Email Print

World’s Best Thanksgiving Stuffing


World’s Best Thanksgiving Stuffing

(Serves 14-16 people as a side dish.)

16-ounce package of pork breakfast sausage
2 C of diced celery
2 C of diced onion
2 C of diced mushrooms
1 stick of butter
2 boxes of bread dumplings, thawed and cubed
32oz carton of chicken or turkey broth
1 C of milk
2 eggs
poultry seasoning, garlic powder, salt and pepper


  1. In a large skillet, crumble your pork sausage and brown it.
  2. Halfway through cooking, add butter, celery, mushroom and onions. Sauté until it’s cooked well but the veggies still have some crunch to them. *If you see liquid in the pan, continue cooking until it evaporates out. (Veggies have a high water content so you want to make sure you sauté them long enough to evaporate out this liquid, especially if you wash your mushrooms under water.)
  3. Season the sausage and veggies with salt, pepper, garlic powder and poultry seasoning. You should season this to your preference. We use about 2 T of poultry seasoning, 1 T of garlic powder and a couple of teaspoons of salt and pepper.
    Add your cubed bread dumplings to a casserole dish, there is no need to dry out or toast the dumplings, they are perfect just thawed and cubed.
  4. Add the meat and veggie mixture to the cubed dumplings and toss to combine well.
  5. Pour the chicken broth over the mixture, it will look quite soggy. Stir to combine well.
  6. Whisk your eggs with the milk and add that to the mixture as well. This will all look very soggy, no cause for concern. We add a sprinkle of poultry seasoning, garlic powder and salt and pepper to the top before baking.
  7. Bake in a 375-degree oven for about 45 minutes. You will know when it’s done when the center is firm, and the top is browned. If the top is getting too brown and the center isn’t set yet, you can loosely cover with foil.
    I also sometimes add melted butter to the top before baking to make it extra crispy.

Thank you to our former recipe blogger – The Tipsy Housewife for a great side dish.