Classic Sausage Stuffing

Cuisine Style: North American Cook Time: 60 mins Serves: Add to my planner
Use this recipe with our Lilydale Roast Turkey and Holiday Cranberry Sauce


1 loaf fresh Egg Bread (crust on), cut into cubes or ground into crumbs
2 cups (500 mL) Carrots, peeled and finely diced
2 cups (500 mL) Celery, finely diced
1 cup (500 mL) yellow Onion, quartered or finely diced
1/2 cup (60 mL) unsalted Butter
1 lb. (454 g) loose Turkey Sausage meat or Turkey Sausages, casing removed
2 tsp (25 mL) ground Sage
1 tsp (15 mL) dry Thyme
2 tsp (10 mL) Salt 
2 tsp (10 mL) Pepper
1 cup fresh, whole cranberries


  1. Cut 1/2 of the eggbread loaf into medium cubes and process the other half into rough breadcrumbs. Place in a large bowl and set aside. 
  2. In a large pot, sauté onion, carrot and celery in butter until soft. 
  3. Add sausage meat, gently breaking it up into small pieces. Add thyme, pepper, and half of each of the salt and sage. 
  4. Cover and cook on medium-low heat for 10 minutes. 
  5. Pour vegetable and sausage mixture over, add the rest of the sage and salt, then add fresh cranberries. 
  6. Place in a lightly greased 9 x 12” casserole dish, cover and bake in a 350ºf for 25 minutes. Uncover and bake for 10 minutes or until crisp on top.

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