This Sausage stuffing is a basic, savory, delicious stuffing for Turkey. If you don’t like fruit, nuts, and creative ingredients in your turkey stuffing this recipe is for you. The sausage adds extra flavor and moisture to the stuffing while still letting the other flavors shine through. So good Farmer Fred will eat it as the main course.
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This sausage stuffing is a family recipe of Farmer Fred’s. If you made a batch of my homemade stock, your stuffing would be beyond amazing. The rich, thick broth/stock is the secret ingredient that makes this recipe 5 stars. Click Here for my homemade broth/stock recipe. It may be too late for this year’s Thanksgiving turkey, but make a batch out of the leftovers and use it for some turkey soup. It will be the best turkey soup you’ve ever made. By now, you’ve probably figured out how much I love cooking with this stock.
The heart of this sausage stuffing is the bread crumbs. Everyone seems to have an opinion as to what bread is best to use. Fresh, day-old, dried, seasoned… I like SIS (simple is smart), I purchase seasoned breadcrumbs and save the time needed to cube, season, and dry breadcrumbs. If I have leftover stale homemade bread, this is a great way to use it up. I will take the time to cube and dry it rather than throwing it out.
Sausage Stuffing Step By Step Instructions:
Chop and brown about a pound of sweet (or spicy) Italian sausage. If you use the sausage links, remove the casing before browning. Put the browned sausage in a mixing bowl.
Add the diced vegetable to the frying pan. Celery, carrots, and onions, but feel free to omit the carrots or onions. I love the little pop of color the carrots give. Saute’ until the onions are translucent. Add the sauteed vegetables to the sausage.
Add the bread crumbs and chicken stock. Mix together, and your sausage stuffing is done.
Stuffing The Turkey.
Preheat the oven to 500 degrees F.
When you roasted your first turkey, did you leave the bag with the neck and giblets in the turkey and roast it? Lesson learned, remove the bag, and stuff that cavity with stuffing. This sausage stuffing tastes so much better. Loosely fill the body cavity with sausage stuffing, season with salt, pepper, onion, and garlic powder.
If you prefer to not stuff the turkey with the stuffing, bake the stuffing in a baking dish. Cover the baking dish with aluminum foil and bake during the last 45 minutes of roasting the turkey. The stuffing can also be baked while the turkey is resting. Turn the oven up to 375 degrees and bake for 30 minutes.
Should I Use a Roasting Rack?
I have roasted a turkey on a roasting rack place in the roasting pan, and placed the turkey into the roasting pan without a rack. Both methods work. A roasting rack helps air circulate around the turkey for slightly more even roasting. If you have a heavy-duty roasting pan, Place some root vegetables, carrots, onions, and celery in the bottom of the pan. Add 2 cups of chicken stock to the pan. Place the turkey directly on the vegetables in the pan.
Sear the turkey for 30 minutes at 500 degrees F. Then turn the oven temperature down to 325 degrees F and continue to roast the turkey until the internal temperature of the thigh is 165 degrees F. During roasting, baste the turkey with the juices in the bottom of the pan. Baste once every 30 minutes. Keep the basting time as brief as possible to prevent dropping the temperature of the oven.
How To Take The Temperature Of My Turkey.
The turkey is done when the internal temperature of the meatiest part of the thigh is 165 degrees. Use an instant-read thermometer. Insert the thermometer into the meatiest part of the thigh. Use the thigh and not the breast to check the temperature. The thigh takes the longest to cook and is the thickest part of the turkey. There will be some resistance when you insert the thermometer. If it suddenly goes in easy, you are in the body cavity. If it suddenly won’t go in any farther, you are up against a bone. Either way, pull the thermometer back a little before taking the temperature.
When the temperature is 165 degrees, remove the turkey from the oven and loosely tent with foil. Rest the turkey for 30 minutes. As the turkey rests, the temperature will continue to rise another 5 to 8 degrees, achieving the ideal temperature for a perfectly roasted turkey.
That was the easy part, the hard part might be finding someone to carve the turkey.
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- Roasting pan for Turkey
- 1 whole turkey fresh or frozen 12 - 14 lbs.
- 1 lb Italian sausage sweet or spicy
- 2 onions medium diced
- 1 cup carrots diced
- 1 cup celery diced
- 2 bags pepperidge farms herb-seasoned classic bread stuffing 14-ounce package - 7 cups
- 1 quart *homemade chicken stock or 4 cups purchased chicken broth + 1 stick of butter
Preparing the Stuffing
- Remove the bag with the neck and giblets from the turkey's neck area. Rinse the turkey and pat dry.
- Remove the casing from the sausage, cut it into pieces, and saute until browned. Once the sausage is browned dice it into small piece and place in a large mixing bowl.
- Saute the onions celery and carrots in the fat from the sausage until the onions are translucent. The celery and carrots will still be firm.
- Add the sauteed vegetables to the sausage.
- Add the herb-seasoned bread crumbs and homemade chicken broth*. Mix all together.
- **Loosely stuff the turkey. I stuff the body cavity and the neck area. Place any leftover stuffing in a casserole dish and bake covered with foil in the oven with the turkey during the last hour of roasting.
Roasting the turkey
- Preheat oven to 500 degrees F
- Season the stuffed turkey with salt and pepper and place in a roasting pan. You can place on a rack or directly on the bottom of the pan. If placing on the bottom of the pan, add 1/8 of an inch of broth to the pan.
- Sear the turkey in a 500-degree oven for 30 minutes.
- Reduce the temperature to 325 degrees and roast for another 3 to 3 1/2 hours or until the internal temperature in the thickest part of the thigh is 165 degrees. The temperature will rise another 5 degrees during resting. Baste the turkey every 30 minutes while roasting. When checking the temperature during baking make sure the probe is into the deepest part of the thigh and not touching the bone.
- Remove the turkey from the oven when it reaches 165 degrees and let it rest for 30 minutes before carving. Remove the stuffing from the inside of the turkey before carving.