Sausage Stuffing for Turkey

November 17, 2017
Sausage Stuffing and Turkey

Sausage Stuffing for Turkey

Stuffing recipe will fill an 18-20 pound turkey
Course Main Dish
Cuisine American
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 12 people


  • 1 1/2 pounds Italian sausage or turkey-cranberry sausage
  • 2 tablespoons butter
  • 1 white onion, diced
  • 2 stalks celery, diced
  • 1/4 cup parsley, chopped
  • 2 cloves garlic, minced
  • 6 white mushrooms, sliced
  • 6-8 cups bread cubes, dried for stuffing
  • Salt & Pepper to taste
  • 1 teaspoon ground sage
  • 1/2 teaspoon dried thyme leaves
  • 1 large egg
  • 1/2 pound butter, melted for basting


  • Heat a skillet over medium heat. Remove the casings from the sausages and sauté the sausage breaking up the meat until crumbly and cooked through, about 15 minutes.
  • Using a slotted spoon, remove the sausage and transfer to a mixing bowl. Add two tablespoons of butter to the skillet and sauté the onion, celery, parsley, garlic and mushrooms with the pan drippings. Cook until soft.
  • Transfer the vegetables to the mixing bowl with the sausage. Mix well. Add the bread cubes, salt, pepper, sage and thyme. Toss well. Add the egg and stir to coat. Fill the cavity of a turkey loosely with the stuffing; do not pack tightly. Truss the turkey.
  • Preheat oven to 450° F. Baste turkey with melted butter. Put turkey in oven and immediately reduce the temperature to 325° F. Roast turkey in 325° F oven for about 20 minutes per pound or until the internal temperature reaches 160° F. When turkey is done, remove it from the oven and let rest for 15-30 minutes before removing stuffing to a serving bowl.


Copyright 2017        Colleen Topper         All Rights Reserved