By: Krolls Korner

37 Comments

Updated: 05/13/2020

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.

If you’re loving this recipe, you’ll need to check out my other famous Thanksgiving side dish and Silky Sweet Potato Pie for dessert!

If you’re not a fan of sweet potatoes, Homemade Apple Pie is always a hit too! 

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

4.50 from 4 reviews

Make Ahead Thanksgiving Mushroom Sausage Stuffing

Prep: 12 hours hrs

Cook: 55 minutes mins

Total: 12 hours hrs 55 minutes mins

Servings: 10

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This BEST ever make ahead stuffing is the one you crave at the Thanksgiving dinner table. It's full of Fall flavors like rosemary, sage, mushrooms and is incredibly easy to make!

1/2x1x2x3x

Ingredients

• ▢ 4 Tbsp. Olive oil (divided)
• ▢ 2 cups chopped celery (about 6 stalks)
• ▢ 1 large onion, diced (yellow, white or red)
• ▢ 1 cup white mushrooms, sliced (about 4 oz.)
• ▢ 1 cup baby bella mushrooms, sliced (about 4 oz.)
• ▢ 1 pound hot Italian sausage, ground
• ▢ 1 cup vegetable broth (or chicken broth)
• ▢ 3 Tbsp. Brandy
• ▢ 1 Tbsp. fresh rosemary, chopped
• ▢ 1 Tbsp. fresh sage, chopped
• ▢ 1 Tbsp. fresh oregano, chopped
• ▢ salt and pepper to taste
• ▢ 1 pound (8 oz.) loaf country white bread with crust (day old or oven dried, see notes) (cut into 1-inch cubes)

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

• 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 the 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 the bread. Spoon stuffing into prepared dish. Let cool for a bit if still warm before covering with plastic wrap. Refrigerate overnight or for at least 6 hours.
• When ready to bake, 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. Enjoy!

Video

Notes

 

• You can toast the bread cubes if you don’t have dry, day old bread lying around or forgot to get it out.  To toast, cut into cubes and spread bread out between 2 baking sheets. Toast in the oven at 300°F for 20-30 minute, or until toasted and dried. Dried-out or toasted bread makes the best stuffing. If using fresh bread your stuffing may have a soggy texture.

© Author: Tawnie Graham of Kroll’s Korner