Recipe

Modern Turkey Stuffing Recipe

A quick, flavorful stuffing with crisp-edged bread, savory turkey sausage, fresh herbs, and a bright lemon finish. Weeknight-simple, holiday-worthy.

By Matt Campbell

•

4.8

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Stuffing is supposed to taste like the best parts of the holiday, but it does not need to take all day or require a spice cabinet inventory. This modern turkey stuffing is my go-to when I want big comfort energy with clean, punchy flavor. Think crisp-edged bread cubes, savory turkey sausage, plenty of herbs, and a little lemon at the end that makes everything taste more alive.

It is also flexible. Use what bread you have, swap the greens, go heavier on the veggies, or make it ahead and bake when you are ready. The main goal is simple: tender middle, crunchy top, and seasoning that makes you pause mid-bite.

Why It Works

Fast flavor build: Browning turkey sausage and sautéing the aromatics in the same pan gives you deep savory notes without extra steps.
Better texture: Toasted bread cubes plus the right broth ratio means no soggy stuffing, just a soft center and crisp top.
Modern lift: Lemon zest and a small splash of vinegar brighten everything so it tastes rich but not heavy.
Make-ahead friendly: Assemble in advance, chill, and bake when you need it. Perfect for holiday timing or meal prep.

Pairs Well With

Storage Tips

Fridge: Cool stuffing quickly, then store in an airtight container for up to 4 days.

Freezer: Freeze in a tightly wrapped baking dish or freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat (best texture): Spread into a baking dish, cover with foil, and bake at 350°F until hot all the way through, typically 30 to 40 minutes depending on depth and how cold it is. For extra certainty, heat to 165°F in the center. Uncover for the last 5 to 10 minutes to bring back the crisp top. If it looks dry, splash on a little broth before reheating.

Microwave (fast option): It works, but you lose crunch. Add a tiny drizzle of broth, cover loosely, and heat in short bursts.

Common Questions

Can I stuff the turkey with this?

For food safety, I recommend baking this stuffing in a dish instead of inside the turkey. Baking separately makes it easier to get a crisp top and ensures it reaches a safe temperature evenly.

What bread works best?

Sturdy bread is your friend: sourdough, country loaf, ciabatta, or even a quality sandwich bread. Avoid very soft, sweet breads. If your bread is fresh, toast it well so it can soak up broth without turning to mush.

How do I keep it from getting soggy?

Two rules: toast the bread cubes and add broth gradually. You want the mixture to look well-moistened but not soupy before baking. It will continue absorbing liquid as it sits.

Can I make it ahead?

Yes. Assemble everything in the baking dish, cover, and refrigerate up to 24 hours. Bake covered first, then uncover at the end for crunch. You may need an extra splash of broth if the bread looks dry.

Is turkey sausage required?

No. You can use ground turkey, chicken sausage, pork sausage, or keep it vegetarian by swapping in sautéed mushrooms and an extra tablespoon of butter or olive oil for richness.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet
Large mixing bowl
Chef’s knife and cutting board
Measuring cups and spoons
9x13-inch baking dish (or similar)
Aluminum foil
Microplane or fine grater (for lemon zest, optional but nice)

I love traditional stuffing, but I also love getting dinner on the table without turning my kitchen into a full-contact sport. This version happened the way a lot of my favorites do: I had a loaf of bread going stale on the counter, turkey sausage in the fridge, and a stubborn craving for something cozy that still tasted bright. The lemon was the “I wonder if” moment. Now I miss it when it is not there.

Modern Turkey Stuffing Recipe

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 8

Ingredients

Bread: 10 to 12 cups bread cubes (about 1 pound), preferably sourdough or country bread
2 tablespoons olive oil
1 tablespoon unsalted butter
1 pound turkey sausage (casings removed if needed)
1 large yellow onion, diced
3 celery ribs, diced
2 garlic cloves, minced
1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried)
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1/4 cup fresh parsley, chopped
1 teaspoon kosher salt, plus more to taste (start with less if your sausage or broth is salty)
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional, but great)
2 large eggs, beaten
2 1/2 to 3 cups low-sodium chicken or turkey broth, warmed
1 teaspoon lemon zest
1 teaspoon apple cider vinegar or fresh lemon juice

Optional add-ins: 1 diced apple, a handful of dried cranberries, 1 cup chopped mushrooms, or 1/2 cup toasted pecans.

Instructions

Toast the bread. Heat oven to 350°F. Spread bread cubes on a sheet pan and bake until dry and lightly golden, about 12 to 15 minutes, stirring once. Transfer to a large bowl.
Brown the sausage. In a large skillet over medium-high heat, add olive oil and butter. Add turkey sausage and cook, breaking it into crumbles, until browned and cooked through, about 6 to 8 minutes. Transfer sausage to the bread bowl, leaving any drippings in the pan.
Sauté the aromatics. Reduce heat to medium. Add onion and celery to the skillet and cook until softened and glossy, about 6 to 7 minutes. Add garlic, sage, thyme, 1/2 teaspoon of the salt (save the rest for later), pepper, and smoked paprika. Cook 30 seconds, just until fragrant.
Combine and season. Add the veggie mixture to the bowl. Stir in parsley. Add lemon zest and vinegar (or lemon juice). Toss well, then taste and adjust salt and pepper. This is where it turns from good to “wait, what’s in this?”
Add eggs and broth. Let the mixture cool for 2 minutes so the eggs do not scramble on contact. Pour in beaten eggs and toss well. Add 2 1/2 cups warm broth and mix. The bread should feel very moist but not soupy. Add up to 1/2 cup more broth if needed. Do not taste once the eggs are in.
Bake. Butter or oil a 9x13-inch baking dish. Spoon in stuffing and cover tightly with foil. Bake at 350°F for 20 minutes. Uncover and bake until the top is golden and crisp, about 12 to 15 minutes more.
Rest and serve. Let rest 5 to 10 minutes so it sets up. Serve warm, ideally with gravy nearby.

Nutrition information is estimated.

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