Ingredients:

  • 1 lb sourdough or French bread, cubed into 1-inch pieces
  • 4 tbsp unsalted butter, melted
  • 2 tbsp olive oil
  • 4 oz ground turkey sausage
  • 1 medium onion, finely diced
  • 3 stalks celery, diced
  • 2 cloves garlic, minced
  • 1 tbsp fresh sage, chopped
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups low-sodium chicken or turkey stock
  • 2 large eggs, beaten
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat the oven to 250°F (120°C).
  2. Spread the cubed sourdough or French bread on a baking sheet and drizzle with 4 tbsp melted butter; toss to coat.
  3. Bake the bread for 15–20 minutes until dry to the touch but not deeply browned.
  4. Increase the oven temperature to 350°F (180°C).
  5. Heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 oz ground turkey sausage, breaking it apart with a spoon, and cook until browned and cooked through.
  6. Stir in 1 medium diced onion and 3 stalks diced celery; cook for 6–8 minutes until the vegetables are translucent.
  7. Add 2 cloves minced garlic, 1 tbsp chopped sage, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper; stir for 1 minute until fragrant, then remove from heat.
  8. In a large mixing bowl, combine the toasted bread cubes and the sautéed sausage mixture, tossing gently to distribute.
  9. Whisk together 2 cups stock, 2 beaten eggs, and 1 tbsp chopped parsley.
  10. Slowly pour the liquid over the bread, stirring gently until the bread is moistened but not swimming in liquid.
  11. Transfer the mixture to a greased 9x13 inch baking dish, or fill the cavity of a turkey loosely without packing tight.
  12. Bake for 30–40 minutes until the top is golden-brown and the edges are crisp, and the center reaches 165°F (74°C). If stuffing inside a turkey, bake until the turkey reaches a safe internal temperature of 165°F (74°C).