This Thanksgiving stuffing recipe is the one everyone asks me for. Loaded with Italian sausage, apples, mushrooms, pecans and fresh herbs, this easy stuffing recipe is the ultimate side dish for your holiday meal. Make it in the oven or the slow cooker, and make it ahead if you like.
Prep Time: 25 Minutes – Cook Time: 40 minutes in oven, 4 hours in slow cooker – Serves: 10-12 – Make Ahead Options
In my humble opinion, Thanksgiving dinner is all about the sides! Yes, the turkey is the centerpiece of the meal, and you cannot have Thanksgiving dinner without a really spectacular bird. (By the way, I’ve got 3 Easy Tips for a Moist and Delicious Turkey that you need to check out!)
But there are certain sides, like good Parmesan Mashed Potatoes, asparagus or green beans, cranberry sauce, and dinner rolls with butter, that are a must. Another must: a really awesome stuffing recipe, like my Everything Thanksgiving Stuffing.
I came up with this stuffing recipe a number of years ago when I first hosted Thanksgiving for my husband’s family. It has the perfect amount of flavor, texture and crunch to pair with the other sides on your holiday menu.
| At A Glance | |
| Prep Time | 25 minutes |
| Cook Time | 40 minutes in oven, 3-4 hours in slow cooker |
| Serves | 10-12 people |
| Make-Ahead | Yes, 2 Ways |
Why You’ll Love This Thanksgiving Stuffing
- Big flavor. Sausage, two kinds of mushrooms, apple and sage make this taste like the holiday.
- No drying bread. Seasoned and cornbread stuffing cubes make it quick.
- Oven or slow cooker. The slow cooker frees up oven space on the big day.
- Make it ahead. Two methods so you can do the work before Thanksgiving.
- Great texture. Crunchy pecans, tender mushrooms and a crisp top in the oven.
What’s in Everything Thanksgiving Stuffing?
This stuffing has onion, parsley, celery, pecans, apples, sausage, mushrooms, along with the cornbread and seasoned stuffing cubes and seasoning. You’ll moisten the mixture with broth for the most perfect side dish that will grace your holiday table. The texture of this stuffing recipe is amazing.
Here is a quick-reference list of the ingredients. I’ve linked my preferred ingredients to Target (affiliate links) in case you need a last-minute pickup or drive-up order. For exact amounts, scroll to the recipe card below.
| Ingredient | Why it’s here | Swap |
|---|---|---|
| Bulk Italian sausage | Mild Italian sausage adds savory flavor. Buy bulk, or buy links and remove the casings before browning. | Turkey sausage, or skip it (see variations) |
| Olive oil | Browns the vegetables | Butter |
| Baby bella mushrooms | Earthy flavor. Leave them out if you have guests who don’t like mushrooms. | Extra celery or onion |
| Shiitake mushrooms | Adds flavor and volume | More baby bellas |
| Yellow onion | Traditional in most stuffing recipes | Sweet onion |
| Granny Smith apple | Sweet-tart, and complements the sausage | Any firm baking apple |
| Celery | Traditional; adds texture and flavor | None needed |
| Seasoned stuffing cubes | Seasoned cubes (like Pepperidge Farm) are sold during the holidays and soak up broth evenly | Dried bread cubes plus extra sage |
| Cornbread stuffing cubes | Adds a slightly sweet, crumbly texture | Homemade cornbread, dried out |
| Pecans | Crunch in every bite. Halves or chopped both work. | Walnuts |
| Fresh parsley | Herby flavor and green color | None needed |
| Fresh sage | The classic stuffing herb, and it pairs well with turkey | 1 tsp dried sage for 1 Tbsp fresh |
| Chicken broth or stock | Moistens the cubes | Vegetable broth |
| Salt and pepper | Season to taste |
Stuffing cubes vs. fresh bread
| Stuffing cubes (this recipe) | Fresh bread you dry yourself | |
|---|---|---|
| Prep | Open the bag | Cube and let it dry overnight, or bake it low until firm |
| Texture | Soft, even, soaks up broth | Chewier, crispier edges |
| Flavor | Pre-seasoned | You season it yourself |
How to Make Thanksgiving Stuffing, Step by Step
1. Brown the sausage. In a large skillet over medium-high heat, cook the sausage until no longer pink. Drain the excess grease and move the sausage to a large mixing bowl.
2. Sauté the vegetables. In the same skillet, heat the olive oil. Add both mushrooms, the onion, apple and celery and sauté 7 to 10 minutes until tender. Add them to the bowl with the sausage.
3. Add the stuffing cubes. To your slow cooker or baking dish, add in the stuffing cubes. Add in the browned sausage and the sauteed vegetables (apples, celery, mushrooms and onions).
4. Add in the spices, herbs and pecans. To the rest of the stuffing ingredients add in the spices, herbs and pecans.
5. Add the broth. Add the broth gradually, stirring, until the mixture is moist but not soupy. Stir everything together well with a rubber scraper so that all ingredients are well incorporated and moisened with the broth.
6. Bake. Spray a 9 x 13 baking dish with nonstick spray, add the stuffing, and bake at 350°F for 40 to 45 minutes, until golden on top and 165°F in the center. For a slow cooker (what I’m using above) cook on low for 3-4 hours.
What is the difference between stuffing and dressing?
Traditionally, stuffing is typically baked inside a turkey. Dressing is baked in a baking dish or slow cooker. With this recipe, you can do either. To be honest, I’ve never “stuffed a turkey” with stuffing. It takes longer to cook the turkey, which you then have to worry about the meat over-cooking and drying out before the stuffing is cooked through.
| Stuffing | Dressing | |
| Cooked | Inside the bird | In a baking dish |
| Texture | Soft and moist | Crisper on top |
| Make ahead | Mix right before it goes into the bird | Yes |
Many people use the two words for the same thing, and so do I.
Can I make this Thanksgiving Stuffing Recipe in the Slow Cooker?
Yes. This stuffing recipe can be cooked in the oven OR the slow cooker. I’ve done it in both, and it turns out amazing each way. I actually prefer the slow-cooker option, as it frees up desperately needed oven space on the day of your holiday dinner. You’ll likely have rolls, pies, other sides and the turkey all needing the oven.
Slow cooker directions: Make the recipe through step 4. Add the stuffing to a greased slow cooker, keep the lid on, and cook on low for 4 to 6 hours, until the center reaches 165°F. Don’t put frozen stuffing in the slow cooker.
Can I make the stuffing the day before Thanksgiving?
Yes, two ways:
- Option 1: Bake it fully. Bake, let it cool in the dish, cover and refrigerate. Refrigerate within 2 hours of baking. On Thanksgiving, let it come to room temperature and reheat in the dish at 325°F for 20 to 30 minutes until it reaches 165°F in the center.
- Option 2: Prep everything. Cool the cooked sausage and vegetables and refrigerate them in a covered container. Keep the cubes dry and the broth in the fridge. On Thanksgiving, combine everything in the baking dish, add the broth, toss well, and bake as directed.
Do you put eggs in stuffing?
Not necessarily. I’ve made it both ways. I leave eggs out of this recipe because the broth and other ingredients keep it plenty moist. If you want a more bread-pudding or soufflé-like texture, mix in 1 egg.
Stuffing Variations and Substitutions
| Change | How |
|---|---|
| Add cranberries | Stir in about 1/2 cup dried cranberries with the cubes |
| No sausage / Vegetarian Option | Skip the sausage and use vegetable broth; add an extra tablespoon of olive oil for the vegetables |
| No mushrooms | Leave them out and add an extra rib of celery |
| Different herbs | Add a little thyme or rosemary with the sage |
| Gluten-free | Use gluten-free stuffing cubes; check the broth and sausage labels |
Make-Ahead, Storing, Freezing and Reheating
| When | What to do |
|---|---|
| Day before | Use Option 1 or Option 2 above |
| Leftovers | Refrigerate within 2 hours in a covered container. Eat within 3 to 4 days. |
| Freezing | Bake, cool and freeze in an airtight container. Reheat from frozen in the oven, not the slow cooker. |
| Reheating | Cover and heat at 325°F until it reaches 165°F in the center. Add a splash of broth if it looks dry. |
Is It Safe to Cook Stuffing Inside the Turkey?
The USDA recommends cooking stuffing separately. If you do stuff the bird, the stuffing has to reach 165°F in the center, even if the turkey itself is done, and you need a food thermometer to know. Baked in a dish, stuffing still needs to reach 165°F. That’s one more reason I bake mine in a dish. Read the full guidance on the USDA’s stuffing and food safety page.
Tips for the Best Stuffing
| Problem | Fix |
|---|---|
| Too dry | Add broth a little at a time and toss |
| Too wet | Bake uncovered a bit longer |
| Bland | Add salt, pepper and a pinch more sage |
| Soft top | Bake uncovered, in the oven |
Can I make the stuffing the day before Thanksgiving?
Yes. You can do this two ways:
- Option 1: Make the stuffing and bake entirely. Let it cool in the baking dish, then wrap with plastic wrap and refrigerate. On Thanksgiving day, pull out of the refrigerator and let it come to room temperature. Reheat in its original baking dish at 325 for 20-30 minutes until heated through.
- Option 2: Prep all of the ingredients, combine with the stuffing mix and add to the baking dish. Leave off the broth. Wrap with plastic wrap and refrigerate. When ready to bake on Thanksgiving day, remove the plastic wrap, and add the broth. Toss well to combine the broth and other ingredients. Bake as directed.
Stuffing FAQ
Yes. Bake it, cool it, and freeze it in an airtight container. Reheat in the oven until it reaches 165°F.
Add the broth gradually until the mixture is moist, and cover leftovers when you reheat.
Yes, see the variations table above.
165°F in the center, measured with a food thermometer.
What to serve with stuffing
Round out your holiday menu with these sides:
- Healthy Green Been Casserole
- Hasselback Sweet Potatoes
- Ruth’s Chris Sweet Potato Casserole
- Roasted Rainbow Carrots
- Roasted Butternut Squash Medley
- Parmesan Mashed Potatoes
- Slow Cooker Cheesy Hash Brown Casserole
- Cranberry Citrus Salad with Goat Cheese & Pecans
- Harvest Salad with Butternut Squash
- Paula Deen’s Corn Casserole
- Sweet Potato Casserole with Marshmallows
For the main dish on your holiday table:
- Easy Slow Cooker Turkey Breast
- Apple Cider Turkey Brine
- Citrus Turkey Brine
- How to Dry Brine A Turkey
- How to Cook A Moist Turkey
- Oven Baked Snow Crab Legs
- Garlic Herb Roast Beef
- Orange Glazed Spiral Ham
- The Best Turkey Brine Recipes
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Everything Thanksgiving Stuffing with Sausage, Apples and Mushrooms
Equipment
- Slow Cooker My Cuisinart Slow Cooker / Multi-Cooker is on of my favorite appliances!
- Large Skillet This large Anolon 12" Skillet is ideal for browning meats, cooking sauces and more!
- Cutting Boards This 3-Pack of non-slip cutting boards are a fantastic tool for every home cook.
- 9 x 13" Baking Dish Great for casseroles, baked vegetables and stuffing.
Ingredients
- 1/2 lb. bulk Italian Sausage
- 2 Tbsp. olive oil
- 1 (8 oz. pkg.) baby Bella mushrooms roughly sliced and chopped
- 1 (5 oz. pkg.) shiitake mushrooms roughly sliced and chopped
- 1 medium yellow onion chopped
- 1 medium Granny Smith apple peeled and diced
- 2 ribs celery, chopped
- 4 cups seasoned stuffing cubes
- 3 cups cornbread stuffing cubes
- 1/2 cup pecans roughly chopped
- 1/3 cup fresh parsley chopped
- 1 Tablespoon fresh sage, minced (or 1 tsp. dried)
- 2 (14.5 oz. cans) chicken broth (about 3 1/2 cups), added gradually
- salt and pepper to taste
Instructions
- In a large skillet, brown the sausage over medium high heat until no longer pink. Drain off any excess grease, and transfer to a large mixing bowl.
- In the same skillet, add the olive oil, and bring heat back up to medium high. Add both types of mushrooms, onion, apple and celery and sautee for 7-10 minutes or until tender. Transfer sauteed ingredients to the large bowl with the sausage.
- To the bowl with the cooked ingredients, add both types of stuffing cubes, pecans, parsley, and sage. Stir all ingredients together to combine and gradually add the chicken broth to moisten the stuffing mixture. Season with salt and pepper to taste.
- Oven: Spray a 9 x 13" baking dish with non-stick cooking spray. Transfer stuffing mixture to prepared dish, and bake for 40-45 minutes at 350 degrees, until golden on top and 165°F in the center.
Slow Cooker Directions:
- Transfer the stuffing to a greased slow cooker, keep the lid on, and cook on low for 4 to 6 hours until 165°F in the center.
Notes
- Make ahead: bake fully and refrigerate, or refrigerate the cooked sausage and vegetables separately and combine with the cubes and broth right before baking.
- Reheat to 165°F. Refrigerate leftovers within 2 hours.
- For a softer, bread-pudding texture, mix in 1 egg.
- Skip the mushrooms or sausage if you need to; see the variations table in the post above.
Nutrition
This looks great – Thanks for sharing on the What’s for Dinner Link up!
I like the idea of two kinds of mushrooms – Thanks for sharing at the What’s for Dinner Party!
That sounds yummy! I usually just add carrots, celery, pecans and craisins to ours.
Your post is awesome and thanks so much for sharing it with us at Full Plate Thursday. Hope you have a great week and come back to see us real soon!
Miz Helen
I add cranberries
Oh, this looks fantastic. Love all of your photos, too, and they are making me very hungry. I was initially on stuffing duty this year, but was asked to make something else the other day… now I want to share this recipe with the person in charge of making the stuffing (though I wonder if removing the sausage would make a big difference?!). Thanks for sharing, and happy weekend and almost Thanksgiving! Stopping in from SITS Sharefest today 🙂
What a yummy looking stuffing- one of my favorite Thanksgiving sides. Thanks for sharing at Merry Monday
This sounds incredible! Already pinned so I can find it later this month 😉 Thank you for sharing your stuffing recipe at Merry Monday!
Thanks for sharing at the To Grandma’s House We Go DIY, Crafts, Recipes and More Link Party. I pinned this! Hope to have you join again next week!
Looks delicious! Thanks for sharing at Home Sweet Home!