Our Best Thanksgiving Stuffing Recipe!
This Thanksgiving stuffing recipe will be an instant holiday dinner favorite with everyone at the table! Loaded with apples, sausage, mushrooms, pecans and more, this easy stuffing recipe is the ultimate side dish for your holiday meal. Can be made in the oven or slow cooker!
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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 are a must. Another must: a really awesome stuffing recipe, like my Everything Thanksgiving Stuffing!
What does this Easy Stuffing Recipe include?
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.
I came up with this stuffing recipe a number of years ago when I first hosted Thanksgiving for my husbands family. It has the perfect amount of flavor, texture and crunch that pairs perfectly with the other sides in your holiday menu.
What is the difference between stuffing and dressing?
Traditionally, stuffing is typically baked inside a turkey. Dressing is baked in a baking dish.
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.
To make sure everything is cooked evenly and at it’s best, I recommend cooking your “stuffing” in a baking dish or pan.
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.
Slow Cooker or Crock Pot Directions: Make according to recipe directions. Add the stuffing to your crock pot or slow cooker, and cook on low for 4-6 hours.
You’ll likely have dinner rolls, pies, other side dishes, and your Turkey that will need to go in the oven on the big day, so one less dish really helps with planning.
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.
Do you put eggs in stuffing?
Not necessarily. I’ve made stuffing with and without eggs. I do NOT include eggs in this recipe, as I feel the broth and other ingredients keep it plenty moist. If you prefer a more bread-pudding or souffle-like consistency, you can add 1 egg to the ingredients and mix well.
What do I need to make Thanksgiving stuffing?
Here’s a quick-reference check list of the ingredients you’ll need to make this sausage stuffing recipe. I’ve linked my preferred ingredients to Target (affiliate links) so if you need to make a last-minute grocery pick-up, or drive-up order, Target can do that.
- Bulk Italian Sausage – this sausage stuffing recipe is made amazing with mild Italian sausage. I like to buy bulk stuffing, but you can also buy links and remove the sausage from the outer casing before browning.
- Olive Oil – you’ll need olive oil to brown the vegetables.
- Baby Bella Mushrooms – baby bella mushrooms are a fantastic addition to this stuffing recipe. However, if you have guests that don’t like mushrooms, you can omit from the recipe.
- Shiitake Mushrooms – fresh shiitake mushrooms add some nice flavor and volume to this stuffing.
- Yellow Onion, medium – the addition of a diced yellow onion is traditional for most stuffing recipes.
- Apple, medium – the addition of a Granny Smith apple is amazing. The sweet, tart flavor is very complimentary in this stuffing.
- Celery – fresh celery is traditional in almost all stuffing recipes. It adds great texture and flavor.
- Seasoned Stuffing Cubes – seasoned stuffing cubes (like Pepperidge Farms) are sold specifically during the holidays.
- Cornbread Stuffing Cubes – a bag of cornbread stuffing cubes (Pepperidge Farms) are often on display especially during the holidays.
- Pecans – feel free to use pecan halves or chopped pecans for this recipe. It adds a wonderful crunch to each bite of stuffing.
- Parsley – fresh parsley adds a nice herby flavor and green color to the stuffing.
- Sage – dried sage is a great addition to the flavor and is very complimentary to the turkey you’re serving it with.
- Chicken Broth or Stock – chicken stock is an essential ingredient to add to your stuffing. It will help moisten the stuffing cubes.
- Salt and Pepper – salt and pepper to taste and season your stuffing.
For exact ingredient amounts and full recipe instructions, scroll down to reference the recipe card below. Thank you!
If you loved this fantastic Thanksgiving side, be sure to check out some of my other holiday sides and desserts:
- 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
Looking for some new turkey and main dish inspiration? Here are our most popular holiday main dish recipes:
- 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
Here’s the easy and delicious recipe for this fantastic Thanksgiving Stuffing recipe:
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Everything Thanksgiving Stuffing
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.
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 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
- 2 (14.5 oz. cans) chicken broth
- 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.
Notes
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!