World’s Best Stuffing Recipe
This stuffing is soft on the inside, crispy on the edges, and full of savory flavor. Made with sausage, vegetables, and rich broth, it’s the perfect side dish for Thanksgiving or any holiday meal. Easy to make and always a crowd favorite!
Equipment
- Large skillet
- Mixing bowls
- 9x13-inch baking dish
- Whisk
- Spatula or wooden spoon
Ingredients
- 1 16-ounce package pork breakfast sausage
- 2 cups celery diced
- 2 cups onion diced
- 2 cups mushrooms diced (optional)
- 1 stick butter
- 2 boxes bread dumplings thawed and cubed (or 6–8 cups French bread, cubed)
- 1 32-ounce carton chicken or turkey broth
- 1 cup milk
- 2 eggs beaten
- Poultry seasoning to taste
- Garlic powder to taste
- Salt and pepper to taste
- Optional: fresh parsley sage, celery seed, or celery salt
Instructions
- Sauté Vegetables: In a large skillet, melt butter over medium heat. Add celery, onion, and mushrooms. Cook for 8–10 minutes until soft and golden.
- Cook Sausage: Add sausage to the skillet. Break apart with a spoon and cook until browned. Season with poultry seasoning, garlic powder, salt, and pepper.
- Prepare Bread: In a large bowl, combine bread dumplings or French bread cubes.
- Combine Mixture: Add the sausage and vegetable mixture to the bread and toss gently.
- Add Liquids: Whisk eggs, milk, and broth together. Pour over the bread mixture and stir until evenly coated.
- Bake: Transfer to a greased 9x13-inch baking dish. Bake at 375°F (190°C) for about 45 minutes, until golden and crispy on top.
- Rest: Let the stuffing rest for 10–15 minutes before serving.
Notes
Make Ahead: Assemble a day ahead, refrigerate, and bake before serving.
Extra Crispy: For crispier edges, leave the dish uncovered during the last 10 minutes of baking.
Substitute Bread: Use French bread or any sturdy loaf if bread dumplings are unavailable.