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American·Side Dish

Turkey Sausage Gravy Stuffing

A decadent twist on a holiday classic that replaces standard broth with a rich, seasoned turkey sausage gravy, resulting in a stuffing that is crispy on top and perfectly moist inside.

Prep

20m

Cook

90m

Total

110m

Serves

8

Method

  1. 01

    Cut the French bread and baguette into 1/2-inch cubes. Spread them onto parchment-lined baking sheets and bake in a 300°F (150°C) oven for 30 to 45 minutes until completely dry and crispy. Transfer to a large mixing bowl to cool.

    Step 1
    Watch · 0:41
  2. 02

    In a large skillet or pot over medium-high heat, melt the entire stick of butter. Add the diced onions and a pinch of salt. Cook, stirring occasionally, until the onions are translucent and just starting to take on color.

    Step 2
    Watch · 1:31
  3. 03

    Add the ground turkey to the onions. Cook for about 5 minutes, breaking the meat into very small crumbles. Continue cooking until the meat is well-browned for maximum flavor.

    Step 3
    Watch · 2:05
  4. 04

    Season the meat with black pepper, nutmeg, garlic powder, poultry seasoning, and cayenne pepper. Stir in the all-purpose flour and cook for about 2 minutes to create a roux.

    Step 4
    Watch · 2:55
  5. 05

    Slowly pour in the turkey or chicken broth while stirring. Bring the mixture to a simmer to thicken. Add the diced celery and cook for a few more minutes until the celery softens slightly. Taste and adjust salt as needed.

    Step 5
    Watch · 3:31
  6. 06

    Pour the hot sausage gravy over the dried bread cubes. Add the fresh rosemary and parsley. Toss thoroughly to combine, allowing the mixture to cool slightly so the heat doesn't scramble the eggs.

    Step 6
    Watch · 4:26
  7. 07

    Mix in the beaten eggs and transfer the mixture to a large, deep casserole dish. Use a spoon to create texture on the surface without packing it down. Bake at 375°F (190°C) for about 40 minutes, or until the top is beautifully browned and crispy.

    Step 7
    Watch · 5:36

From Chef John

  • “If a stuffing recipe doesn't include at least one stick of butter, it should be disregarded and probably discarded.”
  • “Nothing hardens up a nice stuffing buzz like crunchy celery.”
  • “You guys are after all the peaches and herbs of your herbs.”