This Turkey Sausage Stuffing is a flavorful, comforting side that’s perfect for holiday tables and weeknight dinners alike. Crispy-topped sourdough or French bread, savory turkey sausage, sautéed vegetables and fresh herbs create a rich, buttery stuffing that can be made a day ahead for easier entertaining.
This post is sponsored by the Ohio Poultry Association. All opinions are my own.
Stuffing is one of the best parts of Thanksgiving, but it’s also a cozy side to enjoy any time of year. This homemade version outshines boxed mixes: it’s full of texture and fresh flavor, and the turkey sausage adds a delicious savory note that elevates the whole dish.
While our family also loves apple-sage stuffing, the addition of turkey sausage quickly became a favorite. If you’re serving turkey alongside this dish, a simple Crock Pot turkey breast works beautifully.
Why We Love This Turkey Sausage Stuffing
Easy to prep ahead. You can assemble the stuffing a day in advance, which saves time on the big day and lets the flavors meld before baking.
A great match for many mains. Stuffing pairs wonderfully with turkey, chicken, green beans, cranberry sauce and more — it’s comfort food that complements nearly any meal.
Flexible to customize. Swap in gluten-free bread, dairy-free butter, or add mushrooms, different herbs or other mix-ins to suit dietary needs or personal taste.
Did you know? Ohio produces more than 300 million pounds of turkey each year and is the second largest egg-producing state, producing over 10 billion eggs annually.
Ingredient Notes
- Turkey sausage: I used turkey breakfast sausage for its mild sweetness that balances the savory stuffing. A turkey Italian sausage works too. Cook ground poultry to an internal temperature of 165 °F.
- Bread: Use a crusty white bakery loaf — sourdough or French bread works best. Day-old or slightly stale bread soaks up the liquid without getting mushy.
- Onions: Sweet yellow onions are recommended, though white onions are fine.
- Butter: Unsalted butter is preferred so you can control the salt level; reduce added salt if you use salted butter.
- Fresh herbs: Fresh thyme and sage are essential for bright, aromatic flavor. Use rosemary sparingly, as it can overpower the stuffing.
- Broth: Low- or no-sodium chicken broth gives the best flavor; chicken stock also works.
Step-By-Step Instructions:
Tear or cube the bread into 1/2-inch pieces. If possible, do this before the bread is completely stale and leave it uncovered overnight. If you need to speed the process, bake the cubes on a parchment-lined sheet at 300°F for 30–45 minutes, turning occasionally to dry them out. Transfer to a large bowl.
Brown the turkey sausage. Warm a little olive oil in a large skillet over medium-high heat. Add the turkey sausage, break it into pieces, and let it brown, stirring only occasionally so it gets nicely caramelized. Once cooked through, transfer the sausage to the bowl with the bread cubes.
Sauté the vegetables and herbs. Return the skillet to the stove, add 3/4 cup of the butter and scrape up any browned bits. When the butter melts, add the chopped onion and celery and sauté 5–7 minutes until the onion is translucent. Stir in the chopped sage and thyme and cook another 1–2 minutes. Add 1 1/3 cups of chicken broth, season with salt and pepper, and then combine this mixture with the bread and sausage in the large bowl.
Add the egg and broth mixture. Whisk the remaining chicken broth with the eggs until smooth, then pour over the bread mixture. Toss gently until all the bread is coated and evenly moistened.
Bake until golden and set. Transfer the stuffing to a well-greased baking dish, brush the top with the remaining melted butter, and bake uncovered at 350°F for 50–60 minutes, until the center is set and the top is deeply golden. If the top browns too quickly, loosely tent with foil until the middle is fully cooked.
Let the stuffing rest 5–10 minutes before serving so it firms up slightly.
Recipe Tips
Want a crispier top? Use a large sheet pan for more surface area; baking time will be shorter, so check at about 30 minutes.
Making ahead: Assemble the stuffing up to a day in advance but wait to brush the top with melted butter until just before baking.
No time for stale bread? Cube the bread and dry it on a sheet pan at 300–325°F for about 30 minutes, tossing every 10 minutes.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for 3–4 days. If the stuffing becomes dry, stir in a little broth before reheating. To freeze, cool completely, place in an airtight freezer-safe container and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
For food safety, discard turkey or stuffing left at room temperature for more than 2 hours.
What To Serve with This Turkey Sausage Stuffing:
This stuffing pairs well with classic holiday sides like cranberry chutney, mac and cheese, garlic parmesan mashed potatoes and green bean casserole. It also complements simple roasted or grilled chicken for an easy weeknight meal.
To learn more about Ohio’s egg, chicken and turkey farmers, visit OhioEggs.com and follow the Ohio Poultry Association on social media.
Other Poultry Recipes To Try:
-
Simple Apple Sage Stuffing
-
Pumpkin French Toast Casserole
-
Chorizo Egg Bake
-
Ground Turkey Spaghetti Sauce
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Turkey Sausage Stuffing
Ingredients
- 1 lb ground turkey sausage
- 14 cups crusty bakery bread (sourdough or French loaf), stale preferred (~24 oz, 1.5 loaves)
- 6 celery stalks, chopped
- 2 small/medium onions, diced
- 1 cup butter, divided (3/4 cup for sautéing)
- 2 tbsp fresh sage, chopped
- 2 tbsp fresh thyme, chopped
- 1/2 tsp cracked pepper
- 1/2 tsp sea salt
- 2 1/3 cups chicken broth
- 3 large eggs
Instructions
- Tear or cut your bread into 1/2-inch pieces. Allow to sit out overnight if possible, or dry in a 300°F oven for 30–45 minutes. Transfer to a large bowl.
- Heat olive oil in a skillet over medium-high. Add the turkey sausage, break into chunks and brown. Once cooked to 165°F, transfer to the bowl with the bread.
- Add 3/4 cup butter to the skillet and scrape up browned bits. Add onion and celery and sauté 5–7 minutes until translucent. Stir in sage and thyme for 1–2 minutes. Add 1 1/3 cups chicken broth, salt and pepper, then combine with the bread and sausage.
- Whisk the remaining chicken broth with the eggs until smooth. Pour over the bread mixture and toss to coat.
- Transfer to a greased baking dish, brush with remaining melted butter and bake at 350°F uncovered for 50–60 minutes until set and golden. Tent with foil if the top browns too fast.
- Let rest 5–10 minutes before serving.
Notes
- If you want more crispy top, use a large sheet pan and check at about 30 minutes.
- Make ahead: assemble the day before and butter the top just before baking.
- To stale bread quickly, bake cubes at 300–325°F for about 30 minutes, tossing every 10 minutes.
Nutrition
Nutrition information is an estimate and should be used as a guideline.