If you’re on the hunt for the Best Turkey Dinner Stuffing Recipe, you just hit the jackpot. I absolutely love this stuffing because it hits all the right notes — savory, moist, and perfectly seasoned with a little crisp on top. When I first tried this recipe, I discovered a foolproof way to get that classic comforting stuffing everyone raves about at the dinner table. Stick around and I’ll share everything to help you nail this every single time.
Why You’ll Love This Recipe
- Perfect Moisture Balance: The recipe uses broth and milk for stuffing that’s neither dry nor soggy.
- Loaded with Flavor: Sausage, poultry seasoning, garlic, and sautéed veggies bring depth and warmth.
- Easy Prep: Uses simple ingredients and straightforward steps anyone can follow.
- Crowd-Pleaser: My family always asks me to make this stuffing for holidays and special dinners.
Ingredients You’ll Need
Here’s the lowdown on what you need and why these ingredients work beautifully together. The French rolls soak up all that delicious broth while the sausage adds a savory, meaty punch. The veggies keep it fresh and aromatic.
- Pork Breakfast Sausage: Adds a rich, savory depth that’s hard to beat in stuffing.
- Celery: Brings crunch and a subtle freshness; make sure it’s diced evenly for uniform cooking.
- Onion: Provides sweetness and a foundational flavor when sautéed.
- Mushrooms: Add earthiness; I always wipe them clean with a damp towel rather than rinsing to avoid sogginess.
- Butter: Melts into the veggies and sausage for richness and helps everything cook evenly.
- French Rolls (Cubed): The bread base soaks up all the flavors; no need to toast or dry it out beforehand.
- Chicken or Turkey Broth: Hydrates the bread; be careful not to overdo it or the stuffing gets swampy.
- Milk: Gives a creamy touch that balances the broth’s savoriness.
- Eggs: Bind everything nicely for a perfect slice-able stuffing.
- Seasonings (Poultry Seasoning, Garlic Powder, Salt, Pepper): Essential for that classic stuffing flavor; adjust to taste.
Variations
I love that this stuffing is super flexible; once you get the hang of the base recipe, feel free to make it your own. Whether you’re avoiding mushrooms or want a vegetarian version, there are simple swaps that still deliver deliciousness.
- Mushroom-Free Version: If you don’t like mushrooms, just increase the bread cubes slightly and adjust the broth down a bit to keep the texture right — I’ve done this many times, and it still tastes amazing.
- Herb Boost: Add fresh herbs like sage, thyme, or rosemary for an aromatic twist that feels extra special for holiday dinners.
- Vegetarian Adaptation: Skip the sausage and add toasted nuts or extra mushrooms sautéed with veggies to fill in that savory depth.
- Make it Crispy: Stir in some toasted pecans or top with melted butter and bake a bit longer for an irresistible crust.
How to Make Best Turkey Dinner Stuffing Recipe
Step 1: Sauté Veggies and Cook Out the Moisture
This step is key. Melt your butter in a large skillet over medium heat, then add diced celery, onion, and mushrooms. Cook slowly until veggies are soft and all the liquid has evaporated – this can take some time, but don’t rush it. I discovered that if you skip fully cooking out the moisture, your stuffing turns out soggy. Also, remember not to rinse your mushrooms; wiping them with a damp cloth prevents them from soaking up water and keeps the texture perfect.
Step 2: Brown the Sausage
Once your veggies look golden and dried out, add the pork breakfast sausage right into the skillet. Break it up as it cooks until it’s fully browned and crumbly. This sausage adds that savory richness I love — it’s a gamechanger for the best turkey dinner stuffing recipe. Season with salt, pepper, garlic powder, and poultry seasoning to your taste at this stage so all those flavors meld beautifully.
Step 3: Mix Bread and Broth with Eggs and Milk
Place your cubed French rolls in a large bowl or casserole dish — no need to dry or toast them first. Combine the sausage and veggie mixture with the bread cubes, then whisk together eggs and milk. Pour that into the mix and stir well. It’ll look super soggy — trust me, that’s exactly how it should be. Finally, drizzle in the chicken or turkey broth and combine thoroughly. The bread should be soaking up the liquids but not swimming in them. I always keep extra bread nearby to add if it’s too wet.
Step 4: Bake Until Golden and Set
Transfer your stuffing mixture to a 9×13 casserole dish for even cooking. Bake at 375°F (190°C) for about 45 minutes. You’ll know it’s done when the top is golden brown and the center feels firm to the touch. If the top browns too quickly while the middle remains soft, just cover it loosely with foil to finish baking gently. For an extra crispy top, I sometimes brush melted butter over it before baking. Let the stuffing rest for 10 to 15 minutes once out of the oven — this really helps it firm up for perfect slicing and serving.
Pro Tips for Making Best Turkey Dinner Stuffing Recipe
- Cook Out Moisture Thoroughly: I learned the hard way that soggy stuffing often comes from not fully cooking the veggies. Take your time here!
- No Mushrooms, No Problem: When skipping mushrooms, reduce broth slightly or add more bread cubes to maintain texture.
- Season Generously: Don’t be shy with the poultry seasoning and garlic powder — these make your stuffing taste like the real deal.
- Butter Is Your Friend: Brushing melted butter on top before baking creates that irresistible golden crust everyone fights over.
How to Serve Best Turkey Dinner Stuffing Recipe
Garnishes
I like to sprinkle fresh chopped parsley or chopped sage on top for a burst of color and fresh herb aroma. Sometimes a few toasted pecans add a nice crunch contrast that surprises guests in the best way.
Side Dishes
This stuffing pairs beautifully with roasted turkey, cranberry sauce, and green beans almondine. For a cozy meal, add mashed potatoes or roasted Brussels sprouts on the side — all your classic holiday faves come together perfectly.
Creative Ways to Present
For special occasions, I sometimes bake the stuffing inside hollowed-out acorn squash for an autumnal presentation or serve it in individual ramekins topped with fresh herbs. It’s a simple way to elevate the dish and impress your guests without extra fuss.
Make Ahead and Storage
Storing Leftovers
I usually put leftovers in an airtight container and store them in the fridge. The stuffing holds up well for 3 to 4 days. When you open the fridge the next day, the flavors have wonderfully melded even more!
Freezing
This is a great recipe to freeze. Just cool completely, then pack into freezer-safe containers or bags. I’ve frozen leftovers up to 3 months with no loss in flavor or texture. When you’re ready to eat, thaw overnight in the fridge.
Reheating
I reheat leftover stuffing in the oven at 350°F covered with foil to keep moisture in, uncovering near the end to crisp up the top again. Microwave works well too for smaller portions but doesn’t get that lovely crust back.
FAQs
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Can I make this the day before Thanksgiving?
Definitely! In fact, you can prepare the stuffing mixture in advance, store it covered in the fridge, and then bake it fresh right before serving. This helps save time on the big day and keeps the flavors fresh.
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Is it necessary to use pork sausage?
Pork sausage adds great flavor and richness, but you can substitute poultry sausage or a plant-based alternative if you prefer. Just adjust seasoning as needed to keep that savory punch.
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Can I use a different type of bread?
Yes! While French rolls work best because of their texture, you can use other sturdy breads like sourdough or Italian bread. Avoid soft sandwich bread as it may make the stuffing too mushy.
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How do I know if I added too much broth?
If your mixture is swimming in liquid and bread cubes are floating rather than absorbing broth, you’ve added too much. Adding extra bread cubes can fix this, so keep some bread handy just in case.
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Can I cook this stuffing inside the turkey?
While you can, I usually avoid it due to food safety concerns and prefer baking it separately in a casserole dish. This also allows better control over the cooking and browning.
Final Thoughts
This Best Turkey Dinner Stuffing Recipe is truly a staple in my kitchen. It brings people together around the table and fills the house with warm, inviting smells. I love how easy it is to tweak to your own taste and how reliably delicious it turns out. If you want that stuffing to be the star side dish on your holiday menu (or any cozy dinner), give this recipe a go. You won’t regret it!
Print
Best Turkey Dinner 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 rich and savory World’s Best Thanksgiving Stuffing recipe combines succulent pork breakfast sausage, sautéed vegetables, and cubed French rolls baked to golden perfection. The stuffing boasts a moist yet crispy texture thanks to a flavorful mixture of butter, poultry seasoning, broth, eggs, and milk. Perfect as a classic holiday side, it is made in a casserole dish and baked until the top is beautifully browned and the center is set, offering a crowd-pleasing dish for 12 to 15 guests.
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 (½ cup) unsalted butter
Base and Liquids
- 6 to 8 cups French rolls, cubed
- 1 32-ounce carton chicken or turkey broth
- 1 cup milk
- 2 large eggs
Seasonings
- 2 tablespoons poultry seasoning
- 1 tablespoon garlic powder
- 2 teaspoons salt
- 2 teaspoons black pepper
Instructions
- Prepare the Vegetables: In a large skillet, melt the butter over medium heat. Add diced celery, onion, and mushrooms. Sauté until the vegetables are soft, golden brown, and all liquid has evaporated. This step is crucial to avoid sogginess, so cook slowly and thoroughly. Avoid washing mushrooms with water; instead, wipe them clean with a damp paper towel to prevent excess moisture.
- Cook the Sausage: Add the pork breakfast sausage to the skillet with the cooked vegetables. Break the sausage into fine crumbles and cook until fully browned and no longer pink.
- Season the Mixture: Season the sausage and vegetable mixture with poultry seasoning, garlic powder, salt, and black pepper. Adjust to taste, using approximately 2 tablespoons poultry seasoning, 1 tablespoon garlic powder, and 2 teaspoons each of salt and pepper.
- Combine with Bread Cubes: Place the cubed French rolls into a 9×13-inch casserole dish. There is no need to dry or toast the bread. Add the sausage and vegetable mixture to the bread cubes and toss thoroughly to evenly combine.
- Add Eggs and Milk: In a separate bowl, whisk together the eggs and milk. Pour this over the bread and meat mixture, tossing again to ensure everything is evenly coated. The mixture will look soggy but this is expected.
- Add Broth and Mix: Pour the chicken or turkey broth over the entire mixture. Stir gently to combine, ensuring the bread absorbs the liquid without floating. The stuffing should be very moist but not swimming in broth. Keep extra bread cubes on hand in case the mixture is too wet and needs balancing.
- Bake the Stuffing: Optionally brush melted butter over the top of the mixture for extra crispness. Bake the stuffing uncovered in a preheated 375°F (190°C) oven for about 45 minutes or until the top is golden brown and the center is firm. If the top browns too quickly, cover loosely with foil to prevent burning.
- Rest Before Serving: Let the stuffing rest in the casserole dish for 10 to 15 minutes to set and cool slightly before serving. This helps the flavors meld and the texture stabilize.
Notes
- If you omit mushrooms, reduce the broth slightly or add more bread cubes to maintain the correct moisture balance, as mushrooms absorb liquid.
- Do not wash mushrooms with water to prevent excess moisture; instead, clean them with a damp paper towel.
- The stuffing can be made in a large mixing bowl and then transferred to the casserole dish to ensure even mixing of bread and liquids.
- Melted butter on top before baking adds a delicious crispy crust.
- This stuffing serves 12 to 15 people, making it perfect for large holiday gatherings.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 85 mg
