Classic Thanksgiving Stuffing with Sausage and Mushrooms

No Thanksgiving table feels complete without a generous dish of classic stuffing, warm from the oven and filled with savory aromas of herbs, butter, and slow-cooked vegetables. This classic Thanksgiving stuffing with sausage and mushrooms is the kind of recipe that brings everyone back for seconds — and sparks nostalgic conversations about holiday meals from years past.

Stuffing isn’t just a side dish; it’s a tradition. It’s the recipe people remember, request, and quietly judge every year. This version stays true to the classic while adding depth and richness from browned sausage and earthy mushrooms. The result is hearty, moist, and deeply flavorful, with just enough crisp edges to satisfy everyone at the table.

Whether you call it stuffing or dressing, bake it inside the bird or serve it straight from the casserole dish, this recipe delivers everything a Thanksgiving stuffing should be: comforting, aromatic, and perfectly balanced.

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Why This Stuffing Recipe Works Every Time

This stuffing succeeds because it honors traditional flavors while using smart techniques that guarantee great texture.

• Sausage adds richness and savory depth
• Mushrooms bring moisture and umami flavor
• Butter keeps the stuffing tender and flavorful
• Eggs help the mixture set without drying out
• Baking creates crispy edges with a soft center

Unlike dry or bland stuffing, this recipe stays moist without becoming soggy. Each bite delivers bread soaked in herb-infused broth, studded with golden sausage and tender mushrooms.

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Ingredients

These classic ingredients come together to create a stuffing that tastes like Thanksgiving itself.

• 12 cups day-old bread cubes (white, sourdough, or rustic loaf)
• 1 lb Italian sausage (mild or sage), casings removed
• 10 oz mushrooms, sliced
• 1 large onion, finely chopped
• 3 celery stalks, diced
• 3 cloves garlic, minced
• ¾ cup unsalted butter
• 2 ½ cups chicken or turkey broth, warmed
• 2 large eggs, lightly beaten
• 1 tbsp fresh sage, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh parsley, plus more for garnish
• 1 ½ tsp salt (adjust to taste)
• ¾ tsp black pepper

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Instructions

Follow these steps for perfectly balanced Thanksgiving stuffing every time.

1. Prepare the Bread
   If your bread isn’t already dry, spread the cubes on a baking sheet and bake at 300°F (150°C) for 15–20 minutes until dry but not browned.
2. Cook the Sausage
   In a large skillet over medium heat, cook the sausage until browned and cooked through. Break it into small pieces. Transfer to a large mixing bowl.
3. Sauté the Vegetables
   In the same skillet, melt butter. Add onion and celery and cook until soft, about 5 minutes. Add mushrooms and cook until they release moisture and turn golden. Stir in garlic and cook 30 seconds.
4. Combine Ingredients
   Add sautéed vegetables to the bowl with sausage. Add bread cubes, herbs, salt, and pepper. Toss gently to combine.
5. Add Broth and Eggs
   Slowly pour in warm broth, stirring gently. Add beaten eggs and mix until evenly distributed.
6. Transfer to Baking Dish
   Spread stuffing mixture into a greased 9×13-inch baking dish. Dot the top with extra butter if desired.
7. Bake
   Cover with foil and bake at 350°F (175°C) for 30 minutes. Uncover and bake another 20–25 minutes until golden and crisp on top.
8. Rest and Serve
   Let rest for 10 minutes before serving. Garnish with fresh parsley.

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Stuffing vs. Dressing: What’s the Difference?

Traditionally, stuffing is cooked inside the turkey, while dressing is baked separately. Today, most home cooks prefer baking it in a casserole dish for food safety and better texture control. This recipe works beautifully either way, though baking separately ensures crisp edges and even cooking.

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Make-Ahead & Storage Tips

Thanksgiving cooking is stressful enough — this recipe helps lighten the load.

Make Ahead:
Assemble the stuffing (without baking), cover tightly, and refrigerate up to 24 hours. Add ¼ cup extra broth before baking.

Freezing:
Freeze unbaked stuffing for up to 1 month. Thaw overnight before baking.

Leftovers:
Store baked stuffing in an airtight container in the refrigerator for up to 4 days.

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Flavor Variations

Want to customize your stuffing? Try these variations:

Apple Sausage Stuffing
Add 1½ cups diced apple for sweetness.

Cranberry Mushroom Stuffing
Stir in dried cranberries for a festive twist.

Extra Herby Classic
Add rosemary and marjoram for deeper herb flavor.

Cheesy Holiday Stuffing
Mix in grated parmesan or gruyère before baking.

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What to Serve with Sausage and Mushroom Stuffing

This stuffing pairs perfectly with:

• Roast turkey or chicken
• Creamy mashed potatoes
• Green bean casserole
• Cranberry sauce
• Turkey gravy

It’s also delicious the next day with a fried egg on top or tucked into a turkey sandwich.

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A Thanksgiving Staple with Deep Roots

Stuffing has been part of celebratory meals for centuries, with early versions appearing in European cuisine long before Thanksgiving existed. Over time, American cooks adapted the dish using bread, local herbs, and seasonal ingredients. Sausage stuffing became especially popular for its richness and ability to turn a simple bread dish into a hearty, satisfying centerpiece.

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Final Thoughts

This classic Thanksgiving stuffing with sausage and mushrooms delivers everything people expect from a holiday favorite: warmth, comfort, and unforgettable flavor. It’s traditional without being boring, hearty without being heavy, and reliable enough to earn its place on your table year after year.

Once you serve this stuffing, it won’t just be a side dish — it’ll be a tradition.