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
Scale
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
