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This stuffing has become the must-have side on our Thanksgiving table and honestly, I now get requests to bring it to every family gathering. Crumbled sausage infuses every bite with richness while the mix of vegetables ensures each mouthful is savory and balanced. It is one of those recipes where people will immediately ask for the secret.
I first made this for a Friendsgiving and by the end of the night the whole casserole dish was scraped clean. I do not even get leftovers when I make this for my own family.
Ingredients
- Pork breakfast sausage: Offers a savory backbone and richness. Sausage with sage brings out the holiday flavor.
- Diced celery: Brings fresh crunch and classic stuffing aroma. Look for bright green and firm stalks.
- Diced onion: Delivers depth and a slight sweetness. Choose yellow onions for balance.
- Diced mushrooms: Make the stuffing extra juicy and earthy. Firm mushrooms without dark spots will taste best.
- Butter: Supplies richness and helps veggies turn golden. Use unsalted and good quality brands.
- French rolls, cubed: Soak up every bit of flavor. Day-old bread holds its shape best.
- Chicken or turkey broth: Ties everything together. Choose low-sodium to control saltiness.
- Milk: Helps bind the ingredients together. For creaminess use whole milk.
- Eggs: Act as a binder making sure the stuffing stays together. Fresh eggs with rich yolks are best.
- Poultry seasoning, garlic powder, salt, and pepper: Each add warm spices. Balance to your taste and use fresh spices for punch.
Instructions
- Prep the Vegetables:
- In a large skillet melt the butter over medium heat and add the diced celery, onions, and mushrooms. Cook very slowly over medium or even medium-low heat, stirring often for at least fifteen to twenty minutes. The goal here is to coax all the water out of the vegetables and let the onions turn soft and golden. If you skip this, your stuffing may end up watery. Take your time and be patient.
- Crumble in the Sausage:
- Add the pork breakfast sausage directly to the skillet. Cook the sausage thoroughly using a spoon or spatula to break it up as much as possible into small crumbles. Let everything brown slightly so the sausage bits have plenty of flavor. You will know it’s ready when no pink remains and some crumbles are caramelized.
- Season Everything:
- Sprinkle in poultry seasoning, garlic powder, salt, and pepper. Layer and taste as you go. I use almost two tablespoons poultry seasoning for a strong holiday aroma, plus a tablespoon of garlic powder and several teaspoons each of salt and black pepper. Taste and adjust so it suits your family’s taste buds.
- Prepare the Bread:
- Add the cubed French rolls into a large casserole dish or a big mixing bowl. Make sure the bread is in bite-sized pieces. There is no need to toast or dry out the bread first. Fresh bread absorbs the mixture beautifully.
- Combine Sausage Mixture and Bread:
- Pour the sausage and veggie mixture over the cubed bread. Use a gentle folding motion so the bread soaks in all the juices. If mixing in a bowl helps, then do this before spreading into the casserole dish.
- Add Eggs and Milk:
- Whisk the eggs with the milk until smooth. Pour this over your stuffing mixture. The eggs are the glue so make sure it is distributed evenly. The mixture may look too wet but that is perfect.
- Add Broth Carefully:
- Pour the chicken or turkey broth over everything, stirring gently until the bread absorbs the liquid. The bread should be moist but never floating in broth. Keep a few extra bread cubes on standby in case it feels soupy.
- Bake Until Crisped:
- Transfer to a 9 by 13 inch casserole dish if not already there. Spread the stuffing in an even layer. For an extra treat drizzle melted butter over the top. Bake in a 375 degree oven for about forty-five minutes. When a knife comes out clean and the top is golden and crisp, it is ready. If the top browns before the center sets, lay a loose piece of foil over the top.
- Rest and Serve:
- Once baked remove and let the stuffing stand for at least ten minutes. This helps everything solidify a bit for perfect servings.
My personal favorite ingredient is the crumbled breakfast sausage. It has become the magic touch that everyone tries to guess in this stuffing. Every year my kids insist I use extra sausage so there is plenty in every bite.
Storage and Make Ahead
Leftovers keep well in an airtight container in the fridge for up to four days. For make-ahead holiday prep, assemble everything except for baking. Cover tightly and store in the fridge up to twenty-four hours. Bake straight from the fridge, allowing a few extra minutes to heat through. This stuffing also freezes well. Just let it cool first before wrapping tightly in foil, then reheat covered in the oven.
Easy Ingredient Substitutions
Ground turkey sausage works in place of traditional pork sausage. For a vegetarian version, use cooked lentils and extra mushrooms. Try sourdough bread cubes for a tangy twist and swap in veggie broth if you need the recipe meat free. Unsalted butter and low-sodium stock let you control how salty your stuffing will be.
Serving Suggestions
This stuffing shines beside roast turkey but also pairs perfectly with baked chicken, pork, or even holiday ham. I have even used leftovers to stuff bell peppers for a complete meal. Serve piping hot with plenty of gravy on top.
History and Traditions
Classic bread stuffing dates back centuries with every family adding special touches. The key combo of sausage, sage, and bread is a Southern favorite that reminds me of so many happy holidays. This version honors tradition while using a few tricks learned over the years like not toasting the bread and slow-cooking the vegetables for max flavor.
Seasonal Adaptations
Substitute sweet apples or tart cranberries for mushrooms in the fall. Add chopped toasted pecans in winter for crunch. Use herbs like thyme and rosemary for a spring version.
Success Stories
Do not be surprised if this stuffing disappears in record time. More than once I have had guests show up for leftovers the next day. A friend borrowed the recipe for her office potluck and it stole the show.
Freezer Meal Tips
Let stuffing cool completely after baking. Wrap tightly in two layers of foil, label, and freeze. Thaw overnight in the fridge and reheat covered at 350 degrees until heated through. Drizzle with a little extra broth before reheating if you want it extra moist.
When you get the method down this stuffing becomes your secret weapon for celebrations. There is a reason it is called the worlds best you will see why at that very first bite.
Common Recipe Questions
- → Can I use a different type of sausage?
Yes, try mild Italian or turkey sausage for a flavorful twist if you prefer something lighter or spicier.
- → What bread works best for this dish?
Fresh French rolls are ideal, cut into cubes. Other crusty breads can also be used as a substitute.
- → Is it necessary to use mushrooms?
No, but mushrooms add depth and absorb liquid. If omitted, adjust the amount of bread or broth accordingly.
- → How do I get a crispy top?
Adding a drizzle of melted butter before baking will help create a deliciously crisp and golden finish.
- → Can I prepare this in advance?
Yes, assemble the dish ahead and refrigerate. Bake just before serving for best texture and flavor.
- → What herbs add the most flavor?
Poultry seasoning, sage, and garlic powder lend classic notes that accentuate the savory profile of the dish.