This special Tarragon, Apple, & Turkey Sausage Stuffing just might steal the show from the traditional mashed potatoes and turkey! It’s the perfect balance of fall flavors to compliment your roast and any other side. Also, if you’re cooking for anyone with dietary restrictions, this recipe is completely dairy-free!
Turkey Sausage Stuffing Ingredients
What you’ll need to make this stuffing:
Step by Step Stuffing with Photos
This dish is a great make-ahead dish if you’re pressed for time, and especially if you have countless houseguests coming for Thanksgiving! The bread, veggies, and sausage can easily be prepared in advance, then mixed and cooked on the day you need them.
You will need to prepare the ingredients separately before mixing them together to make the finished stuffing. First, heat a saute pan on high heat, and cook the turkey sausage meat through until golden brown. Once fully cooked, transfer the turkey sausage to a plate, using a slotted spoon or similar so that the remaining fat stays in the pan. Cooking with this later adds even more flavor to your stuffing!
Add two tablespoons of olive oil to the fat already in the pan. Prepare your onion, carrot, apple, and radishes by roughly dicing them with a knife.
Add them to the oiled pan and season with salt and pepper. Keep an eye on the pan as the ingredients cook through – you are looking for the onions to turn translucent and the veggies to be soft. Once they are, add the diced garlic and cook for another minute.
Now it’s time to combine all the ingredients! In a large bowl, combine the cooked veggies with the sausage, bread, egg, and tarragon. Add the vegetable stock, about 1.5 – 2 cups, until the mixture is moist. Season with salt and pepper to taste. Whether it’s done by spatula or by hand, make sure all the ingredients are mixed well.
Note: Your sourdough bread will be cut into cubes, and this recipe works best with bread that is a day old or so. If you need to quickly age your bread, cut the bread into cubes and leave out on a baking tray overnight.
Transfer your mixture to your baking dish and lay out evenly – a cast iron pan works perfectly! Make sure it retains the moisture, and if you feel the dish has become a little dry don’t be afraid to add more vegetable stock.
Bake for 25-30 minutes until golden brown. Serve the stuffing in the cast iron pan for a family-style meal.
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Tarragon, Apple, & Turkey Sausage Stuffing (Dairy-Free)
- Cast Iron Pan
- 1 lb turkey or chicken sausage removed from casings (I used spicy Italian)
- 2 tbsp olive oil
- 1 onion finely diced
- 1 carrot finely diced
- 1 McIntosh apple finely diced
- 6 radishes finely diced
- 6 cloves garlic minced
- 1/4 oz tarragon stemmed & chopped
- 1 egg beaten
- 4 cups stale sourdough loaf cut into a 1-inch dice
- 2 cups vegetable stock
- salt & pepper
- Heat a saute pan over high heat. Cook the sausage until golden brown. With a slotted spoon, transfer to a plate. Keep the rendered fat in the pan.
- Add 2 tbsp of olive oil to the rendered fat. Add the onions, carrots, apple, and radishes. Season with salt & pepper. Cook until onions are translucent and veggies are soft.
- Add the garlic and cook for 1 more minute. Remove from heat and let it cool for 5 minutes.
- Preheat to 425F.
- Fold in the tarragon, bread, and egg. Add enough stock so the mixture is moist, 1.5-2 cups. Season with salt & pepper to taste.
- Pour your mixture into the baking dish. Make sure it is moist with the stock. Add more if necessary.
- Bake 25-30 minutes until golden brown.