Traditional Sausage Mushroom Turkey Stuffing
Elevate your holiday table with this Traditional Sausage Mushroom Turkey Stuffing, a crowd-pleasing classic brimming with comforting flavors and hearty textures. This recipe combines savory breakfast sausage, earthy cremini mushrooms, aromatic dried sage and thyme, and cubes of day-old bread moistened with a rich stock and egg mixture for the perfect balance of moisture and crispness. The sautéed medley of onions, celery, and garlic adds depth, while fresh parsley brings a pop of brightness. Baked to golden perfection with a slightly crispy top, this stuffing pairs wonderfully with roasted turkey or as a standalone dish. With simple prep and familiar ingredients, it’s bound to become a family favorite for Thanksgiving and beyond.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 large yellow onion
- 3 celery stalks
- 3 garlic cloves
- 8 ounces cremini or button mushrooms
- 1 pound breakfast sausage (pork or turkey)
- 2 teaspoons dried sage
- 1 teaspoon dried thyme
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 2 cups chicken or turkey stock
- 2 large eggs
- 10 cups day-old bread, cubed (such as sourdough or French bread)
- 0.25 cup fresh parsley, chopped
- 1 teaspoon olive oil or extra butter (for greasing baking dish)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with olive oil or butter.
In a large skillet, melt the butter over medium heat. Add the diced onion and chopped celery, cooking until softened, about 5–7 minutes.
Stir in the minced garlic and diced mushrooms. Cook for another 5 minutes until the mushrooms have released their moisture and are slightly browned.
Add the sausage to the skillet, breaking it up with a spoon as it cooks. Continue to cook until the sausage is browned and fully cooked through, about 8–10 minutes.
Stir in the dried sage, dried thyme, kosher salt, and ground black pepper. Cook for 1 more minute to evenly distribute the seasoning.
Remove the skillet from the heat. Let the mixture cool slightly.
In a large mixing bowl, whisk together the chicken or turkey stock and eggs until well combined.
Add the cubed bread to the mixing bowl, followed by the cooked sausage and vegetable mixture. Gently toss everything together until the bread is evenly moistened.
Fold in the chopped parsley for a burst of fresh flavor.
Transfer the stuffing mixture to the prepared baking dish. Spread it out in an even layer.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for another 20–30 minutes, or until the top is golden brown and slightly crisp.
Let the stuffing cool for 5–10 minutes before serving. Enjoy this comforting and traditional dish!
Nutrition Facts
Calories |
687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 1572 mg | 68% | |
| Total Carbohydrate | 80.3 g | 29% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 6.8 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 152 mg | 12% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 526 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
