The Best Stuffing

There's something for everyone in our festive stuffing. It's filled with satisfying ingredients like sausage and mushrooms, plus classic Thanksgiving flavors like onion, celery and lots of chopped herbs. We like it best when baked in a casserole dish and served alongside the turkey. This is also the safest way to prepare it.
Save Recipe
  • Level: Easy
  • Total: 1 hr 20 min
  • Active: 20 min
  • Yield: 8 to 10 servings
Share This Recipe

Ingredients

1 stick (8 tablespoons) unsalted butter

1 tablespoon olive oil 

1 pound sweet Italian sausage, casings removed 

1/2 cup dry white wine 

1 pound assorted wild mushrooms, trimmed and sliced 

Kosher salt and freshly ground black pepper 

3 stalks celery, diced

1 large yellow onion, diced 

5 sage leaves, minced (about 2 tablespoons) 

5 sprigs thyme leaves, minced (about 2 tablespoons) 

4 cups turkey or chicken broth 

2 large eggs 

1/4 cup flat-leaf parsley leaves, chopped 

16 cups cubed stale white bread (see Cook's Note) 

Directions

  1. Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
  2. Heat the oil in a large skillet over medium heat. Add the sausage and cook, stirring occasionally with a wooden spoon and breaking up any clumps, until browned, about 5 minutes. Transfer the sausage with a slotted spoon to a large bowl.  
  3. Add the wine to the skillet and cook until almost all the liquid has evaporated, scraping up any browned bits, about 2 minutes. Add 1 tablespoon of the butter to the skillet, and then add the mushrooms. Season with 1 teaspoon salt and some pepper. Cook, stirring occasionally, until the mushrooms brown and have cooked down to about half their original volume, about 5 minutes. Transfer the mushrooms with a slotted spoon to the bowl with the sausage.  
  4. Melt the remaining 7 tablespoons butter in the skillet. Then add the celery, onions, sage and thyme and cook until softened, about 5 minutes. Add the broth and bring to a simmer.  
  5. Beat the eggs and parsley in another large bowl. Add the bread cubes and toss. Add the reserved sausage and mushrooms and toss together. Pour in the vegetables and broth and toss again until evenly coated. Transfer the mixture to the prepared baking dish and cover with foil. Bake for 30 minutes. Then uncover and continue to bake until golden, about 30 minutes more. Garnish with celery leaves if using. 

Cook’s Note

We call for white bread in this recipe, but you can swap it out for your favorite kind (just make sure to use 16 cups total). We tried it with sourdough and half white-half rye for a delicious twist on a classic. If you have fresh bread, cube it and place on a baking sheet. Toast in the oven at 300 degrees F until dry and crispy, about 10 minutes.