Many of us are tasked with bringing a dish to the family feast when Thanksgiving arrives. I've been making this Make Ahead Mushroom Sausage Stuffing every year for 8 years now and my family always expects it, and yours will too!Be sure to watch the recipe video too!
BEFORE YOU MAKE THIS RECIPE: Plan ahead! You need to prep this dish and let it sit covered in the fridge overnight – or up to 6 hours. This is a crucial step to ensure all flavors soak into the bread.
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 & 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?!)
If you feel overwhelmed by all things Thanksgiving, you can start here with this recipe.
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 herby 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!
The entire loaf of bread might seem like a lot, but keep cutting into small squares and folding it in!
What is the best bread to use for Thanksgiving stuffing?
White bread. Simple, delicious white sandwich bread gives stuffing a wonderful texture and flavor.
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/night before Thanksgiving.
1 pound (8 oz.)loaf country white bread with crust (see notes)cut into 1-inch cubes
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Brush a 9×13-inch glass baking dish with 1 Tbsp. olive oil. Set aside.
Heat 1 Tbsp. oil in large skillet over medium-high heat. Add celery and onions; sprinkle with salt and pepper. Sauté until vegetables are soft, about 5-7 minutes. Scrape into very large bowl.
Add 1 Tbsp. oil to same skillet. Add mushrooms; sprinkle with salt and pepper. Sauté until mushrooms brown and liquid evaporates, about 4-5 minutes. Scrape mushrooms into bowl with celery.
Add remaining 1 Tbsp. oil and sausage to same skillet. Sauté until brown and cooked through, about 8 minutes; add to bowl with vegetables.
Add the broth and brandy to the same skillet. Bring to simmer, scraping up browned bits. Pour broth mixture into same bowl. Add in the herbs, salt, and pepper and combine.
Mix in bread. Spoon stuffing into prepared dish. Cover with plastic wrap and refrigerate overnight or for at leas 6 hours.
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, broil and watch carefully so tops don't brown.
Make a day ahead! Needs at least 6 hours in the fridge prior to cooking. You can toast the bread cubes if you’d like, but not necessary. To toast, cut into cubes and spread bread out between 2 baking sheets. Toast in the oven at 300°F for 20 minutes. Dried-out or toasted bread makes the best stuffing. If using fresh bread your stuffing may have a soggy texture.
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
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