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Martha Stewart-Inspired Sausage Stuffing

Close-up of Martha Stewart-Inspired Sausage Stuffing showing its texture
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A savory, herb-packed stuffing inspired by Martha Stewart’s classic American holiday style, made with golden toasted bread, sweet Italian turkey sausage, and plenty of butter and fresh sage. The top bakes to a crisp, golden crust while the center stays moist and tender. It is an original adaptation, not her verified recipe, and is perfect for Thanksgiving or any roast dinner.

Ingredients

Scale
  • 12 cups (300g) day-old rustic white bread, cut into 1/2-inch (1.5cm) cubes
  • 4 tablespoons (57g) unsalted butter, plus more for the dish
  • 1 pound (454g) sweet Italian turkey sausage, casings removed
  • 1 large yellow onion, finely chopped
  • 3 medium celery stalks, finely chopped
  • 2 large garlic cloves, minced
  • 2 tablespoons fresh sage leaves, finely chopped
  • 1 tablespoon fresh thyme leaves, chopped
  • 2 1/2 cups (600ml) low-sodium chicken broth
  • 2 large eggs, lightly beaten
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Heat the oven to 350°F (175°C). Spread the bread cubes on a large rimmed baking sheet and bake, tossing once, until dry and lightly toasted, 12 to 15 minutes. Set aside; leave the oven on and butter a 9×13-inch (23x33cm) baking dish.
  2. While the bread toasts, melt the butter in a large skillet over medium heat. Add the turkey sausage and cook, breaking it into small pieces with a wooden spoon, until no longer pink and cooked through, 6 to 8 minutes. Transfer the sausage to a large bowl with a slotted spoon, leaving the fat in the skillet.
  3. Add the onion and celery to the skillet and cook over medium heat, stirring occasionally, until softened and translucent, 6 to 8 minutes. Do not let them brown; reduce the heat if needed. Stir in the garlic, sage, and thyme and cook until fragrant, about 30 seconds.
  4. Scrape the vegetable mixture into the bowl with the sausage. Add the toasted bread cubes, chicken broth, eggs, salt, and pepper and toss gently until evenly moistened. The stuffing should be moist but not soggy; if it looks dry, add up to 1/4 cup (60ml) more broth.
  5. Transfer the stuffing to the prepared baking dish and spread it in an even layer. Cover tightly with foil and bake for 25 minutes.
  6. Remove the foil and continue baking until the top is golden brown and crisp and the center registers 160°F (71°C) on an instant-read thermometer, 20 to 25 minutes more. Let stand for 10 minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, cool completely, wrap tightly, and freeze for up to 2 months; thaw overnight in the refrigerator. Reheat covered with foil in a 350°F (175°C) oven until heated through, 20 to 25 minutes, then uncover for the last 5 minutes to re-crisp the top. Make ahead: assemble the stuffing up to 1 day in advance, cover, and refrigerate; add 5 to 10 minutes to the covered baking time.

Nutrition

Keywords: sausage stuffing, Martha Stewart stuffing, Thanksgiving stuffing, turkey sausage stuffing, holiday side dish, bread stuffing, sage stuffing, easy stuffing recipe, classic stuffing, baked stuffing

Find it online: https://marthadishes.com/martha-stewart-sausage-stuffing-recipe/