BEST Thanksgiving Stuffing Recipe


– 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, shiikake mushrooms, roughly sliced and chopped – 1 medium yellow onion, chopped – 1 medium apple, peeled and diced – 2 ribs, celery, chopped – 4 c. seasoned stuffing cubes – 3 c. cornbread stuffing cubes – 1/2 c. pecans, roughly chopped – 1/3 c. fresh parsley, chopped – 1 Tbsp. fresh sage, minced – 2 (14.5 oz) cans, chicken broth – salt and pepper to taste


Step 1: Brown Sausage

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.

Step 2: Saute Ingredients

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.

Step 3: Add Remaining Ingredients

To the bowl with the cooked ingredients, add both types of stuffing cubes, pecans, parsley, and sage.

Step 4: Add Chicken Broth

Stir all ingredients together to combine and gradually add the chicken broth to moisten the stuffing mixture. Season with salt and pepper to taste.

Step 5: Bake & Enjoy

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.

Check out our other potato recipes:

Hasselback Sweet Potatoes

Parmesan Mashed Potatoes