Sausage Stuffing

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I don't know about you, but for me the ONE thing I crave most on Thanksgiving is the stuffing! Sure, the turkey and gravy are all great too, and yes, even the cranberry sauce. But personally, no Thanksgiving is complete without the homemade stuffing, and this recipe never disappoints! #stuffing #thanksgiving #weightwatchers

This flavorful Sausage Stuffing made with chicken sausage, celery, onions, herbs and french bread is my go-to Thanksgiving stuffing recipe!

Chicken Sausage and Herb Stuffing – this is the best Thanksgiving stuffing recipe!

Sausage Stuffing

I don’t know about you, but for me the ONE thing I crave most on Thanksgiving is this stuffing with sausage! Sure, the turkey and gravy are all great too, and yes, even the vegetables and cranberry sauce. But personally, no Thanksgiving is complete without the homemade sausage stuffing, and this recipe never disappoints. This is the stuffing I make every Thanksgiving along with my dry brine Turkey and this delicious Cranberry and Pear Sauce. If you need a gluten-free stuffing, this Cornbread Stuffing is perfect. See more Thanksgiving Recipes to go with your turkey this year!

Chicken Sausage and Herb Stuffing – this is the best Thanksgiving stuffing recipe!


  • Bread Cubes: whole wheat French bread or baguette are used. You can also use sour dough or a rustic loaf.
  • Butter: whipped butter, salted butter, unsalted butter, vegan butter or even olive oil can be used
  • Vegetables: diced yellow onion and diced celery, from about 4 celery stalks
  • Sausage: sweet Italian sausage, chicken or turkey is used but you can also use pork sausage if you prefer.
  • Fresh herbs: fresh sage and fresh thyme are used. If you wish, add some fresh flat-leaf parsley or fresh chopped rosemary for more flavor.
  • Broth: homemade chicken stock or turkey stock can be used or store bought reduced sodium chicken broth
  • Spices: I use salt and freshly ground black pepper, to taste. You can also add some poultry seasoning.

How To Make Sausage Stuffing

  1. Bread: To make the bread cubes, start with whole wheat baguettes and cut the bread in cubes the night before to let it sit out and harden overnight. You can also do this in the oven the day of, but I personally like to prep as much as possible the night before. (QUICKER METHOD: If you don’t have time to do this overnight, you can place the bread on a rimmed baking sheet and bake in a 350°F oven about 20 minutes, or until the bread is dried out.)
  2. Saute the sausage and vegetables: In a large skillet, melt the butter over medium heat. Add the onion and celery and sauté, stirring occasionally, until tender and translucent, about 8 minutes. Transfer to a large bowl. In the same pan over medium heat, cook the sausage, crumbling with a wooden spoon, until lightly browned and cooked through, about 10 minutes.
  3. Combine ingredients in a bowl: Transfer the sausage to the bowl with the onion/celery mixture. Add the bread, sage and thyme to the bowl with the sausage/onion mixture and stir to combine. Pour the chicken broth and stir to evenly coat the bread. Adjust salt and pepper to taste and stir to mix well.
  4. Stuffing Mixture: Transfer the bread cube mixture to the prepared casserole dish and bake for 30 minutes. Using a wooden spoon, gently stir. Continue baking until golden, about 30 to 35 minutes more. About 1 hour total.


  • If you can’t find a good Italian chicken sausage, turkey sausage would also be great.
  • If you prefer to use pork sausage, feel free to swap it out. Calories will increase.
  • I don’t use egg in this recipe, but if you want to add one as a binder, you can.
  • If you want to add a touch of sweetness, add dried cranberries or apples.

Storage and Leftovers

Store leftovers in an airtight container for up to 4 days. You can also freeze for up to 3 months.

Chicken Sausage and Herb Stuffing – this is the best Thanksgiving stuffing recipe!

Chicken Sausage and Herb Stuffing – this is the best Thanksgiving stuffing recipe!

More Thanksgiving Side Dishes:

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Sausage Stuffing Recipe

4.92 from 12 votes
This flavorful, savory Sausage Stuffing recipe made with chicken sausage, fresh herbs and french bread, my go-to Thanksgiving stuffing recipe!
Course: Side Dish
Cuisine: American
Sausage and Herb Stuffing
Prep: 15 minutes
Cook: 1 hour 20 minutes
Total: 1 hour 35 minutes
Yield: 12 Servings
Serving Size: 3 /4 cup



  • 14 ounces whole wheat French bread or baguette, crusts removed (weight after crust is removed)
  • 2 tablespoons whipped butter
  • 1 1/2 cups diced yellow onion
  • 1 3/4 cups diced celery, about 4 celery stalks
  • 13 ounces fresh sweet Italian sausage, chicken or turkey, casing removed
  • 1/4 cup chopped fresh sage
  • 1 tablespoon chopped fresh thyme
  • 3 cups reduced sodium chicken broth, plus more if needed
  • salt and freshly ground pepper, to taste
  • cooking spray


  • Cut the bread into 1/2-inch cubes. Spread the bread out on a sheet pan and let it dry overnight - OR - place the baking sheet in a 350°F oven and bake about 20 minutes, or until the bread is dried out. Set aside.
  • Preheat oven to 375°F. Spray a large baking dish with oil.
  • In a large skillet, melt the butter over medium heat. Add the onion and celery and sauté, stirring occasionally, until tender and translucent, about 8 minutes. Transfer to a large bowl.
  • In the same pan over medium heat, cook the sausage, crumbling with a wooden spoon, until lightly browned and cooked through, about 10 minutes. Transfer the sausage to the bowl with the onion/celery mixture.
  • Add the bread, sage and thyme to the bowl with the sausage/onion mixture and stir to combine. Add the chicken broth and stir to evenly coat the bread. Adjust salt and pepper to taste and stir to mix well.
  • Transfer to the baking dish and bake for 30 minutes. Using a wooden spoon, gently stir. Continue baking until golden, about 30 to 35 minutes more. Serve immediately.

Last Step:

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Makes about 9 cups.


Serving: 3 /4 cup, Calories: 166 kcal, Carbohydrates: 19 g, Protein: 9 g, Fat: 6.5 g, Saturated Fat: 2.2 g, Cholesterol: 30 mg, Sodium: 549 mg, Fiber: 2.5 g, Sugar: 2.9 g


Photography by Sarah Fennel.

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160 comments on “Sausage Stuffing”

  1. This was delicious!!! I added a tablespoon of Bells seasoning as well. Will definitely make this again!

  2. I have been making this recipe for years – recently swapped out the sausage for vegan sausage and plant based butter along with no chicken broth or vegetable broth. It is AMAZING! Even the pickiest meat eaters in my family love it. Thanks for being a staple at every Thanksgiving for many years!

    1. I always make it the same day, but I prep the sausage and bread and everything a day or 2 before so it’s easy to mix and bake.

  3. Can this be made in advanced/ frozen and reheated day of? If so what temperature and how long? 
    Looks yummy!! 

    1. I always make it the same day, but I prep the sausage and bread and everything a day or 2 before so it’s easy to mix and bake.

  4. Hi there! Interestingly, the video that accompanies this recipe suggests cooking for 25 minutes. Should we follow the written instructions or the video? Thank you! 

  5. Hello Gina! I have never taken the time to write a comment but I have made tons and tons of your recipes for years. Thank you for consistently great tasting food recipes! My children’s favorite meal is your Spaghetti and Meatball Soup.  I am getting ready to shop for Thanksgiving. Can you tell me how to make this a crockpot version? Exactly the same or do I change the liquid? And can you guess how long to leave it in? I made a killer crockpot stuffing a few years ago and never took the time to print where I got it from. I came here because I know your flavor will be awesome!

  6. Best stuffing recipe. Includes nice vegetables:sausage, butter etc ratio. Usually I find stuffing greasy bland and gross. This is awesome

  7. I couldn’t find the correct sausage so I used Cajun chicken sausage instead (which still was delicious) however the last step says bake for 30 minutes stir then bake for 30 minutes…. not saying just bake for 30 minutes total so I completely over reduced mine to a slightly burnt mush. Still great flavors but beware only bake for 30 minutes TOTAL not 30, stir, and an additional 30!

    1. It actually does say cook 30 min, stir, then cook an additional 30-35. She clarifies it a couple times in the comments too. For anyone else reading the comments for tips, maybe just keep an eye on it. I don’t know what happened here, but several others seem happy with their results 

  8. The flavor was great, but there was way too much liquid in this recipe.  I only used 2 of the3 1/4 cups of broth that the recipe called for, and the mixture was swimming in liquid! I drained some of it off,  but it was still real soggy.  I used homemade French bread and I weighed it after I cut it into cubes.   I used smoked chicken and apple sausage because I couldn’t find sweet Italian chicken sausage.  I would definitely make this again, but just cut the liquid back by at least half. 

    1. It seems you didnt have enough bread, the weight should be after its cubed and the bread should be toasted or stale. That being said, use less if you think it needs less.

  9. This is, by far, the best stuffing recipe I have ever used!  The whole family loved it.  Nobody would have known it was “Skinnytaste” had I not bragged about it.  I have all 3 of Gina’s cookbooks and every recipe I’ve used is a new family favorite!

  10. Avatar photo
    Jennifer Tyler

    It was AWESOME!!! Definitely a keeper! Like all things “SkinnyTaste”, no-one knew it was skinny and all reviews were FABULOUS! Thank you … yet again.

  11. Avatar photo
    Frances Locati

    This is a revelation to me,never put meat in stuffing before, but wanted to try it. I did it by making Skinny Taste Breakfast sausage, but not in patties, and used that, The seasonings in the whole dish were perfect. I added chopped fresh parsley too, will do with veggie sausage for vegetarians. Loved it, my new stuffing recipe!

  12. Hi your recipe says to cook for about 1 hour total but your video says 25min, what is the correct cook time? I’m don’t want to screw this up on Thanksgiving! 🙂 Thanks!

    1. bake for 30 minutes. Using a wooden spoon, gently stir. Continue baking until golden, about 30 to 35 minutes more, so an hour total

  13. Hi Gina! This recipe was hit flavor wise. It was so yummy that my son (9 yo) was so enamored that he wouldn’t let it get into the oven without a bowl first. The only problem we had was after the hour in the oven, it was so crunchy it hurt his mouth. I think next time, I’ll put it in for the first 30 but not the second.

    He wanted me to tell you that he loves your recipes. “They are super yummy”! Thanks!

  14. Hi Gina,
    This recipe sounds amazing and judging by all the previous comments it must be good!
    I was curious which brand of sweet Italian chicken sausage you use?
    Thank you!

  15. Hi, Gina! I’m trying this for Thanksgiving this year. Do you think it would be OK to prepare everything in the morning, and put it in the baking dish in the fridge, and then just pop it in the oven a few hours later just before dinner?

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    1. i am also named michael and i would also highly recommend this recipe. it tastes like sweet lovins sprinkled with that homemade touch. i thoroughly enjoyed this meal and would suggest everyone at home to drop what they are doing and make this meal!!!!!

  20. Hi Gina! I made this recently and it was wonderful! I’ve always made my own dressing, same recipe for 20 years, so this was a big venture for me! I’ve had several people try it and they all agreed it was very good. I’ve done very little with sausage as I watch my sodium level pretty closely, so I’m not familiar with removing the casing. I managed, albeit I butchered it somewhat, I ended up using a potato peeler! A couple questions: why remove the casing? And what is the method that you use? Sorry if you’ve answered this before, I did try to look through the post, but it didn’t look like anyone had made it yet! Thanks much….

    1. Hi Gina! Please disregard this question! I was preparing to make one of your soups that called for sausage and I ran a paring knife from one end to the other and the casing peeled right off! This was a different brand of sausage than what I used before, not sure if that had anything to do with it or not, but I was happy that it worked so well this time… 🙂 Thanks for all your wonderful recipes, I really am enjoying the new cookbook also!

    2. I usually just slice the casing off with a sharp knife. Removing the casing just allows for better distribution of the sausage throughout the dish.

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  22. Do I absolutely have to remove the crust from the bread? What would happen if I left it on? I work in a bakery and have access to a 1/2″ slicer, which would make my life so much easier Thanksgiving day considering I am working. Also, do I necessarily have to whip the butter? Trying to take as many shortcuts as I can without setting myself up for failure! LOL

  23. I’m tempted to try this out before Thursday to see how I like it. In my family we have a competition of who makes the best stuffing each year, so I’m not sure if I should bring a new recipe to the table or modify the one that won me second place last year! 

    We shall see! This one sounds very flavorful, excited to try out something new. Fun spin on a classic! 

  24. We made this the other night and it was amazing!!!!  After the stuffing was made we added it to a hollowed out acorn squash along with the cooked squash, topped it with Parmesan and baked till the cheese was browned.  So good!  We’ll be making this for thanksgiving and many more nights!

  25. Hi Gina,

    LOVE your recipes; thank you! Can this stuffing be made the night before and cooked the day of Thanksgiving?

    1. Thanks! I wouldn’t add the liquid the day before, but you can prep the bread and chop the veggies the day before.

  26. What are your thoughts on cooking stuffing in the crockpot? Would you recommend that method with your recipe? This sounds amazing but trying to save space in my oven. Thank you!!

      1. Avatar photo
        Roxanne Ensling

        Thanks for replying!  I have the book, I’ll check it out. Happy holidays:)

  27. Avatar photo
    Sarah Jane Jennings

    I usually make a giant batch of stuffing every year because we love it! We eat half, and I freeze the other half for later meals…. tastes just as good as when it’s fresh! Excited to make this! 

  28. I make a similar one, but do it in the Crock Pot! Basically get it all together, pop it in, moisten with stock, and let it sit on low until dinner’s ready. It frees up critical oven space, and gives that “inside the bird” texture I love. (For my friends who like the crunchier variety, I bake a small pan, too.)

    1. I just posted a question about using the crockpot. I’m so curious to try but afraid I’ll ruin my stuffing.

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  30. If you actually use this to stuff the turkey, do you cook everything first and then stuff, or do you mix everything together and let it cook in the turkey?

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  32. I tweaked this a bit because I didn't have a lot of time to make it (plus it was a thrifty/lazy approach). I bought the 12 ounce pack of dried and seasoned bread cubes, used around 2 3/4 cup of chicken stock, bought caramelized onion chicken sausage meatballs (super tasty BTW), and I did NOT use salt, pepper, sage or thyme (since the bread crumbs were seasoned already). Everything I else I kept the same. It was fantastic, one of the best I've had in a while! 😀 Thanks for the recipe!

  33. I made this three years ago and both my husband and I loved it. I can not believe it is a low fat/low calorie dressing. I now make it every year for Thanksgiving. We have it with a smoked Turkey breast. Thank you so much for going through the trouble of creating this dish.

  34. I was wondering if you could replace the chicken with oysters? My grandmother makes a really good oyster stuffing but its not healthy AT ALL…

  35. This is a silly question, but once you make this stuffing, do stuff it inside the turkey and then put the turkey in the oven??

  36. Brining is the way to go! I do it every year and it makes the BEST Turkey!! This stuffing looks delish! I usually do pork sausage so it would be great to lighten it up a bit!

  37. saw your post for this on facebook – i am dying to make this ASAP and have basically all the ingredients! will make in muffin tins as you suggested. think they would freeze well?

  38. Avatar photo
    Caroline Johnson

    Hi Gina! This recipe looks great. I see total fat is listed at 6.4g, but what is the amount of saturated fat in grams?

  39. Avatar photo
    Rental Mobil Medan

    I have read your post and i enjoyed it tremendously. Thank you for sharing the information.

  40. I made this for Thanksgiving, instead of Bread I used my own homemade cornbread. This dish turned out phenomenal. I did have to use more cornbread to accomodate the chicken broth and I used Turkey Andouille Sausage instead of Chicken Sausage but this came out sooo wonderful!!!! Thanks so much for sharing this recipe.

  41. Regarding my comment above — I just realized what I did. I doubled the recipe, but forgot to double the bread. Geez! I will try this again. I do love Skinnytaste recipes and always have success.

  42. Oh, dear. I am having trouble getting this to dry enough. I've left the lid off and keep stirring it. I did double the recipe, but I'm using a large dish. Any ideas?

  43. I must admit I made this with cornbread. It was fabulous – the best stuffing I have ever made in 40 some odd years. I made up my cornbread recipe as usual but added the chopped sage and thyme to the batter. When it was cool, I cut the cornbread into croutons and dried them in a slow oven until crispy. I didn't have the chicken sausage, so I used less of pork sausage (8 oz) to keep the points low and it was still plenty. Sooo yummy!

  44. Could we make this recipe in a muffin tin for bite size portions… much easier for a large family doing Thanksgiving buffet style. If so, how will the baking time change? Thanks! Can't wait for the whole family to fall in love with this one 🙂

  45. Gina, the recipe does not mention stuffing the turkey at all with this recipe. Would you recommend this or not?

  46. Gina, you mentioned you think this would work great with cornbread, but do you think there should be any recipe modification due to the different nature of the two breads? My family is insisting on cornbread-everything this year, but the rest of this recipe sounds incredible!

  47. I know that 14oz is a weight measurement and not a volume measurement… but about how many cups would you say 14oz of bread is? 3-4? Thanks!!

    1. I'd like to know too… my mom will not buy a food scale, for some reason the idea of it creeps her out.

    2. Avatar photo
      Skinnytaste Gina

      You really need to weigh it, because bread will vary depending on how it's baked. Often, when you buy bread it tells you how many oz it is, so that should give you an idea.

  48. Avatar photo
    Frank Isernio

    Your stuffing recipe sounds delicious and our kitchen will gladly try this! We hope you won't mind being included in our Pinterest Fan page?
    -Frank Isernio

  49. Avatar photo
    Nor'easter in Nevada

    I made this recipe for Thanksgiving and again for Christmas.. it's so close to my mom's own recipe!! I tweaked it a bit and made it my own, but Gina, you gave me the springboard, and for that, I am forever grateful. Thanks!!!! 🙂

  50. This stuffing recipe was DIVINE!!! I added some mushrooms and dried cranberries to the mix but the chicken sausage was the ticket to this dish!! Thanks for a great recipe!

  51. OMG! This recipe turned out absolutely delicious! It was my first time making stuffing and I was nervous, however, this turned out so amazing i will be making it over and over again! Thanks Gina for all of your awesome recipes!

  52. Hi Gina,
    I absolutely love your recepies. I made this tonight for Thanksgiving. I must have done something wrong. It was super, super soggy. The breading went to mush. The top of it got nice and crispy but underneadth was smush. I wish it came out correctly, the top pieces tasted real good. I will definately try it again. FYI…All the recepies I have tried from you website have always been a hit. Happy Thanksgiving!

  53. Gina, if I am making this the night before and bake it the next day do I still put the broth in? Wouldn't that make the dish soggy overnight??? I am making this for tomorrow and don't want to screw it up! Thanks for the great recipes!

  54. I made this dish today and it is absolutely delicious! Since joining WW, I have made many of your recipes and have recommended your website to many of my WW friends.

  55. Hi Gina –
    I plugged your NI info into my WW calculator and got 5 P+ – not 3, so I am really hoping you fat-fingered one of the 4 important NI because I was hoping it was really just 3 P+!

  56. I got designated to make the stuffing and this is what I'm making! Went to one of my favorite new stores that makes their own sausages and got chicken basil sausage! So excited!!

  57. Would it be ok to cube these a few days before Thanksgiving to dry them out, I would like to cube it, spray with my misto and throw some seasonings on the cubes, what do you think?

  58. Gina I made this today for an early Thanksgiving with my family. I used Hot Italian Turkey sausage instead of chicken sausage and it was AMAZING!!!!

  59. Avatar photo
    Gina @ Skinnytaste

    Sally, I took most of the crust off, but if you left some on I suppose it would be ok as long as it's not too much.

    I think it would taste great with cornbread too.

  60. Hi Gina!!!

    I love your recipes– you are the bomb!
    This stuffing recipe looks DELISH…

    my mom wants me to bring a CORNbread stuffing for thanksgiving; would it be easy to make this recipe but with cornbread rather than french bread? or does that need to be a completely different recipe?

  61. Gina, the recipe says to remove the crust, but the picture looks like it has crust, can I leave the crust on and i'm sure it will soften with the chicken broth, and i'm going to buy a good loaf of multi grain Italian bread to use.

  62. I halved this recipe and made it this week to decided if I will make it for Thanksgiving – it was delicious!! I added a little poultry seasoning, but otherwise stayed true to the recipe! Thanks, Gina!

  63. Avatar photo
    Gina @ Skinnytaste

    Yes! You can make this ahead and reheat!

    This was an oval pan but a 9 x 13 would be fine.

    I haven't tried it in the crock pot, but I think it would work!

  64. This sounds amazing! Would it work to cook this in a crock-pot? I am trying to find a recipe for an office luncheon and the microwave use is limited in an office with over 50 people!

  65. Anonymous – regarding the frozen turkey, i would think if it hadn't suffered any accidental thaws in the freezer, it should be okay. i've had forgotten things in the freezer for that long and used them, just changed the cooking method some to accommodate. thaw it and see. you will be able to tell if it had spoiled as it will smell really bad. hope that helps.

  66. Love, love, love your website! Thanks for all the work you do taking pictures and posting!

    Question… Did you cook this in a 9 x 13 pan or a pan of another size? Thanks so much!

  67. Avatar photo

    Yum, this looks great! I love stuffing and I love chicken sausage! I need to make this, this week! So excited for this recipe! He he

  68. I need a few experienced Thanksgiving chefs out there to give me their opinion on freezing a turkey. My friend's father-in-law passed this summer and they inherited the turkey that was in his freezer. We are having an early Thanksgiving party this weekend. I have volunteered to cook the bird. The only problem is that we dont know how old it is! Her guess is that it was bought on sale after Thanksgiving last year……but… might be older than that. What do you think? Give it a whirl?

  69. You got me sold on a sausage taste with the brown rice, chicken sausage celery dressing from a week or so ago. Don't use it in my turkey stuffing but may give it a try..this looks great. So far nothing I have tried from your site has failed me. It helps so much on WW to have this kind of variety. Thanks Gina!!

  70. Avatar photo
    Leanne @ Healthful Pursuit

    I've never heard of sausage stuffing, but I feel like it should be on my table right nowww!

  71. that stuffing looks yummy…it's just how I make mine, only I don't use sausage. I might have to try that some time. I have to agree with your friend, I will never make a turkey without a brine ever again!

  72. Gina – This looks really, really good. The dressing (can't call it stuffing 'cause I don't stuff the bird) I make is very similar — use turkey Italian sausage instead and add a few dried cranberries and a chopped Granny Smith apple, and no butter. Otherwise, herbs, broth, all the same.

    As far as the turkey goes, PLEASE DO NOT NUKE!! (Sorry Mrs. although it sounds like your family doesn't like it either.) Absolutely can't see how it would be good. Roasting it or cooking it on the rotisserie works so much better. I sometimes spray my bird with olive oil – sometimes no oil or butter – and then baste it with chicken broth. Always good. Also, if roasting it, start the bird upside down and turn it over about half way through cooking time. This quite often takes two (or more) people depending on the size of the bird. (That's why I love my rotisserie.) (Also, the dog and cats think it's TV – very fun to watch them watch it.) Deborah

  73. Avatar photo
    Becki's Whole Life

    This is great. The chicken sausage must add some nice flavor to the stuffing. I would love to hear how the brine works out. I would say that Williams Sonoma would be a pretty reliable place to get brine from.

  74. Avatar photo
    Gina @ Skinnytaste

    Thanks Shari!

    Rose, I bought two, not sure which I will do yet. One is turkey brine with apple, the other has citrus.

  75. Avatar photo
    Gina @ Skinnytaste

    Thanks Mrs, nukes a turkey, huh?

    Yea, my mom uses butter but I'm trying to avoid that to see how it comes out!

  76. Avatar photo
    The Mrs @ Success Along the Weigh

    Oh this looks WONDERFUL! I love stuffing. I make a "leftover" turkey since our family is so big but mine is so good they switch out grandma's (who nukes it ALL morning) for mine. Brining never did anything for mine but you make some herb and shallot butter and rub it under the skin and you never need to baste it once. Put 2 bay leaves under the skin for extra taste and a little wow factor. 🙂

  77. Avatar photo
    Claire @ Live and Love to Eat

    This looks so good… Thanksgiving is one time of year that its tough to be a vegetarian!