Turkey Italian Sausage Stuffing is another Thanksgiving classic in the making. There’s just something about a hearty, herbaceous turkey Italian sausage stuffing that makes the perfect complement to a Thanksgiving turkey. Emily recommends using a high-quality, rustic bread like a sourdough bread or Italian bread. This will usually be found in links, but you can easily remove the casings by slicing the turkey sausage down the length of the link and peeling back casing. Use a sweet Italian sausage or spicy Italian sausage.
“This turkey stuffing with sausage is the BEST addition to your holiday tables. What makes this the best sausage stuffing recipe? We’ll start with rustic bread, add in aromatics, Italian sausage, a creamy, rich broth and plenty of fresh herbs. We’ll mix it together and bake the Italian sausage stuffing until it’s perfectly golden brown. Serve it alongside my dry brine spatchcock turkey for a holiday meal or my air fryer turkey breast for a smaller crowd or Sunday dinner. It might be your favorite part of the meal!” – Emily Dingmann, My Everyday Table
16 oz loaf artisan/rustic bread (about 9 c cubes)
1/4 c butter
1 medium yellow onion, diced (about 1 1/2 c)
2 stalks celery
3 cloves garlic
1/2 tsp sea salt
1/4 tsp black pepper
1 lb Italian turkey sausage
1 c chicken broth
1 c heavy cream
1 tbsp fresh sage, minced
1 tbsp fresh rosemary, minced
1 tbsp fresh thyme, minced
Preheat oven to 375°F. Toast bread for 15 minutes, flipping halfway through, until slightly crunchy. Turn down oven heat to 350°F.
Cut bread into cubes (about 1 inch) and place into a large mixing bowl.
Melt butter in a large skillet over medium-high heat. When it foams, add onion and celery to skillet. Cook for 4-5 minutes, until soft. Add garlic to skillet and cook 1 minute, until fragrant. Season with sea salt and black pepper.
Add turkey sausage to skillet, breaking up with a spatula, and cooking for 6-8 minutes, until cooked through. Add to bowl with bread cubes.
Meanwhile, in a medium bowl, mix together the chicken broth, heavy cream, and egg.
Add fresh herbs to bread cubes and stir to combine.
Pour chicken broth mixture over the top. Gently fold mixture together and transfer to a prepared 9×13-inch baking dish.
Bake for 45-55 minutes, until golden brown.