Ingredients
Equipment
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Method
- Cut the bread into 3/4-inch cubes and spread them on two sheet pans. Bake at 300F for 20 to 25 minutes, stirring once, until dry and lightly toasted. Or leave the cubes out on the counter overnight.
- Raise the oven to 375F and grease a 9x13 baking dish. Dice the onion, celery, and apple. Mince the garlic, sage, and thyme.
- Heat a large skillet over medium-high heat. Add the turkey sausage and cook, breaking it up, until browned and no pink remains, about 6 minutes. Move it to a large bowl.
- Add the olive oil, onion, and celery to the same skillet. Cook 6 to 7 minutes until soft. Add the apple, garlic, sage, thyme, salt, and pepper and cook 2 minutes more.
- Add the vegetables and the bread cubes to the bowl with the sausage and toss.
- Whisk the egg into 2 cups of the broth and pour it over the bread. Toss until everything is evenly damp. If dry pockets remain, add the last half cup of broth.
- Spread the mixture in the baking dish. Cover with foil and bake 25 minutes. Uncover and bake 15 to 20 minutes more, until the top is crisp and golden and the center reads 165F on a thermometer.
- Let it rest 10 minutes, scatter the parsley over the top, and serve.
Nutrition
Notes
Bake this in a dish, not inside the bird, so the center reaches a safe 165F while the top gets crisp. Nutrition is calculated per serving from the listed ingredients and may vary with brands and substitutions.