Homemade Turkey Dressing

Turkey dressing with sausage, pecans, dried cherries, and celery baked in a cast iron skillet.

This homemade turkey dressing recipe combines sweet Italian sausage, sage, pecans, and tart cherries in a rich, savory, moist bread dressing. Perfect for Thanksgiving, it can be baked separately or prepared as traditional turkey stuffing.

Course Side Dishes

Cuisine American

Prep Time 15

Cook Time 55

Total Time 1 10

Servings servings

Calories 247kcal

Author Diane Gail

Ingredients

3 tablespoons butter
1 small yellow onion chopped
4 stalks celery chopped
1/2 teaspoons dried sage
3 1/2 cups turkey broth separated
1/2 cup cooked sweet italian sausage crumbled
1/2 cup chopped pecans
1/2 cup dried cherries halved
1/4 cup dried parsley
1/2 teaspoon salt
1/2 teaspoon ground black pepper
7 cups bread cubes cut in 1" cubes

US Customary - Metric

Instructions

Melt the butter in a skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until tender and translucent.
Stir in the dried sage and cook for 2 minutes, stirring frequently to release its flavor.
Pour in 3/4 cup of the turkey broth and simmer until reduced by half, stirring occasionally.
Transfer the vegetable mixture to a large mixing bowl. Add the cooked sweet Italian sausage, pecans, dried cherries, parsley, salt, and black pepper. Stir until evenly combined.
Add the bread cubes and remaining turkey broth. Toss gently until the bread is evenly moistened and all ingredients are well distributed.
Transfer the mixture to a well-oiled 10-inch cast iron skillet, spreading it evenly without packing it down.
Bake in a preheated 350°F (175°C) oven for 40 minutes.

Notes

Cut fresh bread into 1-inch cubes and dry in a 250°F (120°C) oven for 30 minutes, tossing occasionally. Cool completely before using.
Chicken broth can be used in place of turkey broth.
If the dressing seems dry before baking, add a little extra broth. If it's too wet, fold in additional dried bread cubes.
This dressing can also be cooked inside a turkey. Stuff the bird loosely just before roasting and ensure the center of the stuffing reaches 165°F (74°C).
Refrigerate leftovers in an airtight container for up to 3–4 days or freeze for up to 3 months. Add a little broth when reheating, if needed.

Nutrition