Turkey Sausage Stuffing

Turkey Sausage Stuffing
Servings: 8 Prep 30 mins Bake 350°F 55 mins Cook 12 mins


  • 1 loaf unsliced Italian bread (14 ounces)
  • 2 tablespoons olive oil
  • 3 medium-size carrots, peeled, diced (about 1- 1/2 cups)
  • 2 ribs celery, diced (about 3/4 cup)
  • 1 onion, chopped
  • 1 pound hot Italian turkey sausage, casings removed
  • 1 Granny Smith apple (about 8 ounces), peeled, cored and diced
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon dried poultry seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup chicken broth
  • 1 egg

Make It

1. Heat oven to 350 degrees F. Cut bread into 1/2-inch cubes. Spread in single layer onto 15 x 10 x 1-inch jelly-roll pan.

2. Bake in 350 degree F oven 15 minutes or until toasted and slightly golden. Remove from oven and set aside.

3. In large skillet, heat oil over medium-high heat. Reduce heat to medium. Add carrots, celery and onion; cook, stirring occasionally, about 7 minutes, until slightly softened. Add turkey sausage, apple, fennel seeds, poultry seasoning, salt and pepper; cook, breaking up sausage with wooden spoon, until no longer pink, about 5 minutes. Remove skillet from heat.

4. In large bowl, mix bread and sausage mixture. In small bowl, whisk broth and egg. Stir into bread mixture.

For soft stuffing:

5. Transfer mixture to deep 3-quart baking dish coated with cooking spray. For drier stuffing: Transfer mixture to shallow 3-quart dish coated with cooking spray.

6. Bake the stuffing, uncovered, in 350 degree F oven 40 minutes or until an instant-read meat thermometer inserted in center of stuffing registers 160 degrees F. Serve warm. If making ahead, combine all ingredients and place in baking dish; cover and refrigerate up to 1 day. Bake before serving, allowing a little extra time. Makes 8 servings.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 307, Fat, total (g): 13, chol. (mg): 74, sat. fat (g): 3, carb. (g): 33, fiber (g): 3, pro. (g): 16, sodium (mg): 928, Percent Daily Values are based on a 2,000 calorie diet.