Description
This World’s Best Thanksgiving Stuffing combines savory pork breakfast sausage with sautéed celery, onions, and mushrooms, all mixed with cubed French rolls and enriched with eggs, milk, and flavorful poultry seasoning. Baked to golden perfection, this comforting side dish offers a perfect balance of moist interior and crispy top, making it a classic addition to any holiday feast.
Ingredients
Scale
Sausage and Vegetables
- 1 (16 ounce) package of pork breakfast sausage
- 2 cups diced celery
- 2 cups diced onion
- 2 cups diced mushrooms
- 1 stick of butter (8 tablespoons)
Bread and Binder
- 6 to 8 cups French rolls, cubed
- 1 (32 ounce) carton of 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. Sauté until the vegetables are soft and any liquid has evaporated, ensuring the mix is golden brown without excess moisture to keep the stuffing from becoming soggy.
- Cook the Sausage: Add the pork breakfast sausage to the skillet with the cooked vegetables. Break up the sausage and cook until it is fully browned and cooked through.
- Season the Mixture: Sprinkle poultry seasoning, garlic powder, salt, and black pepper over the sausage and vegetables. Adjust seasoning to taste, typically 2 tablespoons poultry seasoning, 1 tablespoon garlic powder, and 2 teaspoons each of salt and pepper.
- Combine Bread and Meat Mixture: Place the cubed French rolls in a 9 x 13-inch casserole dish. Add the sausage and vegetable mixture on top and toss gently to combine evenly with the bread cubes.
- Add Wet Ingredients: In a separate bowl, whisk together the eggs and milk. Pour this over the bread and sausage mixture. Then, pour the chicken or turkey broth over everything. Stir well to combine; the mixture should be very moist but not swimming in liquid.
- Bake the Stuffing: Preheat the oven to 375°F (190°C). Optionally, brush melted butter on top of the stuffing for extra crispiness. Bake uncovered for about 45 minutes, or until the top is browned and the center is firm. If the top browns too quickly, cover loosely with foil to prevent burning.
- Rest and Serve: Remove the stuffing from the oven and let it rest for 10 to 15 minutes before serving. This allows the flavors to meld and the texture to set.
Notes
- If omitting mushrooms, increase the amount of bread cubes or reduce broth slightly since mushrooms absorb a lot of liquid.
- Do not wash mushrooms in water to avoid excess moisture; instead, wipe them clean with a damp paper towel.
- There is no need to dry out or toast the bread beforehand; fresh French rolls work best.
- Extra bread cubes can be kept on hand to adjust the moisture if the mixture seems too wet before baking.
- Melted butter on top before baking enhances crispiness but is optional.
Nutrition
- Serving Size: 1/12th of recipe (~150g)
- Calories: 320
- Sugar: 3g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0.2g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 110mg
