Turkey Stuffing with Sausage

Turkey Sausage with Breakfast Sausage

Turkey Stuffing with Breakfast Sausage. I like to cook my turkey stuffing on it's own, because the turkey cooks faster. Yeah!

If you're looking for a classic stuffing recipe with celery, onions and fennel to cook separately, give this a try!

This is an easy turkey stuffing recipe and sure to be a crowd pleaser.

Turkey Stuffing With Sausage

Serves 8

1 1/2 pound loaf sourdough bread, sliced in 1“ thick slices and then torn into 1/2” pieces
1 tablespoon olive oil
1 pound breakfast sausage
1 cup unsalted butter
1 large onion, finely chopped
1 fennel bulb, finely chopped
4 celery stalks, finely chopped
1 teaspoon salt
1 teaspoon pepper
1/4 cup finely chopped parsley
1 tablespoon finely chopped thyme
3 eggs
4 cups chicken stock

Preheat oven to 300° F. Place bread on 2 baking sheets and bake until dried out, about 25 minutes, tossing occasionally. Let cool.

Butter a 13x9 inch baking dish.

Heat oil in a large skillet over medium high heat. Arrange sausage in a single layer and cook until browned and cooked, about 10 minutes, stirring occasionally. Remove and break into bite-size pieces.

Reduce heat to medium and melt 1 cup of butter in skillet. Add onions, fennel and celery. Cook, stirring occasionally until veggies are tender, about 10 minutes. Toss in herbs.

Increase oven temperature to 350° F.

Whisk eggs with 2 cups chicken stock in a small bowl. In a large bowl add bread cubes, cooked sausage, and onion mixture.

Add in the chicken stock and egg mixture. Toss. Sprinkle in salt and pepper.

Pour in the remaining 2 cups chicken stock and toss until bread absorbs the liquid, about 8 minutes. Transfer stuffing to a prepared dish, butter a sheet of foil and cover dish with the butter side down.

Bake until a thermometer in the middle reaches 160° F, about 35-40 minutes. Remove foil, increase heat to 425° F and continue baking until lightly brown about 25 to 30 minutes.