The Best Thanksgiving Stuffing Recipe
User Reviews
5
The Best Thanksgiving Stuffing Recipe
Description
This Thanksgiving Stuffing recipe centers on bulk breakfast sausage sautéed with diced sweet onion, apples, celery, and garlic, producing a balance of savory and subtly sweet flavors. Toasted walnuts add crunch, while fresh parsley, rosemary, thyme, and optional sage bring herbaceous notes. The mixture is cooled and combined with large bread cubes soaked in turkey broth and further enriched with melted butter.
The combined stuffing is transferred to a buttered baking dish, topped with butter, and baked at 350°F until the top forms a brown, crisp crust and the interior is moist. The recipe suggests variations including substituting sausages, nuts, and herbs, as well as gluten-free bread options. It also provides instructions for making the components ahead, freezing baked stuffing, and reheating. These make-ahead and freezing tips help with holiday meal planning and convenience.
Ingredients
- 1 pound breakfast sausage bulk
- 1 medium sweet onion diced
- 2 medium apple diced, Granny Smith variety
- 1 cup celery about 2-3 stalks, diced
- 2-3 garlic cloves
- 1 cup walnuts toasted if desired (325 degrees for 10 minutes)
- 1/4 cup parsley fresh, I used Italian flat leaf, chopped
- 2 tablespoons rosemary fresh, chopped
- 1 tablespoon thyme fresh, chopped, leaves
- 1 tablespoon sage fresh (optional)
- 1 teaspoon kosher salt
- black pepper fresh ground
- 12 cups bread cubes assorted
- 2 1/2 cups turkey broth
- 1/4 cup butter melted
Instructions
- Cube or tear bread into smaller pieces, set aside on a cookie sheet to dry out a bit while you assemble the rest of the stuffing. And if desired, toast walnuts; 325 degrees for 10 minutes.
- Sauté sausage and onion in a large skillet (my most favorite skillet!) over medium heat, until sausage is no longer pink, about 5-6 minutes. Toss in apples, celery and garlic, sauté another 5 minutes until apples are tender.
- Stir in walnuts, fresh parsley, fresh rosemary, fresh thyme leaves, salt and pepper. Transfer to a bowl and allow to cool 10 minutes.
- Place bread cubes in a large bowl (I have this gigantic one) and add sausage and veggie mixture, folding together. Pour chicken stock and continue to fold until well blended.
- Spoon into well buttered 3 quart or 9x13 inch baking dish (these clean up so easily!). Brush the top with melted butter, generously. Bake at 350 degrees F for 45-50 minutes or until top is brown and crusty. Garnish with a little fresh parsley if desired.
Notes
- Prepare sausage and vegetables ahead and refrigerate overnight for convenience.
- Assemble and bake the stuffing ahead, then cool and store covered in the refrigerator up to 3 days before reheating.
- Stuffing may be frozen after baking; thaw at room temperature before reheating in a 325°F oven.
- Substitute breakfast sausage with chorizo, Italian, turkey, or chicken sausage as preferred.
- Walnuts can be replaced with pecans, hazelnuts, or chestnuts; herbs can be adjusted based on taste, with sage optional.
- To accommodate gluten-free diets, use equivalent gluten-free bread cubes.
- Adding a splash of maple syrup to the sausage mixture before combining with bread adds a subtle sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8-10 servings
Amount Per Serving
Calories 598 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 598kcal | 30% |
| Carbohydrates | 53g | 18% |
| Protein | 21g | 42% |
| Fat | 35g | 54% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 58mg | 19% |
| Sodium | 1382mg | 58% |
| Potassium | 496mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
| Vitamin A | 523IU | 10% |
| Vitamin C | 10mg | 11% |
| Calcium | 164mg | 16% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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