I was never a huge stuffing eater as a kid. But my husband loves it. Being the dutiful wife I’ve tried several different recipes, and I’m starting to warm up to it. This sausage stuffing is definitely my favorite, and Thanksgiving wouldn’t be complete without it! If you need a simple recipe for roasting your turkey, click here.
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8 cups cubed dry bread
12 oz breakfast sausage, chopped into bites (cooking scissors are the quickest way to chop them)
2 cups celery, chopped
1 red onion, chopped
1/4 cup butter or olive oil
3 TBSP ground sage
2 TBSP water
1 1/2 tsp garlic salt
1 tsp pepper
1 apple, skinned and diced (optional)
(If not baking inside turkey, you will also need 1-2 cups chicken broth. Add after mixing all the other ingredients)
Put everything except for the cubed bread into a large pot and cook at medium-high heat until the sausage is cooked through and the celery is beginning to be tender.
Put cubed bread into a large bowl and pour contents of the pot on top. Mix around until cubed bread is coated and mixed in with the other ingredients.
Place in your turkey. If you have more than will fit in your turkey- which I almost always do- put the rest in a pan to bake in the oven with the chicken broth.
Bake 350 F degrees uncovered for 35-40 minutes until the top isn’t soggy.
If you are using some stuffing inside the turkey, and some baked on its own, mix them together before serving.
Click here to go to our other Thanksgiving Recipes.