Making your own bread cubes is easy and yields delicious results. You can prepare the toasted bread cubes two to three days before Thanksgiving; store at room temperature in a zip-top plastic bag. If there's space in the oven, bake the stuffing while the turkey roasts. Otherwise, bake it in the morning, and reheat it while the turkey stands.
1 1/2 pounds peasant-style white bread
4 (4-ounce) links sweet turkey Italian sausage
2 teaspoons butter
1 pound cremini mushrooms, quartered
2 cups chopped onion
1 1/4 cups chopped carrot
1 1/4 cups chopped celery
1/2 cup minced fresh parsley
1 tablespoon fresh thyme leaves
1 tablespoon minced fresh sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1 (14-ounce) can fat-free, less-sodium chicken broth
How to Make It
Preheat oven to 400°.
Trim crust from bread. Cut bread into 1 1/2-inch cubes. Arrange bread cubes in a single layer on 2 jelly-roll pans. Bake at 400° for 10 minutes or until toasted.
Reduce oven temperature to 350°.
Cook sausage in a large nonstick skillet over medium-high heat 10 minutes, browning on all sides. Remove from pan; cut crosswise into 1/4-inch-thick slices.
Melt butter in skillet over medium-high heat. Add mushrooms; sauté 4 minutes. Combine bread cubes, sausage, and mushrooms in a large bowl.
Heat skillet over medium-high heat. Coat pan with cooking spray. Add onion, carrot, and celery; sauté 5 minutes or until lightly browned. Add parsley, thyme, sage, salt, and pepper; sauté 1 minute. Add to bread mixture. Combine eggs and broth, stirring with a whisk. Add to bread mixture; toss to coat. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 45 minutes or until browned.
I've used this recipe for the last 4-5 years and it's a hit. I use sage pork breakfast sausage, and I cover it for the first 25 minutes of baking so it doesn't dry out on top. I gave it 5 stars despite my sausage change, because the type of sausage is just a matter of taste. Can't wait for Thanksgiving so I can make it again!
I've made this every year since 2005 and my guest demand it. I do not vary from the recipe at all. My only regret is that I'd have to double the recipe to have leftovers. I do make the breadcubes a day or two ahead of time. Seems worth it to me. And as one review said, could up the butter a bit.
First time trying stuffing-from-scratch and it was worth it. Made to directions using sourdough and turkey stock. Changed the amount of herbs to 3tbs each (copying from CL's sausage & sourdough bread stuffing). Prepped everything a day in advance and combined just before baking, adding a bit more broth as needed. Other sides were CL's brussels sprouts with pecans & gingersnap sweet potatoes. Excellent.
Perfect. I've made it about 10 times using several different types of bread, always delicious. I think I prefer using a whole-grain rustic sourdough most but I really love whole-grain breads. Make with the Turkey and Gravy from the same issue for a no-worries, perfect holiday meal.
We have been making this stuffing as part of our Thanksgiving dinner since the recipe came out in 2004. Everyone loves it and it is now part of our Thanksgiving tradition. The only deviation I make from the recipe is that I use more butter than it calls for--but what's a holiday without more butter:)
This is the first stuffing I have made from scratch for Thanksgiving Dinner and it was a huge hit amongst everyone. This dish is a meal in itself but incredibly tasty. We made the dish with some freshly baked wheat bread and it was still delicious. We may even make this stuffing if its not Thanksgiving!
I try out a different stuffing every year for Thanksgiving, and I think this one is the keeper. I wanted a meaty, filling stuffing for my husband, who doesn't really like turkey, and he loved this, even with the turkey sausage. In fact, everyone loved it. I was afraid it might be overly filling with the sausage, but it was perfect!
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