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Savor the perfect blend of savory and sweet in this classic turkey stuffing. Enhanced with sausage and the potential to add fruits or nuts, it’s a timeless favorite that promises to be the highlight of your Thanksgiving table.
Prep Time: 20 minutes.
Cook Time: 40 minutes
How Many Servings?
6-8 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 1 ¼ lb sourdough bread cubes (about 14 cups) | |
| 1 lb. Italian sausage with no casing | |
| 1 cup chopped leek (½ leek) | |
| 1 cup celery (chopped 3 celery sticks) | |
| 1 small fennel (chopped) | |
| 1 ½ cups steamed chestnut (chopped) | |
| ½ cup Italian parsley (chopped) | |
| 5 cups turkey or chicken broth (warm) | |
| 6 tablespoons unsalted butter | |
| ½ tablespoons salt | |
| 1 teaspoon black pepper | |
| 1 teaspoon caraway seeds | |
| 1 tablespoon each fresh rosemary, thyme, and sage (chopped) |
Preparation
1
Cook the Sausage and Vegetables
Preheat the oven to 375°F. In a large skillet over medium-high heat, cook the sausage, breaking it apart with a wooden spoon, for about 3 minutes until it's browned and crumbly. Add three tablespoons of butter and let it melt, then stir in the leeks, celery, and chopped fennel. Sauté for 2 minutes until they start to soften. Season with salt, pepper, and caraway seeds, then add the fresh rosemary, thyme, and sage. Continue cooking for another 3-5 minutes until the vegetables are tender and fragrant.
Preheat the oven to 375°F. In a large skillet over medium-high heat, cook the sausage, breaking it apart with a wooden spoon, for about 3 minutes until it's browned and crumbly. Add three tablespoons of butter and let it melt, then stir in the leeks, celery, and chopped fennel. Sauté for 2 minutes until they start to soften. Season with salt, pepper, and caraway seeds, then add the fresh rosemary, thyme, and sage. Continue cooking for another 3-5 minutes until the vegetables are tender and fragrant.
2
Combine Bread with Sausage Mixture
Using the same pan (off the heat) or transfer everything to a large mixing bowl. Add the dry bread cubes to the cooked sausage and vegetable mixture, tossing until the bread is well coated and the sausage is evenly distributed throughout. Stir in the chopped chestnuts and half a cup of chopped Italian parsley, mixing thoroughly so every bite has those wonderful flavors.
Using the same pan (off the heat) or transfer everything to a large mixing bowl. Add the dry bread cubes to the cooked sausage and vegetable mixture, tossing until the bread is well coated and the sausage is evenly distributed throughout. Stir in the chopped chestnuts and half a cup of chopped Italian parsley, mixing thoroughly so every bite has those wonderful flavors.
3
Add the Broth
Gradually pour the warm broth over the mixture, about two cups at a time, gently tossing after each addition to help the bread absorb the liquid evenly. I typically use 5 to 5 ½ cups of broth, but this can vary depending on how dry your bread is. The goal is moist, flavorful bread that holds together when you squeeze a handful—not wet or soggy. Take your time with this step; it makes all the difference! Check my tips section above for more guidance on getting the moisture just right.
Gradually pour the warm broth over the mixture, about two cups at a time, gently tossing after each addition to help the bread absorb the liquid evenly. I typically use 5 to 5 ½ cups of broth, but this can vary depending on how dry your bread is. The goal is moist, flavorful bread that holds together when you squeeze a handful—not wet or soggy. Take your time with this step; it makes all the difference! Check my tips section above for more guidance on getting the moisture just right.
4
Bake the Stuffing
Transfer the stuffing mixture to a greased 9x13-inch baking dish, spreading it evenly. Scatter the remaining three tablespoons of butter over the top and sprinkle with additional chopped Italian parsley for a pop of color. Cover tightly with foil and bake for 30 minutes. Turn off the oven and let the stuffing sit in the residual heat for another 5 minutes—this helps everything settle and the flavors meld beautifully. For a golden, crusty top (highly recommended!), remove the foil and place under the broiler for 2-3 minutes, watching carefully so it doesn't burn. Let the stuffing rest for 10 minutes before serving. This allows it to firm up just enough for clean serving, and trust me, the wait is worth it!
Transfer the stuffing mixture to a greased 9x13-inch baking dish, spreading it evenly. Scatter the remaining three tablespoons of butter over the top and sprinkle with additional chopped Italian parsley for a pop of color. Cover tightly with foil and bake for 30 minutes. Turn off the oven and let the stuffing sit in the residual heat for another 5 minutes—this helps everything settle and the flavors meld beautifully. For a golden, crusty top (highly recommended!), remove the foil and place under the broiler for 2-3 minutes, watching carefully so it doesn't burn. Let the stuffing rest for 10 minutes before serving. This allows it to firm up just enough for clean serving, and trust me, the wait is worth it!
Recipe Tips & Suggestions
Storage and Reheating
Easy Reheating
Oven: Preheat to 325°F and bake for about 20 minutes. Add broth if needed for moisture.
Microwave: Heat a serving for about 4 minutes, adding time in one-minute increments until piping hot.
Freezing Your Turkey Stuffing: Turkey stuffing freezes beautifully. Store it in an airtight container or zip-top bag with air removed, and label it with the date before freezing