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

Keyword 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

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 457kcal

Author Jenny

Cost $35

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 9x13 inch baking dish and a 11x7 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