Sausage Mushroom Stuffing

My Sausage mushroom stuffing is a classic, hearty, savory side dish that will be perfect for your holiday table this year!

The base of a good stuffing recipe is cubed, slightly stale bread that acts as a sponge for all the flavorful ingredients. My stuffing melds the rich, meaty flavors of sausage with the earthy notes of mushrooms and has been a family favorite on Thanksgiving for several years.

My cornbread and sausage stuffing is another well-loved savory side that everyone goes crazy over! My make-ahead sweet potato casserole and roasted brussels & butternut squash are also great side dish options!

Either stuffing recipe you choose, it’s a dish that brings warmth, comfort, and a symphony of flavors to any festive table.

About this recipe

• In this recipe, we’re using hot Italian sausage (but you can use mild too) and it’s browned until crumbly and cooked through.
• We’re using a variety of mushrooms and they get sautéed until tender and slightly caramelized.
• A mirepoix of onions and celery is cooked down to add depth and sweetness to the mixture and my secret ingredient is brandy.
• The touch of brandy enhances the flavor profile and brings a bit of warmth and depth to the dish.
• The melody of fresh herbs like sage, rosemary, and thyme elevate the dish and create an inviting fragrance that’s unmistakably associated with Thanksgiving.
• Once all the components are perfectly cooked, they’re combined with the bread cubes and moistened with a mixture of chicken or vegetable broth, ensuring the stuffing is moist but not soggy.

Advantages of letting stuffing sit overnight

• Flavor Infusion: Giving the ingredients time to meld together can deepen and enhance the overall flavor profile of the stuffing. The herbs, spices, and other flavor components become more intertwined, leading to overall better flavors.
• Bread Absorption: letting it sit overnight can allow the bread to fully absorb the flavors and moisture from the other components. This helps ensure that the stuffing bakes uniformly and that the bread doesn’t remain too dry or become overly soggy.
• Improved Texture: Allowing the stuffing to rest can lead to a more consistent texture throughout. The moisture distributes more evenly, so when it’s baked, you get a nice balance of crispy and tender bits.
• Ease of Preparation: Preparing stuffing the night before can be a strategic move for a busy Thanksgiving Day schedule. It means one less dish to worry about on the big day itself. On Thanksgiving Day, you simply need to bake it.
• Remember, when letting your stuffing sit overnight, always store it in the refrigerator to ensure it remains safe to eat. Before baking, check the moisture level. If it seems too dry, you can always add a bit more broth or stock; if too wet, add more bread or cook it uncovered for part of the baking time to let some of the moisture evaporate.

What is the best bread to use for Thanksgiving stuffing?

• White bread: white bread is usually my #1 pick. 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. 
• Challah or Brioche: These slightly sweet, egg-rich breads can give the stuffing a richer flavor and softer texture.
• Sourdough: With its tangy undertones, sourdough can add a distinct and rich flavor to stuffing. It’s hearty and holds up well to moisture.

Expert Tips

• Bread Choices: Opt for high-quality breads. Mix two types – for instance, a crusty sourdough and a softer white bread – to achieve an interesting texture combination. Ensure the bread is stale or toasted to absorb the flavors without becoming soggy and make sure to cut them uniformly sized for even cooking and consistency in every bite.
• Depth with Stock: Use homemade stock if you have it. It offers a deeper flavor than store-bought versions. The stock should be reduced (simmered to evaporate some of the water) to concentrate the flavor.
• Caramelized Vegetables: Rather than just sautéing your onions and celery, cook them until they’re caramelized. This deepens their flavor and adds a subtle sweetness.
• Layer Flavors: Don’t skip out on the brandy! It adds depth. You can also use a splash of white wine or even apple cider vinegar.
• Texture Varieties: Introduce a mix of textures. Consider ingredients like roasted chestnuts or crunchy toasted pecans/
• Dried Fruit: If you’re adding dried fruits like cranberries, apricots, or raisins, consider plumping them up first by soaking in hot water or a flavorful liquid like brandy or apple cider. This makes them juicier and more flavorful.
• Baking Technique: For a crispy top, dot the stuffing with butter before baking.

Variations

• Add dried cranberries or dried cherries for a sweet contrast of flavors.
• Mix in wild rice or quinoa for added texture and nuttiness.
• Instead of sausage use chorizo or andouille to add some heat.

Storage

• Refrigeration:
  • Short-Term: Transfer the cooled stuffing to an airtight container or cover it tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 3-4 days.
  • Reheating: When you’re ready to serve, reheat the stuffing in the oven at 350°F (175°C) until it’s warmed through and has an internal temperature of at least 165°F (74°C). You can also microwave it, but the texture may be a bit softer. If the stuffing seems dry, you can add a splash of chicken or vegetable broth before reheating.
• Freezing:
  • If you want to store the stuffing for longer periods, freezing is a good option. Pack the cooled stuffing in airtight containers or heavy-duty freezer bags. For added protection, you can double-bag or use a vacuum sealer.
  • Storage Time: Properly stored, sausage and mushroom stuffing can be frozen for up to a month for the best quality. While it will still be safe to eat after this time, the flavor and texture might degrade.
  • Thawing and Reheating: Thaw the stuffing overnight in the refrigerator. Once thawed, reheat it in the oven until it reaches an internal temperature of 165°F (74°C).