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Thanksgiving stuffing in a bowl with gold spoons

Make Ahead Thanksgiving Mushroom Sausage Stuffing

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!
Course Side Dish
Cuisine American
Keyword dressing, healthyfats, sidedish, stuffing, thanksgiving, thanksgivingsidedish
Prep Time 12 hours
Cook Time 55 minutes
Total Time 12 hours 55 minutes
Servings 10


  • 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 (see notes) cut into 1-inch cubes


  • Brush a 9x13-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.