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Dad’s Wonderful Sausage Turkey Stuffing: A Thanksgiving Tradition

The aroma alone could transport me back to my childhood Thanksgiving dinners. Dad, always the culinary king, would start prepping this stuffing days in advance. The savory scent of browned sausage mingled with herbs and simmering giblets would fill the house, a promise of the feast to come. It wasn’t just a side dish; it was the heart of the holiday, a flavor explosion that everyone eagerly anticipated – and fought over the last scoop of!

Recipe Overview

Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours
Servings: 12
Yield: Enough to stuff a 16-20 lb turkey, plus extra for a 2-quart casserole dish.
Dietary Type: Not specified (contains meat and dairy)

Ingredients

1 lb sausage (good quality)
3 (6 ounce) boxes Kellogg’s Croutettes (or your favorite herb-seasoned cubed stuffing)
1 large onion, diced
4 stalks celery, sliced
1 teaspoon poultry seasoning
¼ cup butter
8 ounces chicken livers
Turkey giblets
Turkey neck bone
4-5 cups water

Equipment Needed

Large pan or Dutch oven
Large bowl
2-quart casserole dish

Instructions

In a large pan or Dutch oven, brown the sausage over medium heat, scrambling it with a spoon or spatula as it cooks until it’s broken into small pieces. The goal is to render some of the fat and get a nice, golden-brown color.
Do not drain the sausage fat! That rendered fat is packed with flavor and will contribute to the overall richness of the stuffing.
Add the diced onion, sliced celery, butter, poultry seasoning, chicken livers, turkey giblets, turkey neck bone, and water to the pan.
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pan, and simmer for 90 minutes. This slow simmering process allows the flavors to meld and the giblets and neck bone to impart their savory essence to the broth.
After 90 minutes, carefully remove the chicken livers, giblets, and turkey neck bone from the pan using a slotted spoon.
Discard the turkey neck bone. It has served its purpose by flavoring the broth.
Chop the chicken livers and giblets into small pieces. This is an important step to ensure that they are evenly distributed throughout the stuffing and don’t overwhelm any particular bite.
Return the chopped livers and giblets to the stock in the pan.
Place the Croutettes (or your preferred herb-seasoned cubed stuffing) into a large bowl.
Add the stock (with the sausage, vegetables, and chopped giblets) to the bowl of Croutettes. Begin by adding a few cups of the stock and gently tossing the Croutettes to coat them. Continue adding stock, a little at a time, until all the Croutettes are well moistened.
You will likely use most, if not all, of the stock. The stuffing should be very moist but not soupy. The Croutettes should be saturated with the flavorful broth.
Now it’s time to stuff the turkey. Loosely stuff the turkey with the prepared stuffing just before roasting. Don’t pack the stuffing too tightly, as it will expand during cooking.
Place any remaining stuffing into a greased 2-quart casserole dish.
Bake the stuffed turkey according to your recipe. The casserole dish of stuffing will need to bake for 40 minutes at 350°F until golden brown and heated through. If the top of the casserole dish starts to brown too quickly, cover it loosely with foil.

Expert Tips & Tricks

Don’t overcook the sausage: Brown it gently until it’s cooked through but still moist. Overcooked sausage will be dry and crumbly.
Taste the broth before adding it to the Croutettes: Adjust the seasoning as needed. You might want to add a pinch of salt or pepper, or a little more poultry seasoning.
Use good-quality sausage: The flavor of the sausage will significantly impact the overall taste of the stuffing. Choose a sausage that you enjoy and that has a good balance of savory and sweet.
For a deeper flavor, toast the Croutettes: Before adding the stock, spread the Croutettes on a baking sheet and toast them in a 350°F oven for 5-7 minutes, or until lightly golden. This will enhance their flavor and texture.
Make Ahead: You can prepare the stuffing up to a day in advance. Prepare it through step 11, then cover and refrigerate. On Thanksgiving Day, stuff the turkey and bake the remaining stuffing in the casserole dish as directed.
Variations on Giblets: If you don’t have or like giblets, use some extra chicken livers for added flavor.

Serving & Storage Suggestions

Serve Dad’s Wonderful Sausage Turkey Stuffing warm, alongside the roasted turkey and other Thanksgiving favorites. To elevate the presentation, garnish the casserole dish with fresh herbs like parsley or thyme.

Leftover stuffing can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the stuffing in a freezer-safe container for up to 2-3 months. To reheat, thaw the stuffing in the refrigerator overnight, then bake in a 350°F oven until heated through. You can also reheat it in the microwave. Add a tablespoon or two of chicken broth to the stuffing before reheating to prevent it from drying out.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	185 kcal	N/A
Total Fat	15.7g	24%
Saturated Fat	6.4g	32%
Cholesterol	97.3mg	32%
Sodium	405.4mg	16%
Total Carbohydrate	2.7g	0%
Dietary Fiber	0.4g	1%
Sugars	0.8g	3%
Protein	8g	16%

Variations & Substitutions

Vegetarian Version: Substitute the sausage with plant-based sausage crumbles. Use vegetable broth instead of water and omit the chicken livers and turkey giblets. Consider adding chopped mushrooms for extra umami flavor.
Gluten-Free: Use gluten-free cubed stuffing mix instead of Croutettes. Ensure all other ingredients are also gluten-free.
Spicy Kick: Add a pinch of red pepper flakes to the sausage while browning for a little heat. You could also use hot Italian sausage instead of mild.
Fruit & Nut Addition: Incorporate dried cranberries and chopped pecans or walnuts for added texture and flavor. Add them to the Croutettes before adding the stock.
Herb Variations: Experiment with different herbs such as sage, rosemary, or thyme. Use fresh herbs for the best flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of stuffing mix?
A: Yes, you can substitute the Croutettes with your favorite herb-seasoned cubed stuffing mix. Just be sure to adjust the amount of stock accordingly, as different brands may absorb liquid differently.

Q: Can I make this stuffing ahead of time?
A: Absolutely! Preparing the stuffing a day in advance can save you time on Thanksgiving Day. Just be sure to store it properly in the refrigerator and bake it until heated through.

Q: Do I have to use giblets?
A: No, the giblets add flavor, but you can omit them if you prefer. Consider using extra chicken livers or a little bit of chicken bouillon for added depth of flavor.

Q: Can I freeze leftover stuffing?
A: Yes, leftover stuffing can be frozen for up to 2-3 months. Thaw it in the refrigerator overnight and reheat in the oven or microwave.

Q: My stuffing is too dry. What can I do?
A: If your stuffing is too dry, add a little bit of chicken broth or melted butter to moisten it. Gently toss to combine and bake until heated through.

Final Thoughts

Dad’s Wonderful Sausage Turkey Stuffing is more than just a recipe; it’s a memory, a tradition, and a taste of home. It’s a dish that embodies the spirit of Thanksgiving: warmth, family, and shared joy. I encourage you to try this recipe and create your own Thanksgiving memories. Don’t be afraid to experiment with variations and make it your own. And be sure to let me know what you think! This stuffing pairs perfectly with roasted turkey, mashed potatoes, and cranberry sauce for a truly unforgettable Thanksgiving feast. Cheers to happy cooking and even happier eating!

Dad’s Wonderful Sausage Turkey Stuffing Recipe