Thanksgiving Turkey with Sausage Stuffing Recipe
Classic, Juicy Roast Turkey with Savory Herb Sausage Stuffing (High-Value, Holiday-Perfect Recipe)
This Thanksgiving turkey recipe delivers crispy golden skin, tender juicy meat, and a rich, aromatic sausage stuffing packed with herbs, vegetables, and buttery bread cubes. Perfect for a centerpiece holiday feast and designed for reliable, crowd-pleasing results.
📋 Ingredients
For the Turkey
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1 whole turkey (12–14 lb / 5.5–6.5 kg), thawed
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½ cup (115 g) unsalted butter, softened
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2 tbsp olive oil
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1½ tbsp kosher salt
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2 tsp black pepper
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1 tbsp fresh rosemary, minced
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1 tbsp fresh thyme, minced
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1 tbsp fresh sage, minced
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1 tsp paprika
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1 onion, quartered
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1 lemon, halved
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1 head garlic, halved
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2 cups turkey or chicken stock
For the Sausage Stuffing
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450 g (1 lb) pork sausage (mild or sage)
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10 cups day-old bread cubes (French or sourdough)
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1 cup onion, finely diced
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1 cup celery, diced
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½ cup carrot, finely diced
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3 cloves garlic, minced
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½ cup unsalted butter
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2 tsp fresh sage, chopped
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1 tsp fresh thyme
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½ tsp rosemary
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1½ tsp salt
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1 tsp black pepper
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1½–2 cups chicken stock
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2 large eggs, beaten
🔪 Instructions
1️⃣ Prepare the Sausage Stuffing
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In a large skillet over medium heat, brown the sausage, breaking it into small pieces. Remove and set aside.
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In the same pan, melt butter and sauté onion, celery, and carrot until soft (6–8 minutes).
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Add garlic, sage, thyme, and rosemary; cook 30 seconds until fragrant.
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In a large bowl, combine bread cubes, sausage, and vegetable mixture.
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Stir in beaten eggs and enough stock to moisten (not soggy).
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Season with salt and pepper. Set aside to cool completely.
2️⃣ Prepare the Turkey
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Preheat oven to 325°F (165°C).
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Remove turkey giblets and pat turkey completely dry.
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Gently loosen the skin over the breast with your fingers.
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Mix butter, olive oil, salt, pepper, herbs, and paprika.
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Rub half of the butter mixture under the skin and the rest all over the turkey.
3️⃣ Stuff & Truss
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Loosely fill the cavity with the cooled sausage stuffing.
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Add onion, lemon, and garlic halves.
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Truss legs with kitchen twine and tuck wings underneath.
⚠️ Tip: Any extra stuffing should be baked separately for food safety.
4️⃣ Roast the Turkey
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Place turkey breast-side up on a rack in a roasting pan.
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Pour stock into the bottom of the pan.
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Tent loosely with foil.
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Roast for 15 minutes per pound.
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Remove foil during the last 45 minutes for golden skin.
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Baste occasionally with pan juices.
5️⃣ Check for Doneness
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Breast: 165°F (74°C)
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Thigh: 175°F (80°C)
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Stuffing: 165°F (74°C)
6️⃣ Rest & Serve
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Let turkey rest 20–30 minutes before carving.
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This ensures juicy slices and easier carving.
🌿 Flavor Variations
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Apple Sausage Stuffing: Add 1½ cups diced apples
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Southern Style: Add chopped pecans and cornbread
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Herb-Forward: Double fresh herbs and add parsley
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Spicy Kick: Use hot Italian sausage and a pinch of cayenne
🍽️ Serving Suggestions
Pair with:
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Classic turkey gravy
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Creamy mashed potatoes
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Cranberry sauce
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Green bean casserole
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Dinner rolls with butter
⭐ Pro Tips for Success
✔️ Always start with a fully thawed turkey
✔️ Dry skin = crisp skin
✔️ Resting time is non-negotiable
✔️ Use a thermometer—don’t guess
* 2 pounds Italian turkey sausage links, casings removed
* 6 cups chopped cabbage
* 3 medium carrots, shredded
* 2 celery ribs, chopped
* 1/3 cup chopped onion
* 3 cups stuffing mix
* 3 cups seasoned stuffing cubes
* 1 cup reduced-sodium chicken broth
* 6 tablespoons egg substitute
* 1/4 cup half-and-half cream
* 1/2 teaspoon poultry seasoning
* 1/2 teaspoon pepper
* 1/8 teaspoon salt
* 1 turkey (12 pounds)
Directions
* In a large nonstick skillet coated with cooking spray, cook the sausage, cabbage, carrots, celery and onion over medium heat until meat is no longer pink and vegetables are tender.
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