Turkey-Sage Cornbread Stuffing Recipe

Name: Turkey-Sage Cornbread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tablespoons Unsalted Butter, Divided; 1 whole Large Onion, Diced; 3 whole Large Stalks Celery, Diced; 1 pound Ground Turkey; 2 cloves Garlic, Minced (large Cloves); 1 Tablespoon Pure Maple Syrup; 1 Tablespoon Worcestershire Sauce; 2 Tablespoons Minced Fresh Sage; 2 teaspoons Minced Fresh Thyme; 1 pinch Fresh Grated Nutmeg; 1 teaspoon Salt; 1/4 teaspoons Black Pepper; 1/4 teaspoons Fennel Seed; 6 whole Cornbread Muffins (store-bought Or Homemade); 2 whole Large Eggs, Beaten; 1 cup Low Sodium Chicken Stock

Servings: persons

4 Tablespoons Unsalted Butter, Divided
1 whole Large Onion, Diced
3 whole Large Stalks Celery, Diced
1 pound Ground Turkey
2 cloves Garlic, Minced (large Cloves)
1 Tablespoon Pure Maple Syrup
1 Tablespoon Worcestershire Sauce
2 Tablespoons Minced Fresh Sage
2 teaspoons Minced Fresh Thyme
1 pinch Fresh Grated Nutmeg
1 teaspoon Salt
1/4 teaspoons Black Pepper
1/4 teaspoons Fennel Seed
6 whole Cornbread Muffins (store-bought Or Homemade)
2 whole Large Eggs, Beaten
1 cup Low Sodium Chicken Stock

1
Preheat oven to 425u00b0F; grease an 8- by 8-inch casserole dish with 1/2 tablespoon butter.
2
Heat 3 tablespoons of 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 heat and cool slightly.
3
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 1/2 tablespoon butter. Bake until the top and sides are light golden, about 30 minutes.
4
A note on serving: This recipe serves 8 as a side dish, or 6 as a meal along with a big green salad and possibly a fried or poached egg.

632

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 Tablespoons Unsalted Butter, Divided, 1 whole Large Onion, Diced, 3 whole Large Stalks Celery, Diced, 1 pound Ground Turkey, and more.

Yes, Turkey-Sage Cornbread Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Turkey-Sage Cornbread Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions