Crispy Sausage Stuffing for Fried Turkey

Rick and Roe, this one's for you—when the turkey’s sizzling in the fryer, but you still want that stuffing to shine.

Ingredients

  • 1 large loaf of (white trash cheap) white bread, cubed to ½ - 1 inch 

  • 2 cups celery, chopped

  • 2 onions, chopped (no crying, you’re tougher than that)

  • 1 stick butter

  • 5-6 cups salted chicken stock

  • 1 roll Jimmy Dean Sage Sausage

  • 1 tablespoon Bell’s or Penzeys poultry seasoning 

Substitution with fresh herbs and sausage ( but why bother?)

  • 1 pound of fresh italian sausage (squeeze it out of the casing)

  • 1 ½ tsp of finely chopped fresh sage

  • 1 tsp of fresh thyme leaves

  • ½ to ¾ tsp finely chopped fresh rosemary

  • 1 tablespoon of chopped fresh parsley

  • Reduce poultry seasoning to 1 tsp

Optional Enhancements (If you want to be extra)

  • Apples: Add a Granny Smith apple diced or 1 cup of dried cranberries (or not, sweetness?)

  • Chestnuts: Roast and chop a handful of chestnuts (because Gordon Ramsay insists?) 

  • Bacon or Pancetta: Add 3 ounces crispy bacon or pancetta (bacon makes everything better?).

Instructions

  1. Days Before: Cube that loaf of bread. Let it dry out on the counter. 

Note: If you forgot, toast the cubes for 7 minutes at 300°F. (No judgment).

  1. Sauté your celery, onions, (and optional apples) in butter.

  2. Brown the sausage in a separate pan, breaking it up into little bites of heaven. Add in crispy bacon or pancetta if you're feeling extra.

  3. Mix In a large bowl: combine the bread cubes, sautéed veggies, sausage, and any fancy extras you’re throwing in.

  4. Add up to 6 cups of stock, since you won’t get the benefit of turkey juices to moisten the stuffing. Start slow, adding as needed, until the mixture is moist but not drenched.

    Notes: Stuffing baked in a turkey absorbs the bird's juices, leading to a wetter texture. Oven baked stuffing gets drier. Oven-baked stuffing, however, creates a crispy, golden-brown top while keeping the inside perfectly moist.

Baking Instructions

  1. Transfer the stuffing into a greased 9x13-inch baking dish.

  2. Bake at 350°F for 30 minutes, or until the top is golden and crispy, and your kitchen smells like Thanksgiving.

Note: If the stuffing looks a little dry midway through baking, drizzle some extra chicken stock over the top for added moisture.