2 cups (500 mL) yellow Onion, quartered or finely diced
2 cups (500 mL) Carrots, peeled and finely diced
2 cups (500 mL) Celery, finely diced
1 lb. (454 g) loose Canadian Turkey Sausage meat or Turkey Sausages, casing removed
1 Tbsp (15 mL) dry Thyme
2 tsp (10 mL) Pepper
2 tsp (10 mL) Salt
2 Tbsp (25 mL) ground Sage
1 loaf fresh Egg Bread (crust on), cut into cubes or ground into crumbs
This recipe will make enough dressing to stuff a 25 lb. (11.3 kg) turkey or it can be baked in a 9 x 12” (23 x 30 cm) casserole dish.
In a large stock pot, sauté onion, carrot and celery in butter until soft.
Add sausage meat, gently breaking it up into small pieces.
Add thyme, pepper, and half of each of the salt and sage and combine.
Cover and cook on medium-low heat for 10 minutes. Place egg bread cubes or crumbs in a large mixing bowl.
Pour vegetable and sausage mixture over, add the rest of the sage and salt. Mix until combined and set aside to cool before stuffing turkey.
To bake separately from the turkey, place in a lightly greased 9 x 12” (23 x 30 cm) casserole dish, cover and bake in a 350ºF (175ºC) for 25 minutes. Uncover and bake for 10 minutes or until crisp on top.
If roasting in the turkey, place stuffing loosely in turkey’s cavities just before turkey is placed in a preheated oven.
When roasting, any stuffing placed in the cavity of the turkey should reach an internal temperature of at least 165°F (74°C).
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