The Best Stuffing Recipe Ever

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

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
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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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104 Responses
  1. This stuffing sounds incredible! I’ve heard about cornbread in stuffing but never tried it. I am never in charge of the turkey, so I never do the stuffing…but maybe I”ll ask if I can bring some to the meal this year 🙂

  2. One of my favorite stuffing recipes is similar to this, but instead of cornbread, it has apples. The sweet and savory at the same time is to die for. This recipe makes me wish I was cooking Thanksgiving this year. This looks amazing!

  3. Looks delicious! I love how stuffing is one of those things that you can just wing it and add whatever you want. What is your sweet family going to do with all of that stuffing? I feel a stuffing-leftovers post coming on 😉

  4. Charlotte

    In the south we call it dressing and thats basically the same recipe we use except without the mushrooms and carrots. And its just not dressing without the cornbread!! 😀

  5. You have now made me crave Stuffing! I wish you had posted this recipe back in October for the Canadian Thanksgiving. 😀 That looks so good i will have to definietly try your recipe!

  6. Lauren

    I definitely do not like stuffing, but that looks delicious even to me! I might actually have to try making this. Thanks, Jenny! 🙂

  7. VickiT

    Oh what wonderful looking stuffing! I have to say my weakness is sourdough bread so I may need to buy a 2nd loaf or it may ‘somehow’ disappear before it makes it into that recipes. haha I will admit I normally don’t like stuffing with sausage but this one looks awesome so we may need to try this one this year. And I say ‘we’ because hubby will be doing almost all the cooking this year because I just had hand surgery and can’t do much of anything at all given a cast on my dominant hand. oops. I don’t think even as stubborn as I am about being such an independent woman, or stubborn as he would say, that he’s going to allow me anywhere my chef’s knife right now. LOL

  8. Lori Allberry

    Waaaaaaaaaaaaaaaaah! I have to complain Jenny! I just have to – my complaint is that I can not run home and make this IMMEDIATELY!
    I am stuck at work!
    This looks A-MAAAAZ-INNNNNNGGGGGGGG!

    I have been waiting and waiting for this since your tease yesterday!
    Thank You for sharing!

    ♥Lori

  9. I have a stuffing recipe I like (your sounds yummy to with the sausage and mushrooms!) and it makes a ton. I wish the rest of my family appreciated stuffing as much as I do. Even I can only eat so much stuffing!

    Maybe I’ll try yours this year!

  10. Mary Prillaman

    I am definitely making this for Thanksgiving. Would this be a good stuffing to stuff the bird with? This will be my first year attempting to make the Thanksgiving turkey and I am a complete novice.

  11. Aside from the mushrooms it sounds delicious. This would go great with the turkey recipe Im going to make this year which I will try and feature on my blog. Also my hubby doesnt like stuffing but I think this one he would like since it has ingredients he loves like cornbread, sourdough bread and sausage. Thanks for a great recipe

  12. I just happen to think my mom’s stuffing is the best ever 🙂 But it actually looks quite similar to yours… The sausage totally makes it!! And we add lots of Bell’s seasoning, too!

  13. Courtney

    Southern here too, so it is dressing at my house. Mine is very close..I like your idea of the carrots. If there is anyway you can smoke that Jimmy Dean sausage for a couple of hours in a smoker it REALLY kicks it up a notch. People always try to figure out what the extra kick is in my dressing.
    Thanks for all your wonderful recipes!

  14. There’s nothing about this stuffing that I don’t like! I’ve also never tried it with cornbread before, and simply must after seeing this. Yum!

  15. janessa

    This looks amazing! I don’t know how i feel about cornbread because I hate cornbread, but hubby loves it, so I might give it a try. ONE QUESTION though, could you cook this stuffing in the turkey? What do you think?????? Thanks!

    1. Hi Janessa,
      I think this recipe would be fine stuffed inside the turkey, just check the temperature of the turkey to make sure it’s all cooked through around the stuffing 🙂

  16. Wow- you make everything look so easy with those step-by-step pictures.. then I see the ingredients list. HA! You are a true inspiration! I’ve never had a stuffing with this combo of ingredients.. my mom always makes her famous chestnut stuffing.
    I can’t wait to see what dessert you whip up for the holidays!

  17. Jackie

    Hi Jenny

    I was wondering if I could use those shady brook farms italian turkey sausages in this recipe. Or do you need the sweetness of the jimmy dean sausages in this recipe.

  18. That looks amazing! Unfortunately, the one thing my husband has to have at Thanksgiving is his mother’s stuffing…Maybe I’ll make 2 kinds of stuffing this year.

  19. BROOKIE

    hey jennie,
    i have a question…will the top be alittle crispy? or is the whole thing moist? this stuffing looks so delicious, but i always liked the crispy top and the moist middle. could i just cook it alittle longer or would that ruin it?? this recipe looks divine! thank you for your site jenny, it is my favorite!!

    1. Hi Brookie,
      If you want to make the top a little more crispy, I would dollop a little softened butter evenly over the top (as if we need more butter? 🙂 This will give it a nice little crust, but the inside will still be nice and moist, enjoy!

  20. I can’t wait to make this for Thanksgiving.

    Also, I just have to tell you that I have been stalking your site for a while and I just love it. I love your recipes and the photos are gorgeous. Please keep up the awesome work, my hungry tummy demand it. 🙂

  21. I have been surfing the websites for an awesome stuffing recipe and this sure looks like a winner. Two questions. How many will this serve and can I make it a day or two ahead. Thanks

    1. Hi Diane,
      This makes two 9×13 inch dishes, so I am thinking about 24 total. I would make it one day in advance at the most. My leftovers were delicious so I think it will be fine 🙂

  22. Tiffani

    Hi Jenny,
    I plan on making this stuffing for Thanksgiving. Do you have any tips on making ahead and freezing? Would it work to make the whole thing, and freeze the pans? Or maybe just some of the individual ingredients, then thaw and assemble the day of? Any tips would be really helpful, since I’m not a big stuffing fan, and am not that experienced making it. Love your site – I visit every day!

    1. Hi Tiffani,
      I would prepare the whole thing one day in advance at the most. I wouldn’t freeze it, only because I haven’t tried it and I’d hate to waste all of that stuffing!!

      Anyway, if you can do it a day in advance then just warm it the day of, you should be just fine 🙂 Happy eating!

  23. Lynn

    After deciding to make a different homemade stuffing this year, I’ve been looking and looking for a dressing recipe that combines cornbread and sourdough because it sounded so good to me. This looks great, can’t wait to try it, and I’m glad to see I’m not crazy thinking of putting these 2 breads together!

  24. Shannon

    I feel a Simon & Garfunkel song coming on…did anyone else notice? Parsley, Sage, Rosemary, & Thyme. I really want to try this recipe, it looks waaaaaay better than the boxed stuff!

  25. Erica

    Hi Jenny,

    This looks soooo good, and I went to the store got my stuff, so excited to try it..but question..you say each dish is 12 servings? just want to make sure, cause I do need a lg portion, and was wondering if I should double it, but if each dish is 12 servings, that brings the grand total to 24 servings total?

    just double checking..
    thx for your amazing site, I go to it regularly..

  26. Hi, If I prepare this tonight but don’t bake it till tomorrow will it be mushy?? or should I just prepare it early in the morning and bake it late? thank you 🙂
    I am going to make your little pecan cheesecakes and stuffing so I can’t wait..
    Mandy

  27. crystal

    OH MY GOODNESS! I just made this for tomorrow (Thanksgiving) and I’m slapping my hand to stop sampling!!! My 2 year old daughter keeps begging for another bite! Absolutely yummy!!! :O)

    Thank you! I love your blog 🙂

  28. I wanted to come back and tell you that your delicious stuffing recipe was a hit with my family. I followed each step of the recipe and it really helped with your photos. I loved the sage flavor and the sausage was more in the background of the flavors. I will definitely make this one again next year.

    My husband’s favorite part of the Thanksgiving meal is stuffing and he loved it. So thank you.

    Blessings,
    Debbie

  29. corinne

    This was great even though my roommates got drunk the night before and ate all the sourdough, and I could only find french to replace it morning of, and I cut the bread in unreasonably large chunks… still delicious! Thanks!

  30. Jenny

    I made this for Turkey Day and everyone absolutely loved it! This was my first time cooking for Thanksgiving and I will make continue to make this every Turkey day and Christmas! Thanks 🙂

  31. Jessi

    OMGoodness!!! This was the best stuffing ever! I made it for my family at Thanksgiving and they loved it. My dad even looked at my mom and said “I love what you did with the stuffing this year”. My mom looked at me and said “its Jessi’s recipe”. I felt guilty claiming it but I did anyways. So thank YOU for a great recipe. Here’s a secret I also passed along your blog to my sister who is now stalking you too (just like me!). Keep up the great stuff!!!

  32. Alexa Elsberry

    One year the turkey didn’t get the chance to thaw all the way and we had to take an ice pick to the cavity before we could start cooking it! Disaster!

  33. Makenna

    I made this last year for Thanksgiving and it was indeed, The Best Stuffing Ever! If you are looking for a stuffing recipe this year, look no further. It is on my keeper list!

  34. Just wanted to say I made this for our pre-Thanksgiving neighborhood get together last night and it recieved very high compliments. I think it is a great combo of the more southern cornbread “dressing” and the typical yankee “stuffing”. Glad it made an extra pan because last night’s pan is GONE! 😉

  35. Jacqueline

    I just made this as a trial run tonight for Thanksgiving. It’s delicious. Making some small tweaks due to my own inexperience cooking but overall a 10!

  36. Roberta

    The only thing I add to my stuffing (which is amazingly similar, except I don’t cube I just tear it all into pieces) is I make Jalapeno cornbread and use that… and the Jimmy Dean Hot Sausage. I mean, we are Mexicans. 🙂

  37. dizzyelk

    Looks good, one nitpick. As written, that’s a dressing. Its only stuffing if its stuffed into something.

  38. I made this last year and it was phenomenal! I made it again this year already, with some tweaks that I noted last year, and it’s just as wonderful as I remembered. I will be making this for years to come!!!

  39. 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!!

  40. 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.

  41. 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! 🙂

  42. 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!

  43. 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!

  44. 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!

  45. 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.

    1. 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:)

  46. 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?

  47. 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!

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  49. 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.

  50. 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.

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  51. 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.

  52. 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.

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