Description
This World’s Best Thanksgiving Stuffing recipe features a savory blend of pork breakfast sausage, sautéed vegetables, and tender French rolls soaked in a flavorful mixture of broth, milk, and eggs. Baked to golden perfection, this comforting dish is the perfect holiday side that balances moistness with a crispy top, delivering an irresistible taste that complements your Thanksgiving feast.
Ingredients
Scale
Sauce and Veggies
- 1 stick of butter
- 2 cups diced celery
- 2 cups diced onion
- 2 cups diced mushrooms
Meat
- 1 (16 ounce) package pork breakfast sausage
Bread and Liquids
- 6 to 8 cups French rolls, cubed
- 1 (32 oz) carton chicken or turkey broth
- 1 cup milk
- 2 eggs
Seasonings
- 2 tablespoons poultry seasoning
- 1 tablespoon garlic powder
- Salt, to taste (about 2 teaspoons)
- Black pepper, to taste (about 2 teaspoons)
Instructions
- Prepare and sauté vegetables: In a large skillet, melt the butter over medium heat. Add diced celery, onions, and mushrooms, then sauté until the veggies are soft, golden brown, and all moisture has evaporated. This process ensures the stuffing won’t be soggy due to excess water from the vegetables. Wipe mushrooms with a damp paper towel instead of washing to prevent them from absorbing water.
- Cook the sausage: Add the pork breakfast sausage to the skillet with the sautéed vegetables. Cook thoroughly, breaking up the sausage into fine crumbles, until no longer pink.
- Season the mixture: Season the sausage and vegetable mixture with poultry seasoning, garlic powder, salt, and pepper. Adjust seasoning to your taste, approximately 2 tablespoons poultry seasoning, 1 tablespoon garlic powder, and 2 teaspoons each of salt and pepper.
- Combine bread and meat mixture: Place the cubed French rolls into a 9 x 13 inch casserole dish. Add the sausage and vegetable mixture to the bread cubes and toss well to combine evenly.
- Add eggs and milk: Whisk the eggs with the milk, then pour this mixture over the bread and sausage mixture. Mix thoroughly; the bread will become very soggy but this is expected.
- Incorporate broth: Pour the chicken or turkey broth over the mixture and stir carefully to combine. The bread should absorb the liquid without floating. If necessary, keep extra bread cubes on hand to adjust consistency.
- Bake the stuffing: Preheat the oven to 375°F (190°C). Optionally, drizzle melted butter on top for extra crispiness. Bake the stuffing uncovered for about 45 minutes until the center is firm and the top is golden brown. If the top browns too quickly while the center is unfirm, loosely cover with foil to prevent burning.
- Rest before serving: Allow the stuffing to rest for 10 to 15 minutes after baking. This helps it set and enhances the flavors before serving.
Notes
- If mushrooms are omitted, add additional bread cubes or reduce broth slightly as mushrooms absorb liquid.
- Do not wash mushrooms with water; wipe with a damp paper towel to avoid extra moisture.
- No need to dry out or toast bread cubes beforehand.
- You can mix all ingredients in a bowl, then transfer to a casserole dish to ensure even mixing.
- Consistency should be very wet but not swimming in liquid; adjust bread or broth accordingly.
- Optionally add melted butter on top before baking for a crispier crust.
- Allow stuffing to rest after baking to firm up.
Nutrition
- Serving Size: 1/12th of recipe (approx. 1 cup)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 90 mg
