There are some dishes that just feel like a celebration, you know? For me, a big holiday meal isn’t complete without a giant scoop of savory, warm stuffing. It’s the one side dish that everyone gets excited about. I’ve tried so many different versions over the years, from simple bread stuffings to more complex ones.
This particular guide to Turkey Stuffing Recipes is the one I always come back to. It has the most wonderful balance of flavors. You get the savory richness from the sausage, a little sweetness from the apples, and that classic holiday aroma from the sage and thyme. It’s simply delicious.
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Why You’ll Love This Recipe
Honestly, what’s not to love? This recipe strikes a beautiful balance. It’s packed with textures and flavors that complement each other wonderfully. The top gets delightfully crispy while the inside stays soft and moist. It’s the kind of side dish that might just steal the show from the main course.
It’s also incredibly adaptable. You can follow it exactly for a fantastic result or use it as a starting point for your own creations. It’s a forgiving recipe, which makes it great for beginners who might be nervous about cooking for a big gathering. You really can’t go wrong with these classic flavors.
The combination of sausage and apple is a timeless one. The savory pork and sweet fruit create a dynamic that is so satisfying. When you add the earthy herbs and softened vegetables, you get a dish that is complex yet comforting. This is one of those stuffing recipes that family and friends will ask for year after year.
Ingredients
Here’s what you’ll need to gather to make one of the best Thanksgiving Stuffing Recipes Best around. The list looks simple, and that’s the beauty of it. Each ingredient plays an important role.
- 10 cups (400g) cubed bread (whole wheat, sourdough, or white works well)
- 2 Tablespoons (28g) unsalted butter
- 1 medium onion, diced
- 3 stalks celery, thinly sliced (about 150g)
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup (about 100g) roughly chopped mushrooms
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried sage
- 2 teaspoons dried parsley
- 1 pound (454g) uncooked mild chicken Italian sausage
- 2 cups (240g) diced apples (about 2 medium apples)
- 2 and 1/4 cups (540ml) low sodium chicken broth
- optional: 2/3 cup (80g) dried cranberries
A quick note on the bread. Using day old bread is a great shortcut. If your bread is fresh, toasting it is a very important step. It helps the bread absorb the broth without turning into a mushy paste. I find that a heartier bread like sourdough or a rustic white loaf gives a great texture.
For the sausage, mild chicken Italian sausage is a fantastic choice. It adds flavor without being too heavy. However, you could easily swap it for pork sausage or even a spicy variety if you want a little kick. It’s a great base for many Turkey Stuffing Recipes.
Step By Step Instructions
Ready to get started? Let’s walk through this process together. It’s easier than you think. We’ll build the flavors one layer at a time.
Step 1: Toast The Bread Cubes
First things first, preheat your oven to 300°F (149°C). Grab your bread cubes and spread them out evenly on two large baking sheets. You want them in a single layer so they toast nicely.
Bake them for about 15 minutes. You’re looking for them to be lightly browned and feel crisp to the touch. This drying process is what prevents the final dish from becoming soggy. Once they’re done, transfer all those toasty cubes into a very large bowl and set it aside.
Step 2: Cook The Vegetables And Sausage
Now for the flavorful part. Place a large skillet over medium high heat and melt the butter. Add your diced onion and sliced celery, along with the salt and pepper. Let this cook for about 4 minutes, stirring occasionally. You want the vegetables to start softening up and becoming fragrant.
Next, add the chopped mushrooms, thyme, sage, and parsley to the skillet. Keep cooking and stirring for another 3 minutes. Your kitchen is going to start smelling amazing right about now. This is the aromatic base of your stuffing.
It’s time for the sausage. Squeeze the chicken sausage meat out of its casings directly into the skillet. Use a spoon to break it up into smaller pieces. Add the diced apples and continue to cook everything together for about 4 minutes. The sausage should be mostly cooked through.
Step 3: Combine Everything
Remove the skillet from the heat. Scrape all of that delicious sausage and apple mixture into the large bowl with your toasted bread cubes. This is where the magic starts to happen. Give it a gentle stir to get everything acquainted.
Now, pour the chicken broth all over the mixture. If you’re using dried cranberries, sprinkle them in now. Use a large spoon or spatula to stir everything together until it’s just combined. Be careful not to overmix. You want to maintain some of that great bread texture.
Step 4: Bake The Stuffing
If you plan on using this to stuff a turkey, you must let the mixture cool completely first for food safety. But if you’re baking it separately, which is my favorite way, preheat the oven to 350°F (177°C). This is a classic example of how Turkey Dressing Recipes are made.
Grease a 9 by 13 inch baking dish or any 3 to 4 quart dish. Spoon the stuffing mixture into the prepared dish and spread it out evenly. Bake for 40 to 45 minutes. You’ll know it’s ready when the top is golden brown and beautifully crisp.
Before serving, you can garnish with some fresh herbs if you like. It adds a nice pop of color and freshness. This dish is best served warm, straight from the oven.
How To Store Leftovers
Let’s be honest, leftover stuffing is one of the best parts of a holiday meal. To store it, make sure it has cooled down to room temperature first. Then, cover the dish tightly with plastic wrap or foil, or transfer it to an airtight container.
You can store it in the refrigerator for up to 5 days. When you’re ready to enjoy it again, you can simply reheat individual portions in the microwave. For a larger amount, I like to put it back in an oven safe dish, maybe with a splash of broth to keep it moist, and warm it at 350°F until heated through. This helps bring back some of that crispy top.
Tips
Want to make your stuffing recipes even better? I’ve got a few little tricks I’ve learned over the years. First, the type of bread really does make a difference. A sturdier loaf like sourdough or cornbread adds a wonderful texture and flavor that you just don’t get from plain white bread.
Don’t be afraid to adjust the moisture. If you like a very moist stuffing, you can add an extra quarter cup of broth. If you prefer it a bit drier and crumblier, hold back a little. It’s all about personal preference.
You can absolutely make this ahead of time to make your holiday cooking less stressful. Just prepare the stuffing up to the point before baking. Cover it and store it in the refrigerator for up to two days. When you’re ready, just pop it in the oven. You may need to add 5 to 10 extra minutes of baking time since it’s starting from cold.
Feel free to customize! Toasted pecans or walnuts would add a lovely crunch. A different kind of dried fruit, like apricots, could also be a tasty addition. This is a great base recipe for all kinds of Turkey Stuffing Recipes.
This also makes a great Chicken Stuffing. The savory flavors pair just as well with chicken as they do with turkey. You can serve it alongside a roasted chicken for a comforting Sunday dinner anytime of the year.
Conclusion
So there you have it. A straightforward and incredibly delicious approach to holiday stuffing. This recipe is all about classic, comforting flavors that bring everyone together around the table. It’s savory, a little sweet, and has a wonderful texture that will have everyone coming back for seconds.
I truly hope these Turkey Stuffing Recipes inspire you to create a memorable dish for your next celebration. It’s a joy to make and even more of a joy to share. Happy cooking!
FAQ
What Is The Difference Between Stuffing And Dressing?
That’s a great question! Technically, stuffing is cooked inside the turkey, while dressing is baked separately in a dish. However, the terms are often used interchangeably these days. This recipe works beautifully as a dressing, and it can also be used as a stuffing if you cool it completely first.
Can I Make This Recipe Vegetarian?
Yes, you certainly can. To make it vegetarian, simply omit the chicken sausage and use vegetable broth instead of chicken broth. To add some extra heartiness, you could double the amount of mushrooms or add some toasted nuts like pecans or walnuts.
What Kind Of Bread Is Best For Stuffing?
A sturdy, slightly dry bread is your best friend for making great stuffing. Breads like sourdough, French bread, challah, or cornbread are all fantastic choices. They hold their shape well. Even regular sandwich bread works, as long as you toast it properly to dry it out first. This is key for many Turkey Dressing Recipes.
Can I Prepare This Ahead Of Time?
Absolutely! This is one of the best parts about these Thanksgiving Stuffing Recipes Best practices. You can assemble the entire dish a day or two in advance. Just cover it tightly and keep it in the refrigerator. When you’re ready to eat, bake it straight from the fridge, adding about 10 extra minutes to the bake time.
Savory Holiday Sausage and Apple Stuffing
This classic holiday stuffing strikes a beautiful balance of savory and sweet. With rich sausage, sweet apples, and aromatic herbs like sage and thyme, it’s a comforting side dish that’s crispy on top and wonderfully moist inside.
Requirements
Ingredients
Instructions
- Preheat oven to 300°F (149°C). Spread bread cubes on two large baking sheets and bake for 15 minutes until lightly browned and crisp. Transfer to a very large bowl.
- In a large skillet over medium-high heat, melt the butter. Add onion, celery, salt, and pepper. Cook for 4 minutes, stirring occasionally, until softened.
- Add mushrooms, thyme, sage, and parsley. Cook and stir for another 3 minutes.
- Squeeze the chicken sausage from its casings into the skillet, breaking it up with a spoon. Add the diced apples and cook for about 4 minutes until the sausage is mostly cooked.
- Scrape the sausage and apple mixture into the bowl with the bread cubes. Add chicken broth and optional dried cranberries. Stir gently until just combined.
- Preheat oven to 350°F (177°C). Grease a 9 by 13 inch baking dish. Spoon the stuffing mixture into the dish.
- Bake for 40 to 45 minutes, until the top is golden brown and crisp. Serve warm.
Notes
For the best texture, use a sturdy bread like sourdough or cornbread.
The stuffing can be assembled up to two days ahead. Store covered in the refrigerator and add 5-10 extra minutes of baking time.
Feel free to customize by adding toasted pecans or walnuts for extra crunch.
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