The Story Behind This Stuffing
Every family has that one dish that makes Thanksgiving complete. For us, it’s this Ultimate Thanksgiving Stuffing. The first time I made this recipe, I used both hearty white bread and cornbread, and I never looked back. The balance of savory sausage, aromatic herbs, and a touch of sweetness from the cornbread makes this stuffing so complex, you’ll want it year-round—not just during the holidays.
I still remember serving it to my family that first year: the golden edges, the buttery aroma filling the kitchen, and everyone asking for seconds. Since then, it has become a tradition. Now I make it ahead, bake it off on Thanksgiving Day, and it comes out perfect every time.
If you’ve only ever had boxed stuffing, this is the recipe that will convert you forever.
Why This is the Best Stuffing You’ll Ever Make
This isn’t your average bread-and-broth situation. Here’s why:
- Two Types of Bread: Hearty white bread adds structure, while cornbread brings in sweetness and a tender crumb.
- Sausage for Flavor Depth: A little goes a long way—savory, rich, and perfectly balanced by herbs.
- Aromatic Vegetables + Herbs: Onion, celery, carrot, garlic, sage, rosemary, parsley—classic but elevated.
- Moist but Not Mushy: With a careful balance of stock, every bite is tender without turning soggy.
- Customizable Texture: Soft casserole-style or crispy sheet-pan style—your choice!
🛠️ Pro Tip: Having the right tools makes this recipe even easier. I love using a large Dutch oven for sautéing everything in one pot and a sturdy 9x13 baking dish for the final bake.
Ingredients You’ll Need
(Scroll down for the full printable recipe card ⬇️)
- Bread Base: ½ loaf hearty white bread + 4 cups cornbread, cubed and toasted
- Sausage: Just enough for flavor (⅓ lb)
- Butter & Olive Oil: Because holiday cooking deserves richness
- Vegetables: Onion, celery, carrot, and garlic (I add extra garlic for depth!)
- Fresh Herbs: Sage, rosemary, parsley—holiday aromatics at their best
- Egg & Stock: To bind and moisten
- Salt & Pepper: Keep it balanced
Step-by-Step: How to Make Ultimate Thanksgiving Stuffing
1. Prep the Bread
Cube both breads into 1-inch pieces. Toast on a baking sheet at 300°F for about 20–25 minutes until dry but not browned. This step prevents soggy stuffing.
📦 Kitchen Helper: A rimmed baking sheet works perfectly here, and I recommend these reusable silicone baking mats to keep cleanup easy.
2. Cook the Sausage
In a Dutch oven or large skillet, cook sausage over medium heat until browned. Break into small crumbles, then transfer to a bowl.
3. Sauté the Vegetables
In the same pot, melt butter with olive oil. Add onion, celery, and carrot, cooking 7–8 minutes until softened. Stir in garlic, sage, parsley, rosemary, salt, and pepper.
4. Combine Everything
In a large mixing bowl, toss toasted bread cubes with sausage and vegetables until evenly distributed.
5. Moisten the Mix
Whisk egg into 2 ½ cups stock. Pour gradually over bread mixture, tossing gently. Add more stock ¼ cup at a time until the bread is moistened but not soggy.
6. Bake It Your Way
- Soft Style: Spread into greased 9x13 dish, cover, and bake at 350°F for 25 minutes. Uncover and bake 15–20 more minutes.
- Crispy Style: Spread in a shallow layer on a sheet pan, bake uncovered for 30–35 minutes, stirring once.
7. Garnish & Serve
Top with fresh herbs and serve warm.
Make-Ahead Tips
The beauty of this recipe? It’s make-ahead friendly.
- Prep bread up to 2 days before (store in an airtight container).
- Cook sausage and vegetables the day before.
- Combine everything except stock and egg; refrigerate overnight.
- On the day of, just add liquid, bake, and serve.
Store leftovers in airtight glass containers for up to 4 days, or freeze portions for up to 2 months.
Variations & Substitutions
- Vegetarian: Skip sausage and use vegetable stock. Add mushrooms for extra umami.
- Gluten-Free: Use gluten-free bread and cornbread.
- Extra Flavor Boost: Add dried cranberries, toasted pecans, or apples.
- Spicy Kick: Swap sausage for spicy Italian sausage or add a pinch of red pepper flakes.
📖 Cookbook Inspiration: If you love stuffing variations, I recommend Thanksgiving: How to Cook It Wellby Sam Sifton (find it here).
Serving Suggestions
Pair this stuffing with:
- Classic Roast Turkey (Check out our Herb Butter Roast Turkey recipe)
- Cranberry Sauce
- Creamy Mashed Potatoes
- Roasted Brussels Sprouts
🕯️ Hosting tip: Serve this stuffing in a ceramic baking dish that goes straight from oven to table for an elegant holiday spread.
FAQs
Q: Can I make this stuffing without sausage?
Yes! Just add mushrooms or extra herbs for depth.
Q: How do I keep stuffing moist?
Add stock gradually until bread is moistened but not soggy. Bake covered, then uncover to crisp.
Q: Can I freeze stuffing?
Absolutely. Freeze baked stuffing in portions, reheat in the oven at 350°F until warmed through.
Q: Can I double this recipe?
Yes, simply scale up and bake in two dishes.
Why You’ll Come Back to This Recipe Every Year
This stuffing is more than a side dish—it’s a tradition-builder. The combination of white bread + cornbread, sausage + herbs, soft + crisp texture makes it unforgettable.
I’ve made this for years, and every Thanksgiving it gets rave reviews. I truly believe once you try this recipe, you won’t go back to your old version.
Ultimate Thanksgiving Stuffing with Cornbread & Sausage
Equipment
- Large skillet or Dutch oven
- Large mixing bowl
- Baking sheet
- 9x13-inch casserole dish
- Measuring cups and spoons
- Wooden spoon
- Whisk
Ingredients
- 4 cups mixed bread about ½ loaf hearty white bread + 4 cups cornbread, cubed and toasted/stale
- 5 oz ground sausage about 5 oz
- 6 tablespoon unsalted butter
- ½ tablespoon olive oil
- 1 cup yellow onion finely diced (about 1 large onion)
- ¾ cup celery finely diced (2–3 ribs)
- ½ medium carrot grated
- 3 garlic cloves minced or grated
- 1 ½ tablespoon fresh sage finely chopped (plus more for garnish)
- 1 tablespoon fresh parsley finely chopped
- ¾ tablespoon fresh rosemary finely chopped
- 1 large egg beaten
- 1¾ cups chicken or vegetable stock add gradually until bread is moistened but not soggy
- ¼ teaspoon kosher salt plus more to taste
- ¼ teaspoon freshly ground black pepper
Instructions
Prep Bread:
- Cube bread and cornbread into 1-inch pieces. Spread on baking sheet and toast at 300°F for 20–25 minutes until dry but not browned. Cool.
Cook Sausage:
- In a large skillet or Dutch oven, cook sausage over medium heat until browned. Transfer to a mixing bowl.
- Sauté Veggies: In the same skillet, melt butter with olive oil. Add onion, celery, and carrot. Cook 7–8 minutes until softened. Stir in garlic, herbs, salt, and pepper.
- Combine: Add veggies and sausage to bread cubes. Toss gently until evenly mixed.
- Moisten: Whisk egg into 1 cup of the stock. Pour gradually over stuffing mixture, tossing gently. Add more stock ¾ cup at a time until mixture is evenly moistened but still holds shape.
Bake - Soft stuffing:
- Spread into a greased 9x13-inch baking dish, cover with foil, and bake at 350°F for 25 minutes. Uncover and bake another 15–20 minutes until golden on top.
Bake - Crispy stuffing:
- Spread in shallow layer on a sheet pan, bake uncovered for 30–35 minutes, stirring once.
Serve:
- Garnish with a sprinkle of fresh herbs before serving.
Notes
Variations: Swap sausage for mushrooms for a vegetarian option. Use gluten-free bread if needed.
Storage: Store leftovers in airtight container in fridge up to 3 days, reheat covered at 325°F. Freeze up to 2 months.
Serving Suggestion: Serve alongside roast turkey, mashed potatoes, and cranberry sauce.
Nutrition
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Rufus Dewanou says
The Colorful Pantry