Many of us are tasked with bringing a dish to the family feast when Thanksgiving arrives. I’ve been making this Mushroom Sausage Stuffing every year for eight years and my family always expects it, and yours will too!
If you are anything like me, you are planning out your Thanksgiving spread early. Let’s be honest, we all know how time can fly by!
For the past few years, my mom has tasked me with taking more and more control of Thanksgiving dinner. My first reaction: fear.
“How do I time everything out to be hot and ready on the table for 15 people?”
“When do you get all the grocery shopping done and where do you store it all?”
“Who is going to set the table?”
“How many minutes per pound do I cook the turkey again?! 20? 30?!”
In the spirit of Thanksgiving, I am forever thankful and grateful for my mother’s help and guidance during this time. Even though she wants me to take control of the family holiday dinners – she still helps A LOT. (Who else can relate?!)
While everyone makes a big fuss over the turkey (which don’t get me wrong, I LOVE a good turkey), BUT I feel like people always go crazy of the stuffing. The dressing. The most classic fall flavors with delicious bites of herb-y bread, mushrooms and sausage.
I’m excited to show you how easy it is to make the exact stuffing you crave and dream of at your Thanksgiving table.
The mushrooms also add an extra depth of flavor to this satisfying Thanksgiving side dish. The combination of fresh herbs make this aromatic dish stand out. The fresh rosemary, sage and oregano will make it a memorable stuffing!
Before you make this recipe, plan ahead! You need to prep this dish and let it sit covered in the fridge overnight or for at least 6 hours. This is a crucial step to ensure all flavors soak into the bread.
The entire loaf of bread might seem like a lot, but keep cutting and adding it in! I personally don’t like to use the ends, but you can of course!
What is the best bread to use for Thanksgiving stuffing?
In my opinion, high quality white bread. I LOVE the texture simple, delicious white sandwich bread gives stuffing. It has a fluffy texture, it absorbs the flavors in this stuffings so well and it has a crispiness on the outside, but a gooey inside texture.
Can I make the stuffing the day before?
YES. This recipe recommends making it the day prior.
Mushroom Sausage Stuffing
- 4 tablespoons olive oil, divided
- 2 cups chopped celery (about 6 stalks)
- 2 cups chopped red onion (2 small)
- 1 cup white mushrooms, sliced
- 1 cup baby bella mushrooms, sliced
- 1 pound hot Italian turkey sausage, ground
- 1 cup vegetable broth
- 3 tablespoons brandy
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh oregano, chopped
- Salt and pepper to taste
- 1 loaf country white bread with crust cut into 1-inch cubes (1 pound)
- Brush a 9-by-13-inch glass baking dish with 1 tablespoon olive oil.
- Heat 1 tablespoon oil in large skillet over medium-high heat. Add celery and onions; sprinkle with salt and pepper. Sauté until vegetables are soft, about 5 to 7 minutes. Scrape into very large bowl.
- Add 1 tablespoon oil to same skillet. Add both varieties mushrooms; sprinkle with salt and pepper. Sauté until mushrooms brown and liquid evaporates, about 5 to 7 minutes. Scrape mushrooms into bowl with celery.
- Add remaining 1 tablespoon oil and sausage to same skillet. Sauté until brown and cooked through, about 8 minutes; add to bowl with vegetables.
- Add 1 cup broth and 3 tablespoons brandy to the same skillet. Bring to boil, scraping up browned bits. Pour broth mixture into same bowl.
- Add herbs, salt and pepper into bowl and toss. Mix in bread.
- Spoon stuffing into prepared dish. Cover with plastic wrap and refrigerate overnight.
- Preheat oven to 375°F
- Remove plastic wrap; cover stuffing with foil. Bake 30 minutes. Uncover; bake until top begins to brown, about 25 minutes longer. Or if you don’t have time to wait 25 minutes, put to broil and watch carefully so tops don’t brown.