homemade stuffing recipe

Sausage Mushroom Thanksgiving Stuffing Recipe - A fluffy and comforting bread dressing baked with zesty pork sausage and earthy mushrooms.

Sausage Mushroom Thanksgiving Stuffing

rustic Italian bread loaf ((12 cups cubed))

pork sausage

butter

onion,

celery

mushrooms, (quartered

parsley, (chopped)

sage, (chopped)

rosemary, (chopped)

thyme, (chopped)

chicken broth

eggs

Parmesan cheese

Salt (and pepper)

Cut the bread loaf into 3/4-inch cubes and lay them out so they dry out a little. (This can be done several days ahead.)

Preheat the oven to 350 degrees F. Spray a 9x13-inch baking dish with nonstick cooking spray.

Place a large sauté pan over medium heat. Add the butter and pork sausage. Break the sausage into small pieces with a wooden spoon and cook for 3-5 minutes.

Add the onions and celery. Cook for a couple minutes, then stir in the mushrooms. Sauté until the sausage is cooked through and the mushrooms are soft, about 5 more minutes. Stir in the fresh chopped herbs, then turn off the heat.

Beat the eggs and chicken broth together and season with 1 1/2 teaspoons salt and 1/2 teaspoon ground black pepper.&nbsp;Stir the broth mixture into the sausage and mushroom mixture.&nbsp;

Fold the bread cubes into the sausage mixture, making sure the cubes are well coated in broth.

Spoon the stuffing into the prepared baking dish. Spread it out evenly, then sprinkle the top with Parmesan cheese.&nbsp;Bake for 45 minutes, or until puffed and golden in the center. Serve warm.&nbsp;

Make this easy traditional stuffing recipe when you’re looking for the easiest and tastiest Thanksgiving stuffing. Made with sourdough bread, veggies, butter, and Italian seasoning, this dish will soon become a holiday favorite!  

Homemade Stuffing Recipe

sourdough bread

celery (chopped)

onion

garlic

chicken broth (If you

salt (or

black pepper (or

Arrange bread cubes in a single layer (or as close to it as possible) on a large rimmed baking sheet. Transfer to oven and preheat to 350 degrees. Once oven has fully preheated, remove bread from the oven, transfer bread to the largest bowl you have, and set aside.

In a large skillet over medium-high heat, melt butter. Add celery and onions and stir for 2-3 minutes until celery is tender and onions are translucent. Stir in garlic and cook 1 minute longer until fragrant.

Add celery mixture to bread bowl. Whisk together eggs, Italian seasoning, broth, and salt and pepper. Pour half over the bread, toss to coat. Pour remaining half over the bread, and toss to coat once more.

Transfer bread back to the skillet OR if your skillet is not oven-safe or not large enough, you can transfer it to a greased 9x13 baking pan.

Cover with foil and bake for 40 minutes. Uncover and bake another 20-30 minutes or until top is golden brown. Serve fresh (for best results!) or allow to cool completely, then cover tightly and refrigerate up to 5 days.

This classic homemade stuffing recipe is a healthy take on the traditional. Featuring whole grain bread and olive oil, it's even more delicious!

Whole Grain Classic Stuffing

leeks

sage leaves, chopped

fresh parsley, chopped

olive oil

salt

black pepper

vegetable broth

Preheat oven to 375°F. Cut bread into cubes. Place on a baking sheet and bake for 15 to 25 minutes until browned and toasted, stirring and checking occasionally.

Chop the leeks (watch the video!): Chop off the dark green stems and the root of the leeks, then slice them in half length-wise. Place each leek half cut-side down on the cutting board, then chop it into thin half-moon shapes. Rinse thoroughly in a colander to remove any dirt. Chop the sage and parsley.

In a skillet, heat the olive oil over medium-high heat. Add celery, onion and leeks with a few pinches kosher salt; cook 6 to 8 minutes, stirring frequently, until tender. Remove from the heat and stir in the herbs.

Place the bread cubes and vegetables in a bowl, add 1 teaspoon kosher salt and a generous amount of fresh ground black pepper, and mix to combine.

Pour the mixture into a 9 x 13 baking dish and add 3 cups vegetable broth. Cover and bake for 20 minutes. Uncover, and bake for about 25 minutes, until browned.

This homemade stuffing, made with sourdough bread, is exactly what you need to pair with your Thanksgiving turkey!

butter (plus more for baking dish)

onion (diced)

celery (thinly sliced)

parsley (chopped)

sage

thyme (minced)

rosemary (chopped)

salt and pepper

For best results, we recommend cutting up the bread into 1/2 inch-1 inch pieces and letting it sit out overnight to dry out. (If you do not have time to do that you can also place the cut bread onto a baking sheet and bake for 20 minutes at 200°F)

Preheat the oven to 350°F. Grease a large baking sheet and set aside (a 9x13 baking pan works well)

Melt 8 tbsp of butter in a large skillet. Add the onion and celery. Cook on medium heat for 5-6 minutes. Stir in the garlic, parsley, sage, thyme, and rosemary. Cook for an additional minute.

Place the cut-up bread pieces into a large bowl. Pour the celery mixture over the top and toss to evenly coat.

In a separate bowl whisk the egg and add the chicken broth. Pour it over the coated bread. Add salt and pepper and toss to coat evenly.

Pour the bread into a baking dish, cover it with foil, and bake for 45 minutes. Take off the foil and bake for an additional 15-20 minutes, or until golden brown.

Sourdough Stuffing Recipe made with fresh herbs, sautéed vegetables and sourdough bread cubes for a delicious holiday side dish recipe

Sourdough Stuffing

Loaf Sourdough Bread

Butter

Yellow Onion (Diced)

Celery (Diced)

Garlic (Crushed)

Parsley (Chopped)

Rosemary (Chopped)

Sage (Chopped)

Thyme (Chopped)

Chicken Broth

Eggs (Large)

Salt

Pepper

Slice the loaf in 1/2in slices and then each slice into ½ inch cubes.

Bake bread at 200F Degrees on baking sheets for about an hour to dry bread cubes out and allow to completely cool

Then store in a large Ziploc bag until your event or place in a large bowl to cool and make stuffing the same day.

Cube Bread and Dry Bread

Preheat Oven to 350 F Degrees

In a skillet over medium to high heat saute diced onions and celery in melted butter. 

Then add a little garlic and saute. Then turn off heat.

Chop fresh herbs and set aside

Add chopped herbs to sautéed vegetables and mix to combine.  Allowing the residual heat to soften herbs

In a large mixing bowl combine herb mixture to bread cubes and give a good stir to mix everything together.

Mix eggs with chicken broth in a separate bowl and season with salt and pepper then pour over bread cubes and gently stir. I find it best to drizzle liquid all over this Homemade Stuffing Recipe before stirring.

If you feel the stuffing is to dry, try adding a little bit more broth. But you do not want to over saturate the bread.

Pour Sourdough Stuffing Recipe into a 9×13 baking dish and bake for 40 minutes. When finished the tops will be golden brown and a little crispy.

Serve Hot

Herb Stuffing

I've always got sourdough in the freezer but it never occurred to me to use it in stuffing until I was your recipe. This recipe is our new go-to. Absolutely delicious!

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Top 5 homemade stuffing recipe recipes from across the web

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Sausage Mushroom Thanksgiving Stuff...

Homemade Stuffing Recipe

Whole Grain Classic Stuffing

Homemade Stuffing Recipe

Sourdough Stuffing

The most viewed homemade stuffing recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine