bake at 300-325°F for about 30 minutes, tossing the bread every 10 minutes.
Turkey sausage stuffing baked in pan topped with fresh herbs.

Storage Instructions:

For best results, I recommend making this stuffing just before you plan to serve. If that is not possible, or if you have leftover stuffing, you can refrigerate the stuffing in an airtight container for about 3-4 days. If the stuffing gets a bit dry while being stored, you can add a splash or two of broth to the mixture before reheating.

To freeze your sausage stuffing, allow it to cool completely. Transfer to a freezer safe container that is airtight and store for up to 3 months. Thaw in the refrigerator before reheating for best results.

For food safety, note that turkey that has been left out at room temperature for more than 2 hours should be thrown away to prevent food borne illness. 

What To Serve with This Turkey Sausage Stuffing:

Naturally, lots of holiday side dishes will pair well with this turkey sausage stuffing. You can add it to a spread along with: cranberry chutney, cheddar gruyére macaroni and cheese, garlic parmesan mashed potatoes or bacon green bean casserole!

Find more Thanksgiving recipes here!

To learn more about Ohio’s egg, chicken and turkey farmers, and get cooking tips and nutrition information, go to www.OhioEggs.com and follow the Ohio Poultry Association on FacebookXPinterest and Instagram.

Other Poultry Recipes To Try:

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5 from 1 vote

Turkey Sausage Stuffing

This delicious Turkey Sausage Stuffing is an irresistible holiday side dish that will win over the whole family. Buttery, crusty topped sourdough bread, flavorful turkey sausage, vegetables and fresh herbs make this dish a must at every meal. It can easily be made a day in advance, too!
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 12 servings

Ingredients 

  • 1 lb ground turkey sausage, breakfast or Italian will work
  • 14 c crusty bakery bread (sourdough or French loaf are great), stale is preferred, about 24 oz 1.5 loaves
  • 6 celery stalks, chopped
  • 2 small/medium onions, diced
  • 1 c butter, divided, 3/4 for sautéing
  • 2 T fresh sage, chopped
  • 2 T thyme, chopped
  • 1/2 tsp cracked pepper
  • ½ tsp sea salt
  • 2 ⅓ c chicken broth
  • 3 large eggs
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Instructions 

  • Tear or cut your bread into 1/2 inch pieces. Do this before it is fully stale and allow the bread to sit out overnight if possible. If not, bake at 300°F for about 30-45 minutes in a single layer on a parchment lined baking pan to dry it out. Transfer to a large mixing bowl.
  • Heat olive oil in a skillet on medium high. Add the turkey sausage and break down into chunks. Once the turkey is browned and reached an internal temperature of 165°F, transfer it to the bowl with the bread.
  • Place the skillet back on the stove and add 3/4 cup butter to the skillet and scrape any brown bits that may be stuck to the bottom of the pan. When butter is melted, add the onion and celery. Sauté for about 5-7 minutes or until onions start to become translucent. Add the sage and thyme and heat for about 1-2 minutes. Stir in 1 1/3 cup of chicken broth, salt and pepper. Transfer mixture to the bowl with bread and turkey sausage.
  • In a small bowl or measuring cup, combine remaining chicken broth and eggs and whisk until smooth. Add to bread mixture and toss to fully coat all of the bread.
  • Transfer the stuffing mixture to a well greased baking pan. Brush with remaining butter, melted, and then bake uncovered for about 50-60 minutes or until set and top is golden brown. You can loosely tent the turkey stuffing with a large piece of foil if the top becomes too brown and the middle it not set.
  • Allow to sit for about 5-10 minutes before serving. Enjoy!

Notes

  • If you love the brown, crispy top, consider using a large sheet pan. The cooking time will lessen, but the surface area increases and gives you more of that browned, crispy goodness. If you use a large sheet pan, check the dish at 30 minutes and adjust as needed.
  • If you are making this ahead of time, wait to butter the top until just before baking. To save time, make this recipe a day in advance and then bake it just before ready to serve. Follow the recipe as written, but wait to brush the top with melted butter until ready to bake.
  • Not enough time to wait for the bread to get stale? That is ok! You can cut the bread up and arrange it on a sheet pan and bake at 300-325°F for about 30 minutes, tossing the bread every 10 minutes.

Nutrition

Calories: 376kcal, Carbohydrates: 28g, Protein: 16g, Fat: 22g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 110mg, Sodium: 742mg, Potassium: 256mg, Fiber: 3g, Sugar: 3g, Vitamin A: 626IU, Vitamin C: 3mg, Calcium: 103mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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