If you’re anything like me, Thanksgiving just isn’t complete without a comforting, savory stuffing to scoop up and savor. I’m so excited to share with you my Best Ever Thanksgiving Sausage Stuffing Recipe—it’s that perfect blend of juicy sausage, tender veggies, and soft, buttery bread that everyone in my family goes crazy for. Trust me, once you try this, it’ll become your go-to side dish every year!
Why You’ll Love This Recipe
- Rich, Savory Flavor: The combination of breakfast sausage and perfectly sautéed veggies gives this stuffing an incredible depth of taste.
- Perfect Texture Balance: The bread cubes soak up just enough broth for moistness without getting soggy, thanks to careful cooking steps.
- Easy to Customize: Leave out mushrooms or swap herbs—you’ll find it’s a wonderfully adaptable recipe.
- Make-Ahead Friendly: It holds up beautifully, making your holiday prep a smoother, stress-free experience.
Ingredients You’ll Need
This recipe uses simple, wholesome ingredients that work beautifully together—each element plays a role in creating that iconic stuffing you crave by the holidays. I recommend fresh herbs and a good quality sausage to really elevate the dish.
- Pork Breakfast Sausage: Go for a flavorful, not-too-spicy sausage for the best results.
- Celery: Adds crunch and subtle earthiness.
- Onion: Sweetness that caramelizes nicely when sautéed.
- Mushrooms: Optional but adds umami and moisture; wipe clean instead of rinsing to avoid soggy stuffing.
- Butter: For sautéing veggies and adding richness.
- French Rolls (Cubed): Soft bread that soaks up all the tasty juices.
- Chicken or Turkey Broth: Liquid that brings everything together with savory depth.
- Milk: Combines with eggs to help bind the stuffing.
- Eggs: Keeps the stuffing moist yet firm when baked.
- Poultry Seasoning, Garlic Powder, Salt, and Pepper: Essential seasoning trio that wakes up the stuffing.
Variations
I love to tweak this recipe depending on what I have on hand or if I’m cooking for folks with different tastes—it’s totally customizable! You can easily adjust the mushrooms or swap out the sausage for ground turkey or a vegetarian alternative.
- Add Fresh Herbs: Once, I added fresh sage and thyme, which gave it a fragrant, garden-fresh twist that my guests adored.
- Mushroom-Free Version: I sometimes skip mushrooms and simply add extra bread cubes to keep the texture right—this is great if you or your guests don’t love mushrooms.
- Spicy Sausage: Using a spicy sausage mix adds a fun kick that wakes up your taste buds without overpowering the dish.
- Gluten-Free: Swap French rolls for gluten-free bread cubes—just be sure they’re sturdy enough to soak up the broth without falling apart.
How to Make Best Ever Thanksgiving Sausage Stuffing Recipe
Step 1: Sauté Veggies and Cook Out the Liquid
This part is crucial! Melt your butter in a large skillet and add the diced celery, onions, and mushrooms. Cook them over medium heat until the veggies are soft and golden brown—and most importantly, until all the liquid they release has evaporated. I’ve learned that skipping this step can lead to soggy stuffing, and nobody wants that. Also, a pro tip: never rinse mushrooms in water for this recipe—they soak up too much liquid. Instead, wipe them with a damp paper towel. It makes all the difference!
Step 2: Brown the Sausage and Season the Mixture
Once your veggies are ready, add in the breakfast sausage. Break it apart with a spatula and cook until it’s no longer pink and nicely crumbly. Then comes the fun part—seasoning. I usually toss in about 2 tablespoons of poultry seasoning, a tablespoon of garlic powder, a couple teaspoons of salt, and pepper to taste. Feel free to adjust seasoning based on your family’s preference; you want the flavors to sing but not overpower.
Step 3: Combine with Bread Cubes
Place your cubed French rolls into a 9×13 casserole dish. Here’s the thing: no need to dry or toast the bread beforehand. We want them soft and ready to soak up all those delicious juices. Pour the sausage and veggie mixture over the bread cubes, then toss gently—or if it’s easier, mix everything in a large bowl to ensure even coverage.
Step 4: Mix Eggs, Milk, and Broth and Add to the Stuffing
Whisk together the eggs and milk, then pour that over your bread mixture. It might look kinda soggy—don’t worry; this is exactly right! Pour the chicken or turkey broth over everything next, stirring gently so the bread absorbs the liquid perfectly without floating in it. If you find your mixture looks too watery, keep extra bread cubes handy to soak up any excess moisture.
Step 5: Bake Until Golden and Set
Bake your masterpiece in a 375°F oven for about 45 minutes. You’ll know it’s done when the top is nicely browned, and the center feels firm. If you notice the top browning too quickly while the inside is still loose, cover it loosely with foil to avoid burning. Sometimes, I brush melted butter on top right before baking—it adds a crispy, golden finish that’s just heavenly. Let the stuffing rest for 10-15 minutes before serving—that resting time lets the flavors settle and the texture perfect.
Pro Tips for Making Best Ever Thanksgiving Sausage Stuffing Recipe
- Don’t Skip Sautéing: Cooking out the moisture from the veggies ensures your stuffing doesn’t turn soggy—this is the trick that saved me from countless sad batches.
- Wipe, Don’t Rinse Mushrooms: Avoid extra water absorption by cleaning mushrooms with a damp cloth; it keeps your stuffing’s texture spot on.
- Adjust Broth as Needed: Start with less broth if you prefer a firmer stuffing—you can always pour more in, but you can’t take it out!
- Rest Before Serving: Giving the stuffing time to set post-bake makes slicing and serving a breeze without a mess.
How to Serve Best Ever Thanksgiving Sausage Stuffing Recipe
Garnishes
I like to sprinkle fresh chopped parsley or a little chopped sage on top for color and a hint of freshness that complements the rich stuffing. Sometimes a drizzle of melted butter right before serving adds a tempting sheen and extra flavor punch.
Side Dishes
This sausage stuffing pairs beautifully with classic turkey, roasted Brussels sprouts, green bean casserole, and a cranberry sauce that’s just the right balance of sweet and tart. My family’s favorite combo that feels downright festive every time!
Creative Ways to Present
For special occasions, I like to bake the stuffing inside hollowed-out pumpkins or acorn squash, which not only looks stunning but adds a subtle earthiness. Another fun idea is to serve individual portions in mini cast-iron skillets for a rustic, cozy vibe that guests love.
Make Ahead and Storage
Storing Leftovers
I store leftover stuffing in an airtight container in the refrigerator, and it stays tasty for up to three days. When I reheat, I lightly moisten it with a splash of broth to bring back that perfect moistness before warming it in the oven or microwave.
Freezing
Freezing this stuffing works great, too! I portion it out into freezer-safe containers and freeze for up to three months. When ready to use, thaw overnight in the fridge and reheat in the oven covered with foil to keep moisture locked in.
Reheating
To reheat leftovers, I spread the stuffing out in a baking dish, add a splash of broth or melted butter, cover it loosely with foil, and warm in a 350°F oven until hot and bubbly. This method keeps it from drying out and brings back the freshly baked magic.
FAQs
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Can I make this Best Ever Thanksgiving Sausage Stuffing Recipe without mushrooms?
Absolutely! If you skip the mushrooms, just add a bit more bread cubes and slightly reduce the broth to keep the texture just right, since mushrooms absorb quite a bit of liquid otherwise.
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Do I need to toast the bread before adding it to the stuffing?
Nope! Unlike some recipes that call for dried or toasted bread, this one uses fresh cubed French rolls. The careful cooking of the veggies and broth ensures your stuffing will be perfectly moist yet not soggy.
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Can I prepare this stuffing ahead of time?
Yes, you can assemble the stuffing a day ahead and refrigerate it unbaked. Bring it to room temperature before baking to help it cook evenly. This makes your Thanksgiving day less hectic!
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How do I keep the top from getting too brown while baking?
If the top is browning too quickly but the inside isn’t set, simply cover loosely with foil for the remainder of baking. This prevents burning while your stuffing finishes baking perfectly.
Final Thoughts
Thanksgiving stuffing is really one of those comforting dishes that brings everyone to the table—and this Best Ever Thanksgiving Sausage Stuffing Recipe is my family’s absolute favorite. I love how it’s simple to make but feels so special, with all those delicious layers of flavor and texture. I hope you’ll give it a try this holiday season and see for yourself why it’s become a beloved tradition in my kitchen. Happy cooking and even happier eating!
Print
Best Ever Thanksgiving Sausage Stuffing Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 to 15 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This World’s Best Thanksgiving Stuffing recipe features a savory blend of sausage, sautéed vegetables, and French roll bread cubes soaked in a flavorful broth mixture, baked to perfection with a deliciously crispy top. Perfect for holiday gatherings, this stuffing combines traditional flavors with the perfect balance of moisture and texture for a crowd-pleasing side dish.
Ingredients
Vegetables and Sausage
- 1 (16 ounce) package pork breakfast sausage
- 2 cups diced celery
- 2 cups diced onion
- 2 cups diced mushrooms
- 1 stick butter
Bread and Liquids
- 6 to 8 cups French rolls, cubed
- 1 (32 ounce) carton chicken or turkey broth
- 1 cup milk
- 2 eggs
Seasonings
- 2 tablespoons poultry seasoning
- 1 tablespoon garlic powder
- 2 teaspoons salt
- 2 teaspoons black pepper
Instructions
- Prepare and Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add the diced celery, onion, and mushrooms. Sauté the vegetables until soft, golden brown, and all moisture has cooked off, which may take some time. Avoid washing mushrooms with water to prevent them from absorbing excess moisture; instead, wipe them clean with a damp paper towel.
- Cook Sausage: Add the pork breakfast sausage to the skillet with the vegetables. Break it up into fine crumbles and cook thoroughly until browned and no longer pink.
- Season Mixture: Sprinkle the cooked sausage and vegetables with poultry seasoning, garlic powder, salt, and black pepper. Use about 2 tablespoons poultry seasoning, 1 tablespoon garlic powder, and a couple of teaspoons each of salt and pepper, adjusting to taste. Stir to combine well.
- Assemble Bread Cubes: Place the cubed French rolls into a 9×13-inch casserole dish. There is no need to dry or toast the bread. You can also mix the entire recipe in a large bowl if preferred.
- Combine Ingredients: Pour the sausage and vegetable mixture over the bread cubes and toss gently to combine, ensuring the bread is evenly mixed with the meat and veggies.
- Add Egg and Milk Mixture: In a separate bowl, whisk together the eggs and milk. Pour this mixture over the bread mixture and toss again. The stuffing will appear quite soggy, which is expected.
- Add Broth and Final Mix: Pour the chicken or turkey broth over the mixture slowly, stirring to combine so the bread absorbs the liquid but does not float in it. If the mixture is too wet, keep some extra bread cubes on the side to soak up excess liquid.
- Bake Stuffing: Preheat the oven to 375°F (190°C). Optionally, brush the top of the stuffing with melted butter for extra crispiness. Bake uncovered for about 45 minutes until the center is firm and the top is browned. If the top browns too quickly, cover loosely with foil to prevent burning.
- Rest Before Serving: Remove the stuffing from the oven and let it rest for 10 to 15 minutes before serving to allow it to set and flavors to meld.
Notes
- If mushrooms are omitted, increase bread cubes or slightly reduce broth as mushrooms absorb liquid.
- Do not wash mushrooms in water; clean with a damp paper towel instead to avoid excess moisture.
- Using a 9×13-inch casserole dish provides ample surface area for even baking.
- Resting stuffing before serving allows it to firm up and enhances flavor.
- Add melted butter on top before baking for an extra crispy crust.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 75mg
