The Best Thanksgiving Stuffing


– 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

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

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

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.

Step 4

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 a couple of our other Thanksgiving recipes below!