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!
Table of Contents
- Thanksgiving Stuffing Recipe
- Why You’ll Love This Recipe
- Ingredients For The BEST Thanksgiving Stuffing Recipe
- How To Make The BEST Thanksgiving Stuffing Recipe
- If I Don’t Have Fresh Herbs Can I Use Dried?
- Can I Leave Out The Mushrooms?
- How To Serve Thanksgiving Stuffing Recipe
- How To Store Leftovers
- Try More Thanksgiving Recipes!
- Get the 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.
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!
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.
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.
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.
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!
The Best Stuffing Recipe Ever
- Dutch Oven or large pot
- 9 x 13 inch baking dish
- cutting board
- chef knife
- measuring spoons
- measuring cups
- mixing spoon
- 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
- 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!