- 1 stick (8 tbsp) Unsalted butterplus more for greasing
- 1 tbsp Olive oil
- 1 lb sweet Italian sausagecasings removed
- ½ cup Dry white wine
- 1 lb Mushroomsassorted, trimmed and sliced
- Kosher Salt
- Black pepperfreshly ground
- 3 stalks Celerydiced, plus leaves for garnish, optional
- 1 Yellow onionslarge, diced
- 5 leaves Sageminced, about 2 tbsp
- 5 sprigs Thymeminced, about 2 tbsp
- 4 cups Chicken brothor turkey broth
- 2 Large eggs
- ¼ cup Parsleyflat-leaf leaves, chopped
- 16 cups stale White breadcubed
The Best Stuffing
The Best Stuffing really lives up to its name! It combines delicious ingredients like sausage, white wine and mushrooms with stale white bread to make a rich and tasty Thanksgiving dinner accompaniment. I use white bread for this recipe, but you can use your favorite type of bread.
I start by cooking sausage in a skillet with olive oil. Add some wine to deglaze the pan and add some butter and mushrooms and cook them until brown. Continue by adding celery, onions, sage and thyme and cook until tender. Pour in the broth and simmer. Whisk eggs and parsley in a separate bowl and add bread cubes and toss. Add the cooked sausage and mushrooms and toss together. Add the vegetables and broth and mix again. Transfer the stuffing to a baking dish and bake until golden. Garnish with celery leaves before serving.
To make The Best Stuffing, you will need the following ingredients:
Steps to make The Best Stuffing
1 | Heat oven and prepare baking dish | 5 |
Preheat the oven to 375 °F and butter a 9x13-inch baking dish. | ||
2 | Cook sausage | 5 |
Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1 pound of sausage and cook while stirring occasionally using a wooden spoon and breaking up any clumps as you go. Once browned, transfer the sausage to a large bowl using a slotted spoon. | ||
3 | Add wine | 2 |
Add ½ a cup of white wine to the skillet and cook until almost all the liquid has evaporated. Use a wooden spoon to scrape any browned bits from the bottom of the pan. | ||
4 | Cook mushrooms | 5 |
Melt 1 tablespoon of butter in the same skillet and add 1 pound of mushrooms. Add 1 teaspoon of salt and pepper to season. Cook, while stirring occasionally for about 5 minutes until the mushrooms are brown and have reduced to about half their original volume. Once cooked, transfer the mushrooms to the bowl with the sausage using a slotted spoon. | ||
5 | Cook celery, onions and herbs | 3 |
Melt the remaining 7 tablespoons of butter in the same skillet and add 3 stalks of diced celery, 1 large diced yellow onion, 5 minced sage leaves and 5 minced sprigs of thyme leaves, minced. | ||
6 | Add broth | 3 |
Pour in 4 cups of turkey or chicken broth and bring to a simmer. | ||
7 | Whisk eggs and parsley | 2 |
Whisk 2 large eggs in a large mixing bowl with a ¼ cup of chopped parsley leaves. | ||
8 | Add bread | 2 |
Add the bread cubes to the egg mixture and toss to coat. | ||
9 | Mix all ingredients | 2 |
Add the sausage and mushrooms, vegetables and broth and mix all the ingredients together. | ||
10 | Transfer to a baking dish | 1 |
Transfer the stuffing mixture to the baking dish. | ||
11 | Bake | 60 |
Cover the dish with foil and bake in the oven for 30 minutes. Remove the foil and continue to bake for another 30 minutes until golden on top. | ||
12 | Serve | |
Garnish with chopped celery leaves and serve alongside your Thanksgiving dinner. | ||
Recipe Reviews
Well done! approved!
Write your own review