The Best Stuffing Recipe Ever

5 from 5 votes

This is without a doubt The Best Stuffing Recipe I’ve ever had. Made with sourdough, cornbread, and so much more, this delicious stuffing will be the star of your Thanksgiving dinner!

Thanksgiving Stuffing Recipe

If you are looking for a stuffing recipe that all of your guests will love, look no further, I’ve got the perfect recipe! I know it’s a bold statement to say this could be the best stuffing ever, but…..it really is 🙂  No joke, my husband who absolutely despises stuffing, came home and said, “Oh wow, this is the best stuffing I have ever had!” There’s nothing more unappealing than a dry tasteless stuffing, so I decided to create my own version with ALL of my favorite stuffing ingredients.

Why You’ll Love This Recipe

  • It’s the only Thanksgiving Stuffing recipe you’ll ever need!
  • Even people who don’t love stuffing, love this stuffing recipe.
  • It makes delicious leftovers inside a sandwich with turkey and mashed potatoes!

Try my Perfect Mashed Potatoes Recipe too! Follow Picky Palate on Instagram for daily recipe inspiration and all of your Holiday baking needs!

ingredients for thanksgiving stuffing recipe

Ingredients For The BEST Thanksgiving Stuffing Recipe

Here are the ingredients you’ll need to make the best Thanksgiving stuffing. See the recipe card located at the bottom of the post for full details and instructions.

  • cornbread– I generally buy the pre-made cornbread at my grocery store. Saves a little time. You can absolutely make your own if you’d rather.
  • sourdough or other artisan bread of choice– I enjoy using a jalapeno cheddar
  • butter– For the most part I use salted butter for my cooking and baking.
  • carrots– Wash, dry and peel your carrots and dice.
  • onion– White onion works great. Peel and dice same size as carrots.
  • celery– Wash, dry and dice same size as onion and carrots.
  • baby bella mushrooms– Gently wash and dry mushrooms. Give a coarse chop.
  • garlic– You can get the minced garlic in jars from the grocery store or use fresh garlic and mince yourself.
  • chicken broth– Use low sodium chicken broth when possible.
  • ground sausage– Look for the Jimmy Dean mild sausage or other flavors you prefer.
  • fresh parsley– Fresh parsley adds freshness and color to the stuffing.
  • fresh rosemary– Rosemary is so fragrant and is perfect herb in stuffing.
  • fresh thyme– Thyme adds another layer of flavor and freshness to the stuffing.
  • fresh sage– Find fresh sage in the produce department near the other fresh herbs.
  • kosher salt– Kosher salt is a coarse salt that is commonly used in cooking and baking.
  • freshly ground black pepper- For best tasting results use fresh ground black pepper.
thanksgiving stuffing recipe ingredients set up

How To Make The BEST Thanksgiving Stuffing Recipe

Preheat Oven. Preheat oven to 350 degrees F. Place cubed sourdough and cornbread onto a large  baking sheet.

Toast Bread Cubes. Bake for 25 minutes, until lightly toasted. Remove from oven.

Cook Vegetables. Melt butter into a large dutch oven or large pot over medium heat. Saute onions, celery, carrots and mushrooms for about 10 minutes or until veggies turn tender. Stir in garlic and cook for another minute.

Add Chicken Broth and Herbs. Pour in chicken broth, parsley, rosemary, sage, thyme, salt and pepper. Stir and reduce heat to low to simmer.

Cook Sausage. Brown sausage in skillet, drain if necessary then add to vegetable mixture.

Add Sausage Broth Mixture To Bread Cubes. Place bread cubes into a large bowl and slowly pour mixture over cubes gently stirring throughout to ensure all pieces get coated. Taste a couple pieces and season with additional salt and pepper according to taste. I added a few more pinches of kosher salt and pepper at this point.

thanksgiving stuffing in baking dish ready to bake

Transfer Stuffing To Baking Dish. Divide stuffing into a 9×13 inch baking dish and a 11×7 inch baking dish (if needing more room). Lightly spray a 9 x 13 inch baking dish with cooking spray and transfer stuffing to dish. If needed, use another small baking dish to bake stuffing.

Bake. Bake at 350 degrees F. for 25-30 minutes. Tops will get slightly golden.

If I Don’t Have Fresh Herbs Can I Use Dried?

While I recommend using fresh herbs for your homemade stuffing, you can use fresh herbs. For the parsley use 2 tablespoons of dried and 1 teaspoon each of dried rosemary, thyme and sage.

Can I Leave Out The Mushrooms?

Mushrooms are not for everyone, if they are not a favorite in your home, feel free to leave them out of the recipe. No other substitutions needed.

cooked thanksgiving stuffing in baking dish

How To Serve Thanksgiving Stuffing Recipe

Serve this homemade stuffing warm with your favorite Thanksgiving Dinner menu. Try topping  your stuffing with 1/4 cup shredded Parmesan Cheese before baking too. I’ve even added my favorite hot sauce to my bowl of stuffing before enjoying.

How To Store Leftovers

Store any leftover stuffing in an airtight container for up to 3-5 days in the refrigerator. Re-heat as needed. It’s nice to add a splash or two of chicken broth before re-heating. Keeps stuffing moist. Use your other Thanksgiving leftovers to make a turkey stuffing sandwich. Add a little gravy and even cranberry sauce. It’s delicious!

Try More Thanksgiving Recipes!

5 from 5 votes

The Best Stuffing Recipe Ever

This is without a doubt The Best Stuffing Recipe I've ever had. Made with sourdough, cornbread, and so much more. This delicious stuffing will be the star of your Thanksgiving dinner!
Course: Side Dish
Cuisine: American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Calories: 457kcal
Author: Jenny
Cost: $35
Print Pin Rate

Equipment

  • Oven
  • Dutch Oven or large pot
  • 9 x 13 inch baking dish
  • cutting board
  • chef knife
  • measuring spoons
  • measuring cups
  • mixing spoon

Ingredients

  • 1 lb Sourdough Loaf cubed
  • 12 oz baked cornbread cubed
  • 14 Tablespoons butter 1  3/4 sticks
  • 1 large onion diced (about 1 1/2 Cups)
  • 1 bunch of celery chopped (about 3 Cups)
  • 3 large carrots chopped (about 2 Cups)
  • 8 oz baby bella mushrooms chopped (about 1 1/4 Cups)
  • 2 Tablespoons minced garlic
  • 2 1/2 Cups chicken broth
  • 1/2 Cup fresh chopped parsley
  • 2 Tablespoons fresh rosemary
  • 1 Tablespoon fresh sage
  • 1/2 teaspoon ground thyme or 1 Tablespoon fresh
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh cracked black pepper
  • 1 lb Jimmy Dean Sage Sausage

Instructions

  • Preheat oven to 350 degrees F.   Place cubed sourdough and cornbread onto a large baking sheet.  Bake for 25 minutes, until lightly toasted.  Remove from oven.
  • Melt butter into a large dutch oven or large pot over medium heat.  Saute onions, celery, carrots and mushrooms for about 10 minutes or until veggies turn tender.  Stir in garlic and cook for another minute then pour in chicken broth, parsley, rosemary, sage,  thyme, salt and pepper.  Stir and reduce heat to low to simmer.
  • Brown sausage in skillet, drain if necessary then add to vegetable mixture.  Place bread cubes into a large bowl and slowly pour mixture over cubes gently stirring throughout to ensure all pieces get coated.  Taste a couple pieces and season with additional salt and pepper according to taste.  I added a few more pinches of kosher salt and pepper at this point.
  • Divide stuffing into a 9×13 inch baking dish and a 11×7 inch baking dish (if needing more room).  Bake for 25-30 minutes, until just golden brown on top.  Should still be nice and moist.  Remove from oven and serve!

Nutrition

Calories: 457kcal | Carbohydrates: 41g | Protein: 13g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 78mg | Sodium: 1013mg | Potassium: 402mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3265IU | Vitamin C: 9.7mg | Calcium: 86mg | Iron: 2.8mg
Keywords: best stuffing recipe, easy stuffing recipe, homemade stuffing, homemade stuffing recipe, how to make stuffing, stuffing recipe sausage, stuffing recipe thanksgiving, stuffing recipe with sausage, thanksgiving stuffing

Pin The BEST Stuffing Recipe!

photo collage of thanksgiving stuffing recipe
118 Responses
  1. Jena E-A

    5 stars
    By far the best and my favorite dressing ever! You won’t be disappointed. The flavor is great and it’s not mushy like some I’ve had. This will be my 3rd year making it for Thanksgiving and counting. Thank you Jenny for this!!

  2. Makenna

    5 stars
    I hated stuffing… until i made this several years ago when you first posted this recipe! It’s amazing. Like a meal on its own. Seriously, forget all other stuffing recipes. This is the one.

  3. Beck & Bulow

    I’m with Kremer , I really don’t care for stuffing,but this sounds very tempting.I always make it because everyone else likes it but, it’s not on my plate. This recipe may have me jumping the fence! Thanks for sharing.

  4. Evelyn

    5 stars
    I have used various recipes like this one and very excited to try, what appears to be the cherry on top recipe! I also use organic sausage (Beelers) and it adds a delectable flavor! Thx for posting this! ❤️From Texas!

  5. A.s. Kennedy

    You can bake the dressing ahead of time and freeze it but II prefer preparing it up to the point of baking, then freezing it. Once it’s defrosted in the refrigerator, the dressing goes into the oven on Christmas or Thanksgiving day for the final baking step.

  6. Patty

    5 stars
    I make this every year it is my favorite dish of Thanksgiving and Christmas! This year I am making it the day before, I think it is so much better left over. Thanks for sharing such an amazing recipe! We love your cookbook too! I use many of the recipes weekly!

      1. Makenna

        5 stars
        Ive used this recipe of yours for years now and it really is the best stuffing ever! I didn’t even know I liked stuffing until this delicious gem entered my life. Seriously. Just use this recipe and throw all other stuffing recipes away. It’s amazing leftover too. 💜

  7. Baltisraul

    This is perfect for our family, 1/2 like cornbread the other 1/2 like Yankee dressing. My great aunt gave me a tip years ago about dressing. When you believe you have added enough celery, add more. She was soooo right. It does make a big difference.

  8. Charee Walter

    I just made this, haven’t baked it yet will do that on turkey day (tomorrow) but after 10-15 taste tests to make sure it was just right I do believe this is going to be the best stuffing I have made yet. Thanks for sharing this great recipe.

  9. cookie crunchies

    Its such as yoou read my thoughts! You appear to know a lot
    approximately this, like you wrote the e-book in it orr something.
    I think that you just could do with some % to pressure the message home a bit,
    however instead of that, that is magnificent blog.A fantastic read.

    I will certainly be back.

  10. Baltisraul

    The key for us and this great recipe was the amount of celery. You nailed it! My grandmother always said ‘when you think you have added enough celery, add more’! This made way to much for stuffing so we baked it and had it as dressing on the side. We would have needed a 35 lbs turkey to get it all in the bird. ha ha Stuffing can be a little tricky to get cooked properly and you can’t pack the bird completely full or the stuffing and most of the bird won’t reach temp.
    We will be using this recipe for our Christmas meal. Thanks so much for posting it.

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  12. Jackie

    If I could only choose one thing to eat on Thanksgiving… it would be this!! I just made it and it barely made it into the oven before I had a few spoonfuls! It’s amazing! Thanks for sharing!

  13. Paddy

    This is true to it’s name, ‘best ever ‘. Only change I made was to double the celery. The name of the recipe is a bit confusing. It say’s stuffing but then it say’s to bake it instead of putting it in the bird? Don’t you stuff a turkey and bake dressing?

    1. Paddy

      Aimee,
      I would poll your guest in advance to see who likes sage sausage. Our family likes sage sausage in this recipe but most times we go with the Jimmy Dean hot variety with a dash of sage seasoning. I already know to stay away from maple flavored sausage for my family and friends. So I guess the answer to your question would be to use whatever sausage the majority likes the best. You could also substitute bacon. Everybody loves bacon.

      1. Aimee

        Thanks! So, I asked and they want just regular. So you think it will still have a good taste?? There’s quite a few seasonings so I would think I’d be ok but want to make sure:)

  14. Linda

    Hi jenny,

    Im going to try this recipe this year for thanksgiving. I was thinking if stuffing the turkey and cooking it together. The turkey would be baking for 4-6 hrs. Would that be a good idea or to bake it separate? Im just afraid it might be baking too long and itll be burnt.

  15. Brooke

    I have never made stuffing from scratch before and this stuffing recipe was perfect! My family has never raved about a dish this much before and it was a hit! I did add a little bit more chicken stock because my bread was so dry and I added more mushrooms because they’re my favorite but it was still sooooooo delicious. I’m definitely making this again next year!
    Thank you!

  16. Kelly

    I’m Southern, and have *always* made the same dressing…but this year, I had a hankerin’ for something new, so I made this…and I can’t keep my fingers out of it…SO good!

  17. Nicky

    I have been hosting Thanksgiving for the past four years at my house. I usually assign people side dishes, but I’m in charge of the turkey and the stuffing. This recipe absolutely rocks! Kudos to you girl, you created a fabulous stuffing!

        1. Jenny

          Hi Sheryl, Yes, you can leave out the sausage, I’ve only ever prepared this in a baking dish, not inside the bird.

  18. Kelly

    I just had to leave a comment about how amazing this stuffing is. I will start by adding that I DID omit the mushrooms and carrots as there are some picky eaters in the group. Every year I am in charge of the stuffing for Thanksgiving…a job I am glad to take on! Every year I change it up a little and though I usually enjoy what I come up with nothing has ever really hit the bullseye. Let me just say: this past Thanksgiving I used this recipe and it was such a HUGE hit that I can honestly say I will save and keep this stuffing recipe forever and I don’t plan on ever deviating from it! Thanks for sharing this! I am even having my husband make it for me for my birthday dinner this year…can’t wait! 🙂

  19. Mary

    I made this for thanksgiving this year. It truly was the best stuffing ever. A hit with my 14 mos old. I won’t wait til next November to make this again.

  20. Lauren

    Would this stuffing work if I substituted the carrots for apples and cut the whole recipe in half? Would I need to cut the baking time or anything?
    I would love to try this!!

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