The Best Stuffing Recipe Ever

5 from 1 vote

Sharing our very favorite Thanksgiving Stuffing Recipe today! 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

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.

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

thanksgiving stuffing recipe

How To Make The BEST Thanksgiving Stuffing Recipe

  1. Preheat oven to 350 degrees F.   Place cubed sourdough and cornbread onto a large jellyroll baking sheet.  Bake for 25 minutes, until lightly toasted.  Remove from oven.
  2. Melt butter into a large dutch oven or large rimmed skillet 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.
  3. 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.
  4. Divide stuffing into a 9×13 inch baking dish and a 11×7 inch baking dish.  Bake for 25-30 minutes, until just golden brown on top.  Should still be nice and moist.  Remove from oven and serve!

stuffing recipe

Cube the cornbread and add to the sheet of sourdough. Toast the cubes of bread until nice and toasted.

stuffing recipe

While the bread is toasting, prepare the vegetables. Chop and dice your vegetables close to the same size.

stuffing recipe

Melt the butter to get ready to saute the vegetables.

stuffing recipe

Saute the vegetables until softened, about 15 minutes, stirring often.

stuffing recipe

Pour in the chicken broth and fresh herbs.

stuffing recipe

Brown your breakfast sausage, drain, then pour into pot of cooked veggies.

stuffing recipe

Place those toasted bread cubes into a VERY large bowl and slowly add the sausage and veggie mixture to the cubes, while stirring throughout.

stuffing recipe

How to Cook Stuffing

Once you’ve carefully mixed the stuffing, transfer to 2 baking dishes and bake for 25-30 minutes.

stuffing recipe

5 from 1 vote

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 mins
Cook Time 30 mins
Total Time 50 mins
Servings: 12 servings
Calories: 457kcal
Print Pin Rate

Equipment

  • Oven

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 jellyroll baking sheet.  Bake for 25 minutes, until lightly toasted.  Remove from oven.
  • Melt butter into a large dutch oven or large rimmed skillet 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 9x13 inch baking dish and a 11x7 inch baking dish.  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

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thanksgiving stuffing recipe

 

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109 Responses
  1. 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.

  2. 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!

  3. 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.

  4. 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.

  5. 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.

  6. 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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  8. 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!

  9. 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:)

  10. 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.

  11. 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!

  12. 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!

  13. 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!

  14. 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! 🙂

  15. 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.

  16. 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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