If you’re on the hunt for the Best Thanksgiving Sausage Stuffing Recipe, you’re in the right place. This recipe is hands-down one of the richest, most comforting stuffings I’ve ever made, and I can’t wait to share all my tips to help you nail it perfectly. I love this because it strikes the perfect balance between juicy, savory sausage flavor and that classic, buttery bread texture we all crave at the holiday table. Trust me, once you try this stuffing, it’ll become your go-to for every holiday feast.
Why You’ll Love This Recipe
- Perfectly Moist and Flavorful: This recipe balances broth, milk, and butter so your stuffing is juicy without being soggy.
- Loaded with Savory Goodness: The blend of breakfast sausage, sautéed onions, celery, and mushrooms creates layers of rich taste.
- Easy to Customize: Whether you omit mushrooms or add extra seasoning, this recipe adapts to your taste buds.
- Trusted Step-by-Step Instructions: Detailed tips help you avoid common stuffing pitfalls for flawless results.
Ingredients You’ll Need
All the ingredients work together to create that classic, cozy stuffing flavor with a bit of a sausage punch. When shopping, look for fresh breakfast sausage with good seasoning, and pick up sturdy French rolls — they soak up just the right amount of liquid without turning to mush.
- Pork breakfast sausage: Look for quality sausage; the seasoning here sets the flavor tone.
- Celery: Adds freshness and crunch; dice it fine for even cooking.
- Onion: Use yellow or white for sweetness and depth; dice small.
- Mushrooms: Adds earthiness; wipe clean with a damp cloth—don’t rinse to avoid water absorption.
- Butter: For sautéeing veggies and adding rich flavor.
- French Rolls Cubed: Soft, sturdy bread perfect for soaking up liquids without falling apart.
- Chicken or turkey broth: Use low-sodium if you want to control the saltiness.
- Milk: Helps with creaminess and softness of the stuffing texture.
- Eggs: Bind everything together nicely.
- Poultry seasoning, garlic powder, salt, and pepper: Essential for that classic stuffing flavor; adjust to your preference.
Variations
One of the things I adore about the Best Thanksgiving Sausage Stuffing Recipe is how flexible it is. I like to toss in a handful of chopped fresh herbs or swap out French rolls for sourdough when I want an extra tang. Feel free to play around until you find your perfect blend!
- Mushroom-Free Version: When I tried skipping mushrooms, I added a few extra bread cubes and reduced broth slightly to keep the texture just right.
- Herb Boost: Adding thyme and sage fresh from my garden gave this stuffing an earthy, vibrant flavor my family loved.
- Spicy Kick: I once stirred in a pinch of red pepper flakes for a subtle heat that paired beautifully with the savory sausage.
- Vegetarian Option: I replaced the sausage with crumbled tempeh and vegetable broth for a meatless twist that still held all the flavor.
How to Make Best Thanksgiving Sausage Stuffing Recipe
Step 1: Sauté Your Veggies to Golden Perfection
This is the secret to avoiding soggy stuffing! Start by gently cooking your celery, onions, and mushrooms in butter over medium heat. Take your time here — you want the veggies soft, golden, and most importantly, all their liquid cooked out. I know it feels like forever, but trust me, this step locks in flavor and keeps your stuffing from becoming mushy. And pro tip: never wash mushrooms in water for this recipe; a damp paper towel wipe is all they need.
Step 2: Add and Brown the Sausage
Once your veggies have that beautiful golden sheen and no excess moisture, crumbled breakfast sausage goes right in. Break it up well and cook until browned and cooked through. This combo of browned meat and sweet, caramelized veggies is the heart of this stuffing’s savory punch.
Step 3: Combine Bread Cubes and Season Everything
Now, toss your cubed French rolls into a casserole dish (no need to dry or toast — the bread will soak up all those juices beautifully). Add the sausage and veggie mixture, then sprinkle in your salt, pepper, garlic powder, and poultry seasoning. I usually go with about 2 tablespoons poultry seasoning and 1 tablespoon garlic powder, but you can adjust to your liking here.
Step 4: Add Eggs, Milk, and Broth to Bind and Moisten
Whisk your eggs and milk together and pour that over the bread and sausage. It’ll look soaked but stay calm — that’s exactly what you want. Follow up by slowly adding your broth, stirring gently. The mixture should be wet but not swimming in liquid. If it seems too soupy, I usually hold onto some extra bread cubes to soak up the excess.
Step 5: Bake to Crispy Perfection
Bake your stuffing covered or uncovered at 375°F for about 45 minutes. You’ll know it’s done when the center sets and the top is golden brown. If the top browns too quickly, just loosely cover it with foil to avoid burning while the inside finishes cooking. Bonus: brushing melted butter on top before baking gives it a gorgeous, crispy crust.
Pro Tips for Making Best Thanksgiving Sausage Stuffing Recipe
- Don’t Skip Cooking Out the Veggie Liquid: I learned the hard way that rushing this step leaves watery stuffing—be patient, it pays off.
- Use Day-Old French Rolls if You Can: Fresh bread works, but slightly stale bread absorbs liquid better and gives better texture.
- Mix in a Large Bowl for Even Absorption: Combining everything in a big bowl before transferring helps you evenly coat bread with broth and eggs.
- Cover with Foil if Top Browns Too Fast: Avoid burnt crust by loosely covering with foil during baking if needed.
How to Serve Best Thanksgiving Sausage Stuffing Recipe
Garnishes
I love sprinkling fresh chopped parsley on top right before serving to add a pop of color and a hint of brightness. Sometimes, I also add a few sautéed sage leaves for a traditional aromatic touch that makes each bite feel extra special.
Side Dishes
This sausage stuffing pairs beautifully with classic Thanksgiving mains like roast turkey and mashed potatoes. I also enjoy serving it alongside green bean casserole and cranberry sauce for that perfect balance of savory and sweet on the plate.
Creative Ways to Present
For smaller gatherings, I’ve baked this stuffing in individual ramekins topped with a pat of butter—everyone loves having their own personal crispy crust. Another fun way is serving it inside hollowed-out mini pumpkins or acorn squashes for a holiday wow factor.
Make Ahead and Storage
Storing Leftovers
After your feast, I like to cool the stuffing completely, then transfer leftovers to an airtight container and refrigerate. It keeps well for up to 4 days. When you’re ready to eat, it reheats nicely and tastes just as comforting the next day.
Freezing
I’ve frozen leftover stuffing a few times by packing it tightly in freezer-safe containers or bags. Just thaw overnight in the fridge before reheating. While the texture softens a bit after freezing, the flavors hold up beautifully.
Reheating
To reheat, I usually spread the stuffing in a baking dish and pop it in a 350°F oven for about 20 minutes, covered with foil to keep moisture. For a crispier top, I remove the foil the last 5 minutes. Microwave works in a pinch, but oven reheating keeps the texture much better.
FAQs
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Can I use different types of bread for this stuffing?
Absolutely! I like using French rolls because of their soft yet sturdy texture, but sourdough or even a rustic country loaf works great too. Just avoid breads that are too dense or heavily sweetened, as they can affect the moisture balance and flavor.
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Should I dry out the bread cubes before using?
This recipe doesn’t require drying out the bread beforehand. The fresh cubed French rolls soak up the broth and milk perfectly during mixing and baking. However, if you prefer a slightly drier texture, you can toast them lightly before mixing.
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Can I prepare this stuffing ahead of time?
Yes! You can mix everything together the day before and keep it covered in the fridge. Then, bake it fresh on Thanksgiving for the best texture and flavor.
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What if I don’t have turkey or chicken broth on hand?
You can substitute with vegetable broth or even water if necessary. Just be mindful the flavor might be a bit milder, so boosting your seasonings can help maintain that savory depth.
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How do I prevent soggy stuffing?
Cooking out the liquid in the veggies is key! Also, avoid adding too much broth. The mixture should be wet but not swimming. Using day-old bread also helps absorb moisture better.
Final Thoughts
This Best Thanksgiving Sausage Stuffing Recipe has become a holiday staple for me and my family—each year it fills the house with that irresistible aroma of comfort and celebration. I hope you’ll give it a try and enjoy the same joy it brings to our table. Remember, the secret is all in the detailed steps and the love you put into it. Happy stuffing and happiest Thanksgiving!
Print
Best 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 is a classic, savory side dish featuring a flavorful blend of pork sausage, sautéed vegetables, and cubed French rolls baked to perfection. The recipe balances moisture and texture with a rich broth and eggs, making it an essential accompaniment to your holiday feast.
Ingredients
Meat and Vegetables
- 1 (16 ounce) package pork breakfast sausage
- 2 cups diced celery
- 2 cups diced onion
- 2 cups diced mushrooms
- 1 stick butter
Bread Base
- 6 to 8 cups French rolls, cubed
Liquid and Eggs
- 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
- Sauté Vegetables: In a large skillet, melt the butter over medium heat. Add diced celery, onions, and mushrooms. Cook slowly until the vegetables are soft, golden brown, and all their liquid has evaporated. This step ensures the stuffing won’t become soggy. Avoid washing mushrooms with water; instead, wipe them clean with a damp paper towel to prevent excess moisture.
- Cook Sausage: Add the pork breakfast sausage to the skillet with the sautéed vegetables. Break the sausage into small crumbles and cook thoroughly until no longer pink.
- Season Mixture: Season the sausage and vegetables with poultry seasoning, garlic powder, salt, and pepper. Adjust seasoning to taste; a good baseline is 2 tablespoons poultry seasoning, 1 tablespoon garlic powder, and 2 teaspoons each of salt and pepper.
- Prepare Bread: Place cubed French rolls in a 9 x 13-inch casserole dish. There is no need to toast or dry the bread beforehand. Alternatively, mix all ingredients in a bowl for easier combining.
- Combine Ingredients: Add the cooked sausage and vegetable mixture to the bread cubes and toss to combine evenly.
- Add Eggs and Milk: Whisk the eggs with the milk, then pour the mixture over the bread and sausage mixture. The mixture will appear very soggy at this point; this is expected.
- Add Broth: Pour the chicken or turkey broth over the mixture, stirring gently to combine. The bread should absorb the liquid without floating in excess broth. Keep some extra bread cubes on hand to adjust consistency if it becomes too wet.
- Bake: Preheat the oven to 375°F (190°C). Optionally, brush melted butter on top of the stuffing for a crispier crust. Bake uncovered for about 45 minutes, or until the top is browned and the center is firm. If the top browns too quickly before the center sets, cover loosely with aluminum foil.
- Rest and Serve: Let the stuffing rest for 10 to 15 minutes after baking to set before serving. This ensures better texture and easier slicing.
Notes
- Omitting mushrooms requires adjusting the bread and broth quantities to maintain proper moisture balance.
- Do not wash mushrooms with water to avoid excess moisture; instead, clean them with a damp paper towel.
- For extra crispy topping, brush melted butter on the stuffing before baking.
- The stuffing should be quite moist before baking, as the bread absorbs the liquids during cooking.
- Resting the stuffing after baking improves texture and makes it easier to serve.
Nutrition
- Serving Size: 1/12 of recipe
- Calories: 320
- Sugar: 3g
- Sodium: 710mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0.2g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 85mg
