Lara Parra Chicken and Turkey Sausage Stuffing
"Not just any stuffing"Serves 10 to 14 | Prep Time 45 | Cook Time 2 hrs 30 mins
Why I Love This Recipe
So one year, when we were just a young family, we decided to spice it up a bit. If we still didn’t like how it turned out we planned to jettison it. But we loved it!!!
We added homemade chicken and turkey sausage—with green chiles from NM my home state—into the dish. We added TONS of sage, and then we crisped up and tossed in turkey bacon. We make this dish every year, we always tweak it significantly. And it’s great every year. Yet it’s also fresh, unique and new annually based on the direction we opt to go.
Ingredients You'll Need
2 1/2 pounds (1.25kg) high-quality sandwich bread or soft Italian or French bread (about 2 loaves), cut into 3/4-inch dice (about 5 quarts)
8 tablespoons butter (1 stick; 4 ounces; 115g)
1 1/2 pounds (680g) sage sausage, removed from casing
1 large onion, finely chopped (about 12 ounces; 350g)
4 large ribs celery, finely chopped (about 12 ounces; 350g)
2 cloves garlic, minced or grated on a Microplane grater
1/4 cup minced fresh sage leaves (or 2 teaspoons dried sage leaves)
Kosher salt and freshly ground black pepper, if needed (see note)
1 quart low-sodium homemade or store-bought low-sodium chicken or turkey stock (4 cups; 1L), divided
3 large eggs
1/4 cup minced parsley leaves, divided
Adjust oven racks to lower-middle and upper-middle positions. Preheat oven to 275°F (135°C). Spread bread evenly over 2 rimmed baking sheets. Stagger trays on oven racks and bake until completely dried, about 50 minutes total, rotating trays and stirring bread cubes several times during baking. Remove from oven and allow to cool. Increase oven temperature to 350°F (180°C).
In a large Dutch oven, melt butter over medium-high heat until foaming subsides (do not allow butter to brown), about 2 minutes. Add sausage and mash with a stiff whisk or potato masher to break up into fine pieces (largest pieces should be no bigger than 1/4 inch). Cook, stirring frequently, until only a few bits of pink remain, about 8 minutes. Add onion, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock.
Whisk remaining chicken stock, eggs, and 3 tablespoons parsley in a medium bowl until homogeneous. Stirring constantly with a wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed.
Use part of stuffing to stuff turkey, if desired (see note). To cook remaining stuffing, transfer to a buttered 9- by 13-inch rectangular baking dish (or 10- by 14-inch oval dish), cover tightly with aluminum foil, and bake until an instant-read thermometer reads 150°F (66°C) when inserted into center of dish, about 45 minutes. Remove foil and continue baking until golden brown and crisp on top, 15 to 20 minutes longer. Remove from oven, let cool for 5 minutes, sprinkle with remaining parsley, and serve.