Preperation time
20 m
Skills level

Serving size
Country of origin

Preparation time: 20 m
Cooking time: 1 m
Servings: 8


  • 2-3 links turkey sausage (not hot)
  • 2 eggs
  • 1 loaf white bread soaked in water
  • 1 diced yellow onion
  • 1/2 teaspoon or more thyme (to taste)
  • 1 cups Swanson chicken stock (optional)
  • 1/2 cup cranraisins (optional)
  • chopped sage (optional)
Recipe Type:

Every Thanksgiving we’d gather with my cousins, and my uncle would make this stuffing. It’s savory and delicious and makes the entire house smell so good. Here’s the recipe.


Take the turkey out of the sausage links and set aside. Start  by sautéing the diced onion in a frying pan and cook until brown, then set aside the onions. In the same pan, add the turkey sausage and cook until browned and cooked through, breaking up the chunks as you cook. Combine all the ingredients and mix together in one frying pan and then set aside to cool. Mush bread with clean hands and release some of the water. In a large bowl mix all the ingredients together with your hands, and add the thyme. If you like cranberries, you can add them now and a little chicken stock for some extra flavor. My uncle did not add the cranberries, but I think the salty and sweet tastes play well together. Put the mixture in a baking dish and cook for 1 hour at 350 degrees. You can also stuff the turkey with this dressing. Just be sure the turkey reaches the proper internal temperature. It will take longer to cook with the stuffing. Serve warm. You can add some diced sage too for a more complex flavor.  Enjoy!

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