Description
This World’s Best Thanksgiving Stuffing recipe combines savory pork breakfast sausage, sautéed vegetables, and soft French roll cubes soaked in a flavorful broth and milk mixture. Cooked to golden perfection in the oven, this comforting classic guarantees a moist and delicious stuffing with a golden, crispy top, perfect for your holiday feast.
Ingredients
Scale
Sautéed Vegetables and Sausage
- 1 (16 ounce) package pork breakfast sausage
- 2 cups diced celery
- 2 cups diced onion
- 2 cups diced mushrooms
- 1 stick butter
Base and Binder
- 6 to 8 cups French rolls, cubed
- 1 (32 ounce) carton chicken or turkey broth
- 1 cup milk
- 2 eggs
Seasonings
- 2 tablespoons poultry seasoning
- 1 tablespoon garlic powder
- 2 teaspoons salt
- 2 teaspoons black pepper
Instructions
- Prepare the vegetables: In a large skillet, melt the butter over medium heat. Add the diced celery, onions, and mushrooms, then sauté until the vegetables are soft and all excess liquid has cooked out. This step is essential to avoid soggy stuffing and may take some time. Avoid washing mushrooms with water; instead, wipe them with a damp paper towel.
- Cook the sausage: Add the pork breakfast sausage to the skillet. Break it up finely and cook until it is fully cooked through and browned evenly.
- Season the mixture: Sprinkle the sausage and vegetable mixture with poultry seasoning, garlic powder, salt, and pepper. Stir well to evenly distribute the seasonings according to your taste preferences.
- Combine bread and sausage mixture: Place the cubed French rolls in a 9×13 inch casserole dish. Pour the cooked sausage and vegetable mixture over the bread cubes and toss to combine thoroughly so the bread absorbs the flavors.
- Add eggs and milk: In a separate bowl, whisk together the eggs and milk. Pour this mixture over the bread and sausage, mixing gently. The mixture will appear soggy, which is expected for moisture absorption.
- Incorporate broth: Pour the chicken or turkey broth over the stuffing mixture. Stir gently to combine. The stuffing should be very moist but not swimming in liquid. Reserve some bread cubes to adjust moisture if necessary.
- Bake the stuffing: Preheat your oven to 375°F (190°C). Optionally, brush the top of the stuffing with melted butter for extra crispiness. Bake uncovered for approximately 45 minutes until the center is set and the top is golden brown. If the top browns too quickly before the center is firm, cover loosely with foil to prevent burning.
- Rest before serving: Allow the stuffing to rest for 10 to 15 minutes after baking. This helps it firm up for easier serving and improves flavor.
Notes
- Omitting the mushrooms requires either adding more bread cubes or reducing the broth slightly since mushrooms absorb moisture.
- Do not rinse mushrooms with water; clean them with a damp paper towel instead to avoid excess moisture in the stuffing.
- If the top is browning too fast in the oven, cover loosely with aluminum foil during the remainder of baking to prevent burning.
- Melted butter brushed on top before baking enhances the crispiness of the crust.
- Stuffing should be moist and soggy before baking but not swimming in liquid to ensure proper texture.
- Allow the stuffing to rest after baking for best texture and ease of serving.
Nutrition
- Serving Size: 1/12th of recipe (~1 cup)
- Calories: 330
- Sugar: 3g
- Sodium: 680mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0.2g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 85mg
