Ina Garten Turkey Stuffing – Savory, Herby, and Perfect for the Holidays

Ina Garten’s Turkey Stuffing (technically a dressing since it’s baked outside the bird) is a timeless, crowd-pleasing recipe. With rich flavors from sautéed onions, celery, sausage, and fresh herbs, all tossed with bread cubes and baked to golden perfection, this dish captures the comforting essence of a traditional Thanksgiving feast. It’s crisp on top, soft in the middle, and bursting with seasonal flavor.

What Is Ina Garten’s Turkey Stuffing?

Ina Garten’s turkey stuffing is a savory bread-based casserole dish typically made with dried bread cubes, sautéed vegetables, sausage, herbs, chicken stock, and eggs. It’s baked separately from the turkey for food safety and to achieve the perfect texture—crispy on the outside, soft and flavorful on the inside.

Other Ina Garten Recipes

• Ina Garten Turkey Lasagna
• Ina Garten Scallops Provençal

Reasons to Try Ina Garten’s Turkey Stuffing

• Classic holiday flavor – Familiar and comforting
• Loaded with herbs and aromatics – Fresh thyme, sage, and parsley
• Crispy top, moist interior – Ideal texture in every bite
• Easier than stuffing the bird – Bakes evenly and safely
• Make-ahead friendly – Assemble and bake when needed
• Perfect with turkey and gravy – A must-have on the plate
• Customizable base – Use your favorite bread or add extras

Ingredients Needed to Make Ina Garten’s Turkey Stuffing

• 1½ pounds crusty bread (sourdough, French, or country), cut into 1-inch cubes
• 1 pound sweet or mild Italian sausage, casings removed
• 4 tablespoons unsalted butter
• 2 cups yellow onions, chopped
• 1½ cups celery, chopped
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh thyme leaves
• ½ cup fresh parsley, chopped
• 2 large eggs, lightly beaten
• 2½ to 3 cups chicken stock (preferably homemade or low-sodium)
• Optional: ½ cup dried cranberries or chopped apples for sweetness
• Optional: ½ cup toasted pecans or walnuts for crunch

Instructions to Prepare Ina Garten Turkey Stuffing

Step 1: Prepare the bread cubes

Cut bread into cubes and let them sit out overnight to dry, or toast them in a 300°F (150°C) oven for 10–15 minutes until slightly crisp. Place in a large mixing bowl.

Step 2: Cook the sausage

In a large skillet over medium heat, cook the sausage until browned and crumbled, about 8–10 minutes. Transfer to the bowl with bread cubes using a slotted spoon.

Step 3: Sauté the vegetables

In the same skillet, melt the butter and add the chopped onions and celery. Cook over medium heat for 8–10 minutes until softened. Season with salt, pepper, sage, and thyme. Stir in chopped parsley and remove from the heat.

Step 4: Combine the stuffing

Add the cooked vegetables to the bread and sausage. Toss well. Add beaten eggs and 2½ cups of chicken stock, stirring gently to moisten. The mixture should be damp but not soggy. Add more stock as needed.

Step 5: Transfer to a baking dish

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish and transfer the stuffing mixture into it. Spread evenly and cover with foil.

Step 6: Bake until golden

Bake covered for 30 minutes. Remove foil and bake for an additional 20–25 minutes until the top is golden brown and crisp. Serve warm.

What Goes Well With Ina Garten Turkey Stuffing

• Roast turkey or chicken – The ultimate Thanksgiving pairing
• Classic turkey gravy – Poured generously over the top
• Cranberry sauce – Adds brightness and tang
• Green beans almondine – For color and crunch
• Mashed potatoes or sweet potato casserole – For a hearty meal
• Roasted Brussels sprouts – A slightly bitter contrast to richness

Key Tips for Making Ina Garten’s Turkey Stuffing

• Dry bread is key – It soaks up flavor without becoming mushy
• Don’t overmix – Gently toss to keep the texture light
• Use homemade stock if possible – Adds rich, deep flavor
• Add optional fruits or nuts – For texture and sweetness
• Make ahead up to 1 day – Store unbaked, covered, in the fridge
• Bake covered first – Then uncover to crisp the top
• Let it rest before serving – It firms up and cuts neatly

Creative Variations of Ina Garten’s Turkey Stuffing

• Add mushrooms – Sautéed with onions for earthiness
• Swap sausage for pancetta or bacon – For a smoky twist
• Include roasted butternut squash – Adds color and subtle sweetness
• Make it vegetarian – Omit sausage and use veggie stock
• Try cornbread cubes instead – For a Southern-style variation
• Add shredded cheese like Gruyère – For richness
• Use leeks instead of onions – Milder flavor

Storage Guidelines for Ina Garten Turkey Stuffing

• Refrigerate leftovers within 2 hours – Store in an airtight container
• Keeps well for up to 4 days – Reheat in oven or microwave
• Freeze up to 1 month – Wrap tightly in foil and store in a freezer bag
• Thaw overnight in the fridge before reheating – For even heating
• Avoid freezing raw egg mixture – Bake before freezing for best results

Reheating Tips for Ina Garten’s Turkey Stuffing

• Oven: 350°F for 20–25 minutes – Cover loosely with foil
• Microwave: Individual portions – Heat in 30-second intervals
• Add a splash of stock before reheating – Keeps it moist
• Finish uncovered in oven for a crispy top – Optional for texture
• Do not overheat – To preserve moisture and flavor

Nutritional Value (per serving, approx.)

• Calories: 320
• Protein: 12g
• Carbohydrates: 30g
• Fat: 18g
• Fiber: 2g
• Sugar: 4g
• Sodium: 580mg

A satisfying side dish that’s rich in flavor and perfect for holiday feasts.

FAQs

Can Ina Garten’s turkey stuffing be made ahead of time?

Yes, you can assemble the stuffing a day in advance. Cover it tightly and refrigerate. Let it sit at room temperature for 30 minutes before baking and follow the regular baking instructions.

What kind of bread is best for turkey stuffing?

Crusty sourdough, French bread, or a rustic country loaf work best. The bread should be a day or two old or dried out to help absorb the flavors without becoming mushy.

Should turkey stuffing be baked covered or uncovered?

Start by baking it covered to retain moisture, then uncover it for the last 20–25 minutes to develop a golden, crispy top.

Can I freeze leftover turkey stuffing?

Yes, you can freeze fully baked stuffing. Let it cool completely, then wrap it tightly in foil and freeze for up to 1 month. Reheat in the oven until warmed through.

Wrapping Up

Ina Garten’s Turkey Stuffing brings all the comforting, nostalgic flavors of Thanksgiving to your table with none of the guesswork. Her version is herb-packed, flavorful, and easy to make ahead, whether you’re cooking for a full holiday spread or a cozy fall dinner. With crispy edges, tender center, and savory goodness in every bite, it’s a recipe you’ll return to year after year.

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