Classic Savory Turkey & Herb Stuffing
A classic savory turkey and herb stuffing featuring day-old bread, aromatic vegetables, fresh herbs, and optional turkey sausage, pecans, and cranberries, baked to golden perfection.
Equipment
- oven
- large baking sheet
- large skillet or Dutch oven
- very large mixing bowl
- 9x13 inch baking dish
- foil
Ingredients
The Bread Base
- 1 (1-pound) loaf day-old sturdy white bread or sourdough cut into 1/2-inch cubes
Aromatic Vegetables
- 1 large yellow onion chopped
- 3 celery stalks chopped
- 2 carrots chopped
- 2 cloves garlic minced
Fresh Herbs
- 1/4 cup fresh parsley chopped
- 2 tablespoons fresh sage chopped
- 1 tablespoon fresh thyme chopped
- 1 tablespoon fresh rosemary chopped
Broth and Butter
- 6 tablespoons unsalted butter
- 3-4 cups low-sodium chicken or vegetable broth
Seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Optional Enhancements
- 1 cup cooked crumbled turkey sausage
- 1/2 cup chopped pecans
- 1/2 cup dried cranberries
Instructions
Main Instructions
- Preheat your oven to 350°F (175°C). Spread the bread cubes on a large baking sheet and toast for 10-15 minutes until lightly golden and dry to prevent sogginess.
- Melt butter in a large skillet or Dutch oven over medium heat. Sauté the chopped onion, celery, and carrots for 8-10 minutes until softened, then add minced garlic and cook for another minute until fragrant.
- Transfer the sautéed vegetables to a very large mixing bowl. Add the toasted bread cubes, fresh parsley, sage, thyme, rosemary, salt, pepper, cooked turkey sausage, chopped pecans, and dried cranberries.
- Gradually pour in 3 cups of broth, tossing gently to combine until the bread is moist but not soggy. Add more broth, one tablespoon at a time, if the mixture seems too dry.
- Transfer the stuffing mixture to a greased 9x13 inch baking dish. Cover with foil and bake for 30 minutes, then remove the foil and bake for an additional 15-20 minutes until the top is golden brown and crispy.
- If baking the stuffing inside a turkey, ensure both the turkey and the stuffing inside reach a safe internal temperature of 165°F (74°C).
Notes
To prevent soggy stuffing, toast the bread cubes thoroughly before mixing. If baking the stuffing inside a turkey, ensure both the turkey and the stuffing reach a safe internal temperature of 165°F (74°C).