This Texas toast stuffing is full of garlic bread Texas toast, spicy and sweet turkey Italian sausage, fennel, green onions, and dried cranberries. It’s a fun twist to traditional stuffing that is packed full of flavor and super simple to make.
Another year another stuffing recipe. I can’t help it. I freaking love me some Thanksgiving stuffing. Especially if that stuffing is Texas toast stuffing. Which is a thing I made up and I’m hella glad I did.
I have always had a thing for Texas toast (or really just any type of thick sliced bread slathered in butter and garlic) but when you combine it with a mix of sweet and spicy sausage, fennel, green onion, and dried cranberries I’m 100% on board.
I know dried fruit in stuffing can be a “thing” with some people but I am not one of those people. That sweet bite throughout that big bowl of savory is a thing of pure joy. Plus, it just looks really festive and every once in a while I try to be festive.
Well, that is until about mid-November and I’m over all the holidays. Like, completely and totally over it.
In fact, 99.9% of the time I don’t even decorate for Christmas. Which most of my friends think is insane and call me a bah humbug.
Listen, it’s not that I really hate the holidays. It’s just that I hate the holidays begin in July and I have to anticipate and hear about it for 6. freaking. months.
That means by the time it’s actually Christmas I feel like I’ve been living in Christmas land for months. It sorta makes me weary. And a grouch.
I own it. I’m a grouch. And I do love Christmas just not for half of the year. BUT one thing I will never not love is Hallmark Christmas movies. No, they are not sponsoring this post. I just need you to all know that I’ve been watching their movies for weeks now and I’m on board everytime Susan picks the sweater-wearing small bank teller over the big city CEO.
Now, if you’re not sure what Texas Toast is it’s basically garlic bread on thick slices of bread. You can find it in the freezer section. If you can’t find it you could easily use any garlic bread and just cube it up. However, I love that with the Texas toast you get butter and garlic on both sides so it’s a big mouth of flavor in one thick slice of bread.
Ways to jazz up garlic bread stuffing:
- add other dried fruits such as dried cherries or golden raisins
- make it vegetarian by doubling the bread and using vegetable broth
- ramp up the spiciness by adding all spicy sausage or sweeter by using all sweet sausage
- use pork or chicken sausage instead of turkey sausage
- use celery instead of fennel
- add chopped fresh herbs such as rosemary and thyme
- mix in more chopped garlic for a heavier garlic flavor
Love this Texas toast stuffing?
Looking for even more stuffing recipes? Try my Potato Bread Sausage Cranberry Stuffing, Chorizo Sheet Pan Stuffing, Sourdough Kale Sausage Bacon Stuffing, Pumpkin Cornbread Chicken Sausage Stuffing, or my Sage and Cornbread Stuffing
Texas Toast Stuffing
This Texas toast stuffing is full of garlic bread Texas toast, spicy and sweet turkey Italian sausage, fennel, green onions, and dried cranberries. It's a fun twist to traditional stuffing that is packed full of flavor and super simple to make.
Yield: 8x8 pan
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
- 1 (8 count) box Texas Toast with garlic butter
- 1/3 pound turkey spicy Italian style sausage, cut out of casing
- 1/3 pound turkey sweet Italian style sausage, cut out of casing
- 1 small head fennel, trimmed and thinly sliced
- 6 green onions, ends trimmed, white and green parts thinly sliced but separated
- 1/2 cup dried cranberries
- 1-1/2 cup chicken stock
Toast bread according to box directions and cut into large chunks and set on a baking sheet.
If you have time let them sit out overnight to dry or you can put them inside a warm oven (I usually put them in the oven while it cools down) to dry out.
Place a 12-inch skillet over medium-high heat. Add the sausage and break up with a spatula so it's crumbly and not in large chunks. Cook for about 10 minutes or until the meat is browned and fully cooked.
Add in the fennel and the white part of the green onion. Saute for another 5 minutes to help soften the vegetables.
Add in the cranberries and chicken stock. Bring to a slight bubble and remove from heat.
Add the bread cubes to the pan along with the green part of the green onions. Toss to combine and help coat the bread with chicken stock. The majority of the bread should be moist.
Add the mixture to an 8x8 pan and smooth out the top.
Bake for about 40 minutes or until the top of the stuffing is browned and the mixture is warm throughout.
Note: if the stuffing seems really dry add a little more broth to the bread before baking. This all depends on the dryness of the bread.