When it comes to holiday meals, stuffing is one dish that can make or break the spread. A perfect stuffing should be flavorful, moist, and packed with texture, yet crispy on the edges. If you’ve been searching for the ultimate stuffing recipe, look no further. The World’s Best Stuffing Recipe combines savory sausage, vegetables, and a secret ingredient that elevates it to a whole new level of deliciousness.
In this guide, we’ll break down everything you need to know about making the best stuffing, including ingredients, tips, and variations that suit every preference. Whether you’re a novice cook or a seasoned pro, this recipe is easy to follow and guaranteed to impress your guests.
What Makes This Stuffing the Best?
There are many stuffing recipes out there, but this one has stood the test of time. The magic comes from a mix of textures and flavors—crispy edges, moist stuffing, and a rich savory profile that combines perfectly with the richness of turkey, chicken, or even ham.
Ingredients That Make This Stuffing Stand Out
- Breakfast Sausage: The sausage provides a hearty, savory base for the stuffing. It’s also seasoned with herbs like sage, which are often associated with Thanksgiving flavors.
- Vegetables: Onions, celery, and mushrooms add moisture, texture, and depth. You can opt to omit mushrooms if you prefer a more straightforward stuffing, but they add a layer of earthy richness.
- Herbs and Spices: Fresh parsley, poultry seasoning, garlic powder, and sage bring vibrant flavors to the stuffing, ensuring every bite is packed with taste.
- Bread: Traditional stuffing calls for bread cubes, but this recipe takes it up a notch with bread dumplings (a Czech-inspired ingredient) or French bread. The dumplings absorb moisture better than regular bread, resulting in a fluffy and moist stuffing that’s not soggy.
- Eggs and Broth: These help bind the stuffing together, giving it structure and richness. The broth brings the stuffing to life, while the eggs help the mixture hold its shape during baking.
This combination of ingredients creates a stuffing that is far from ordinary. The flavors meld perfectly, and the texture is just the right balance of soft and crispy.
Ingredients for World’s Best Stuffing Recipe
To make the World’s Best Stuffing, gather the following ingredients:
Ingredients:
- 1 16-ounce package of pork breakfast sausage
- 2 cups celery, diced
- 2 cups onion, diced
- 2 cups mushrooms, diced (optional)
- 1 stick butter
- 2 boxes of bread dumplings (thawed and cubed) or 6-8 cups French bread, cubed
- 1 32-ounce carton of chicken or turkey broth
- 1 cup milk
- 2 eggs, beaten
- Poultry seasoning
- Garlic powder
- Salt and pepper
Optional:
- Fresh parsley, for garnish
- Sage (dried or fresh), to taste
- Celery seed or celery salt, for extra flavor
How to Make the Best Stuffing Ever: Step-by-Step
1. Sauté the Vegetables:
Start by melting the butter in a large skillet over medium heat. Add the diced celery, onions, and mushrooms. Sauté the vegetables until they are soft and golden brown, which should take about 10 minutes. Be sure to cook the liquid out of the mushrooms, as their water content can make the stuffing soggy.
2. Cook the Sausage:
Once the vegetables are softened, add the breakfast sausage to the skillet. Break the sausage apart as it cooks, ensuring it crumbles into fine pieces. Cook the sausage thoroughly until browned. Season the mixture with poultry seasoning, garlic powder, salt, and pepper. Adjust to taste based on your preferences.
3. Prepare the Bread:
In a large mixing bowl, combine the cubed bread (whether bread dumplings or French bread). Make sure your bread is fresh but not overly soft. If you’re using bread dumplings, there’s no need to dry them out first. They’re ready to go straight from the package—just thaw and cube them.
4. Combine the Mixture:
Add the cooked sausage and vegetable mixture to the cubed bread. Toss everything together to evenly distribute the sausage and vegetables through the bread cubes.
5. Add the Liquids:
In a separate bowl, whisk together the eggs, milk, and chicken broth. Slowly pour this mixture over the bread and sausage, stirring gently to combine. You want the bread to absorb the liquid, but it shouldn’t be swimming in it. If it looks too wet, add more bread or let it sit for a few minutes to absorb more liquid.
6. Transfer to a Baking Dish:
Transfer the stuffing mixture to a greased 9×13-inch baking dish. Spread it out evenly. If you want crispy edges, don’t pack the stuffing tightly—just let it rest loosely in the dish.
7. Bake:
Preheat your oven to 375°F (190°C). Bake the stuffing uncovered for about 45 minutes, or until the top is golden brown and crispy. If you prefer extra crispy stuffing, you can add a little melted butter to the top of the stuffing before baking.
8. Let it Rest:
Once done, let the stuffing rest for about 10-15 minutes before serving. This allows the flavors to settle and the texture to firm up.
Tips for the Perfect Stuffing
- Don’t Skip the Sautéing Step: Make sure to cook the vegetables thoroughly before adding them to the stuffing. This step ensures that all excess moisture is removed, preventing a soggy stuffing.
- Season to Taste: Everyone’s palate is different, so adjust the seasoning according to your taste. Start with the recommended amounts and then taste the mixture before baking. You can always add a bit more salt, pepper, or herbs as needed.
- Crispy Edges: If you love crispy edges, increase the cooking time slightly or remove the foil midway through the baking process. This will expose the stuffing to more heat, giving it a crispy crust.
- Make Ahead: This stuffing can be prepared a day or two ahead of time. Simply assemble everything and store it covered in the refrigerator. When you’re ready to bake, just pop it in the oven and cook as directed.
Why This Stuffing is the Best
What makes this World’s Best Stuffing Recipe stand out is its perfect combination of textures and flavors. The bread dumplings absorb the broth, creating a moist and flavorful base, while the sausage adds richness and depth. The crispy edges provide that signature crunch, balancing out the softness of the stuffing. Plus, you can make it ahead of time, freeing up space and time on the day of your holiday feast.
Variations of the World’s Best Stuffing Recipe
While the base recipe for the World’s Best Stuffing is already packed with flavor, there are numerous ways you can adjust the ingredients to cater to your preferences or dietary needs. Whether you’re looking for a more savory twist, a gluten-free option, or something with a touch of sweetness, there’s a variation for everyone.
1. Gluten-Free Stuffing
For those who need a gluten-free option, this stuffing recipe can be easily adapted. Instead of bread dumplings or French bread, simply use gluten-free bread cubes. You can also find gluten-free bread stuffing mixes at the store. Just ensure that the broth you use is also gluten-free. If you’re baking ahead, make sure to allow the stuffing to rest before reheating to avoid excess moisture buildup.
Tip: Use a heartier gluten-free bread like sourdough or a dense multigrain variety for the best texture.
2. Sausage-Free Stuffing (Vegetarian Version)
If you prefer a vegetarian version of this stuffing, or if you want to omit the sausage, it’s easy to make the recipe meat-free. Simply replace the breakfast sausage with a mix of vegetables like carrots, zucchini, or even vegetarian sausage options. You can also use mushrooms to bring in that umami flavor and hearty texture that the sausage would have provided.
Tip: Add a few tablespoons of olive oil or butter to sauté the vegetables for extra flavor.
3. Apple and Cranberry Stuffing
For a sweet and savory twist, consider adding diced apples and dried cranberries to your stuffing. These additions pair beautifully with the rich sausage and herbs, adding a bit of brightness and texture to the dish. This version works especially well if you’re serving the stuffing alongside roasted meats like pork or chicken.
Tip: If you’re adding fresh apples, sauté them along with the onions and celery to soften them before mixing with the bread.
4. Mushroom and Leek Stuffing
If you love the deep, earthy flavor of mushrooms, try adding leeks and additional mushrooms to your stuffing for a rich, flavorful twist. Leeks provide a mild onion flavor, which complements the mushrooms perfectly. This variation is great for any meal, whether it’s Thanksgiving or a cozy family dinner.
Tip: Make sure to cook the mushrooms and leeks thoroughly to ensure they release all their moisture before adding them to the bread mixture.
5. Bacon Stuffing
If you love bacon, consider adding crispy bacon bits to the stuffing. Bacon adds an irresistible smoky flavor that pairs perfectly with the sausage and herbs in the recipe. Just fry up some bacon, crumble it, and mix it into the stuffing along with the sausage and veggies.
Tip: For even more flavor, add some bacon grease into the butter you sauté the vegetables with for a richer taste.
6. Herb-Loaded Stuffing
For a stuffing that really highlights the herbs, consider adding a blend of fresh herbs like rosemary, thyme, and sage. You can also add a bit of parsley and basil for a more aromatic stuffing. Fresh herbs will really elevate the flavor and bring brightness to the dish.
Tip: Be sure to finely chop the herbs to distribute them evenly throughout the stuffing.
How to Make Stuffing Ahead of Time
One of the best parts of this World’s Best Stuffing Recipe is that you can make it ahead of time. Preparing the stuffing the day before not only helps save time on the day of your holiday meal but also allows the flavors to meld together beautifully. Here’s how you can prepare it ahead of time:
1. Make It the Day Before
Assemble the Stuffing: Follow the instructions for the recipe, but stop just before baking it.
Refrigerate: Cover the uncooked stuffing with plastic wrap or aluminum foil and store it in the refrigerator for up to 24 hours. This will allow the bread to soak up the liquid and herbs, which enhances the flavor.
Bake on the Day of Serving: When you’re ready to serve the stuffing, simply bake it in a preheated oven at 375°F (190°C) for 45 minutes or until the top is golden and crispy. If you’re making it in a casserole dish, you may need to add a few extra minutes to the baking time.
2. Freeze for Later
If you want to make the stuffing even further in advance, you can freeze it:
Prepare the Stuffing: Make the stuffing as directed, but don’t bake it.
Freeze: Transfer the uncooked stuffing into an airtight container or freezer-safe bag. Store it in the freezer for up to 1 month.
Thaw Before Baking: To bake, allow the stuffing to thaw overnight in the refrigerator. Once thawed, bake it as you would normally.
This makes the recipe perfect for busy cooks who want to be prepared ahead of time, so you’re not scrambling to get everything ready at the last minute.
Storing and Reheating Leftover Stuffing
If you’re lucky enough to have leftovers (though it’s rare in my house!), here’s how to store and reheat your World’s Best Stuffing:
Storing:
Refrigerate: Allow the stuffing to cool completely, then store it in an airtight container. Leftover stuffing can be kept in the refrigerator for up to 4 days.
Reheating:
Oven Method: Preheat your oven to 350°F (175°C). Place the stuffing in an oven-safe dish and cover it with aluminum foil. Bake for about 15-20 minutes or until heated through. For a crispy top, uncover the dish for the last 5-10 minutes.
Microwave Method: You can also reheat individual portions in the microwave. Place the stuffing on a microwave-safe plate and heat for 1-2 minutes, stirring halfway through to ensure even reheating.
How to Serve the World’s Best Stuffing
This stuffing is incredibly versatile and can be paired with just about any main dish. Here are a few ideas for what to serve alongside your World’s Best Stuffing:
1. Roast Turkey:
The classic pairing! The stuffing absorbs the turkey drippings, enhancing the flavor and making each bite even more delicious.
2. Roast Chicken:
If you’re not making turkey, roast chicken pairs beautifully with this stuffing. The stuffing’s rich flavors complement the juicy chicken perfectly.
3. Pork Roasts:
The savory stuffing pairs wonderfully with pork, especially if you’re roasting a pork tenderloin or a nice pork loin roast.
4. Vegetarian Main Courses:
If you’re serving a vegetarian meal, this stuffing works great with roasted vegetables or a hearty veggie casserole. The texture of the stuffing adds depth to plant-based dishes.
FAQs On World’s Best Stuffing Recipe
How does Gordon Ramsay make stuffing?
Gordon Ramsay’s stuffing recipe typically involves using a combination of high-quality ingredients such as fresh herbs, onions, celery, and garlic. He often includes sausage or pork fat for richness and flavor, and uses a good quality bread, preferably stale, which he seasons with rosemary, sage, and thyme. He also recommends adding chicken or vegetable stock to help moisten the stuffing and bind the ingredients together, creating a flavorful and aromatic stuffing.
What makes stuffing taste better?
Stuffing tastes better when you use fresh herbs like sage, thyme, and rosemary to enhance the flavor profile. Incorporating ingredients like sautéed onions, celery, garlic, and mushrooms adds depth and richness. Using a mixture of broth and butter for moisture, along with seasoning to taste, ensures a balanced and flavorful stuffing. Adding sausage or bacon can bring extra savory richness, and crispy edges from baking add texture and flavor.
What is the best tasting stuffing?
The best-tasting stuffing is made with a combination of quality bread, savory sausage, and fresh vegetables like onions, celery, and mushrooms. Herbs such as sage, rosemary, and thyme are essential for flavor, while chicken broth adds moisture. The stuffing should be baked to achieve crispy edges while remaining moist on the inside. Using fresh herbs and high-quality ingredients is key to making stuffing taste delicious.
Is it better to use stock or broth for stuffing?
It is generally better to use stock for stuffing as it is more flavorful and rich due to the bones and collagen in the stock. Broth, while still good, tends to be lighter and may not provide as much depth of flavor. Chicken or turkey stock will add a more robust flavor to your stuffing, but vegetable stock can be a great option for vegetarian stuffing.
Can I make stuffing the night before and bake it the next day?
Yes, you can make stuffing the night before and bake it the next day. Simply prepare the stuffing as instructed, but stop before baking. Cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator overnight. On the day of serving, bake the stuffing as directed. If it has absorbed too much liquid overnight, add a little extra broth before baking.
World’s Best Stuffing Recipe Card
Ingredients:
1 16-ounce package of pork breakfast sausage
2 cups celery, diced
2 cups onion, diced
2 cups mushrooms, diced (optional)
1 stick butter
2 boxes of bread dumplings, thawed and cubed (or 6-8 cups French bread, cubed)
1 32-ounce carton of chicken or turkey broth
1 cup milk
2 eggs, beaten
Poultry seasoning, to taste
Garlic powder, to taste
Salt and pepper, to taste
Instructions:
Sauté the Vegetables: In a large skillet, melt 1 stick of butter over medium heat. Add celery, onion, and mushrooms (if using) and sauté for about 10 minutes, until the vegetables are soft and golden. Make sure to cook out all the moisture from the mushrooms. Stir occasionally.
Cook the Sausage: Add the breakfast sausage to the skillet with the vegetables. Cook, breaking it apart as it cooks, until the sausage is browned and fully cooked.
Season the Mixture: Add poultry seasoning, garlic powder, salt, and pepper to taste. Stir to combine the seasonings into the sausage and vegetable mixture.
Prepare the Bread: In a large bowl, combine the bread dumplings or French bread cubes. You do not need to dry out the bread dumplings. If using French bread, you can toast or dry it out in the oven if preferred.
Combine Everything: Add the cooked sausage and vegetable mixture to the bread cubes. Toss gently to combine.
Add Liquids: In a separate bowl, whisk together the eggs, milk, and chicken broth. Pour this mixture over the bread and sausage, stirring gently to coat everything. Ensure the bread is evenly soaked, but not swimming in liquid.
Bake: Transfer the mixture into a greased 9×13-inch baking dish. Bake in a preheated 375°F (190°C) oven for about 45 minutes, or until the top is golden brown and crispy. If it’s getting too brown before the center is set, loosely cover with foil and continue baking.
Rest Before Serving: Let the stuffing rest for 10-15 minutes before serving to allow the texture to set.
Notes:
Make-Ahead: You can prepare this stuffing a day in advance. Simply follow the recipe, but stop before baking. Cover and refrigerate overnight, then bake as directed the next day.
Substitute Bread: If you can’t find bread dumplings, you can use French bread cubes or any sturdy bread. Just make sure it is slightly stale or toasted to absorb the liquid without getting soggy.
Extra Crispy Edges: For extra crispy stuffing, uncover the dish during the last 10 minutes of baking.
Nutritional Facts (Per Serving):
Calories: 282 kcal
Carbohydrates: 27g
Protein: 8g
Fat: 16g
Saturated Fat: 9g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 4g
Trans Fat: 1g
Cholesterol: 63mg
Sodium: 854mg
Potassium: 277mg
Fiber: 3g
Sugar: 5g
Vitamin A: 620 IU
Vitamin C: 5mg
Calcium: 87mg
Iron: 2mg
Net Carbohydrates: 24g
