This Cornbread Stuffing (aka Dressing) Recipe with Turkey Sausage and Sage is crispy along the outside, and is flavorful with fresh herbs, spices, and aromatics. No soggy, boring stuffing here!
Preheat oven to 425F; grease an 8- by 8-inch casserole dish with ½ tablespoon butter.
Heat 4 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until veggies are softened but not browned, about 10 minutes.
Add the turkey and cook until browned, about 5 minutes, breaking up the meat with a wooden spoon.
Add the garlic, maple syrup, Worcestershire sauce, sage, thyme, nutmeg, salt, pepper, and fennel seed, and cook 3 minutes more, stirring frequently. Turn off the heat and cool slightly.
Crumble the muffins into a large bowl. Stir in the turkey mixture and then the eggs. Stir in the chicken stock a little at a time, and then spread the stuffing into the prepared dish. Dot the top with the remaining ½ tablespoon butter.
Bake until the top and sides are light golden, about 30 minutes.
Notes
Bulk Sausage Instead of Ground Turkey: Feel free to omit the ground turkey, maple, nutmeg, and fennel and use one pound of your favorite bulk sausage instead. I would still add the fresh sage and thyme though!
Storage: Store leftovers covered in the fridge for up to 4 days.
Reheating: This stuffing reheats well! To do so, put it in an oven-safe dish, cover the top with foil, and bake in a 375F oven until warm, about 20 minutes.