Sausage Gravy Stuffing

01Method

1. 1

   Set the oven to 300°F (150°C). Slice the bread into roughly ½-inch cubes and spread them across two baking sheets.

2. 2

   Dry the cubes in the oven until fully moisture-free and just lightly golden, 30 to 45 minutes — stale bread will finish sooner than fresh. Allow to cool, then tip into a large mixing bowl.

3. 3

   In a large skillet over medium-high heat, melt the butter. Add the onions and salt and stir frequently until they become translucent with a hint of golden color, about 3 to 5 minutes.

4. 4

   Add the ground turkey and break it up with a spatula as it cooks. Stir occasionally until the meat and onions develop some browning. Stir in the black pepper, nutmeg, garlic powder, poultry seasoning, and cayenne, and cook for 1 more minute.

5. 5

   Sprinkle in the flour and cook, stirring, for about 2 minutes. Pour in the broth, increase heat to high, and bring everything to a boil. Cook until the gravy thickens slightly, then continue boiling for about 3 minutes. Add the celery and boil until it just begins to soften, roughly 3 more minutes. Check seasoning and adjust as needed, then remove from heat.

6. 6

   Raise the oven temperature to 375°F (190°C).

7. 7

   Carefully pour the gravy over the dried bread cubes. Scatter in the rosemary and parsley and fold everything together until evenly combined and the mixture has cooled slightly. Add the beaten eggs and stir once more.

8. 8

   Spoon the stuffing into a deep 9×13-inch baking dish, spreading evenly but leaving the surface uneven with visible ridges and gaps.

9. 9

   Bake until the top is deeply browned, about 40 minutes. Rest for about 10 minutes before serving.