Thanksgiving Stuffing with Sausage and Mushrooms is packed with rich flavors and satisfying textures. Made with Italian sausage, sautéed mushrooms, fragrant herbs and a mix of challah and baguette, this dressing creates a perfect base for your holiday table. It complements Thanksgiving or Christmas turkey, gravy and all the classic sides.
Stuffing — or dressing, depending on how you serve it — is my favorite part of a holiday meal. I’d happily eat a plate of this with turkey gravy any day.
This recipe combines savory sausage with earthy mushrooms for a deeply satisfying result. Pork sausage adds richness, and its drippings mingle with sautéed aromatics to flavor every bite.
Inside or Outside of the Turkey?
I prefer my stuffing baked outside the bird. For me it’s more of a hearty savory bread pudding or strata than a cavity-stuffed dish. Baking it separately lets you make plenty — no one wants to be stingy with stuffing.
My stuffing is usually made in large pans so there are plenty of leftovers. I love it hot, but I’ll admit cold leftover stuffing is a guilty pleasure too.
In short: bake it outside the turkey and make lots.
Ingredients
To prepare this Italian-style Thanksgiving Stuffing with Sausage and Mushrooms, gather these ingredients:
- Bread: Day-old bread is best. A mix of challah and baguette gives a lovely texture — cube the bread while fresh and let it dry overnight.
- Italian Sausage: Use bulk sausage (no casings) if available. Hot or sweet Italian sausage both work; you can substitute breakfast, sage sausage or even chorizo to change the flavor profile. For a pork-free option use chicken or turkey sausage.
- Mushrooms: White mushrooms are used here, but a mix of varieties will deepen the flavor. Cook until all liquid has evaporated.
- Pecorino Cheese: Adds a sharp, savory finish.
- Eggs: Bind the mixture and add moisture for a cohesive, sliceable texture.
- Broth: Low-sodium chicken or vegetable broth hydrates the bread. Start with less and add more as needed based on how dry your bread is.
The Aromatics . . .
- Onions, Celery and Garlic: Classic flavor base; sauté until soft.
- Herbs: Sage, marjoram, thyme, rosemary and parsley give this stuffing an autumnal aroma. Use your preferred combination and discard tough stems.
- Butter: Use butter to sauté the vegetables for the best flavor — it adds richness this dish needs.
- Salt and Black Pepper: Season to taste; freshly ground pepper is ideal.
A complete ingredient list with quantities appears in the recipe card below.
Step-By-Step, Pro-Tips included!
Overview of the main steps to make Thanksgiving Stuffing with Sausage and Mushrooms:
- Prep and measure all ingredients.
- PRO-TIP: Use day-old bread for the best texture. Cube fresh bread and let it sit overnight to dry.
- Brown the sausage, then sauté onions, celery and garlic, and finally cook the mushrooms until liquid evaporates, using butter in a hot skillet.
- PRO-TIP: Use a large skillet or Dutch oven and work in batches so you don’t overcrowd the pan. A nonstick or enamel surface speeds cleanup.
- PRO-TIP: When mushrooms release liquid, cook them until the pan is dry so the stuffing won’t become soggy.
- In a very large bowl, combine the cubed bread, cooked sausage and vegetables, eggs, herbs and Pecorino. Season with salt and pepper, then add most of the broth.
- PRO-TIP: Mix gently to preserve texture — overmixing makes stuffing mushy.
- PRO-TIP: Add broth gradually. Start with about half the amount and add more if needed so the mixture is moist but not soupy.
- Butter a baking dish, transfer the mixture, dot the top with butter, cover with foil and roast until the stuffing reaches an internal temperature of 165˚F.
- PRO-TIP: Remove foil halfway through roasting to develop a golden crust.
- PRO-TIP: This can be made up to 3 days ahead and reheated, or assembled (without baking) up to 2 days in advance and baked just before serving.
Recipe Variations for Thanksgiving Stuffing with Sausage and Mushrooms
Some easy ways to customize this stuffing:
- Try a Different Sausage: Breakfast or sage sausage, turkey or chicken sausage, or even chorizo will change the flavor — choose based on preference.
- Add Greens: Fold in raw baby spinach or another mild green to add color and nutrition. Reduce the broth slightly to account for the moisture the greens release.
- Make it Dairy-Free: Use olive oil in place of butter and omit the Pecorino for a dairy-free version.
Accompaniments for Thanksgiving Stuffing with Sausage and Mushrooms
This stuffing pairs well with whole roasted turkey, baked ham and other holiday mains. Complement it with mashed potatoes, roasted vegetables, cranberry sauce and gravy for a classic spread.
- Turkey gravy
- Roasted garlic mashed potatoes
- Creamed spinach
- Cranberry sauce or relish
- Lemon-herb roast chicken
Kitchen Tools & Cookware for Thanksgiving Stuffing with Sausage and Mushrooms
Helpful tools for making this recipe:
- Measuring cups and spoons
- Multiple bowls for prep
- Cutting board and a sharp chef’s knife
- Serrated knife for bread
- Wooden or silicone spoon
- Large skillet or Dutch oven
- Baking dish (about 10″ x 8″ x 2½”)
- Instant-read or stem thermometer
- Oven mitts and serving utensils
More Holiday Favorites
I hope you enjoy these recipes and that this stuffing becomes a new holiday favorite. If you try it, please leave a comment to share how it turned out — I love hearing from readers.
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Thanksgiving Stuffing with Sausage and Mushrooms
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Ingredients
- 1 pound Italian sausage, casings removed, in small chunks
- 1 stick unsalted butter, divided (1/2 cup)
- 2 cups small-diced onions
- 1 cup small-diced celery
- 1 Tbsp chopped garlic
- 1½ pounds white mushrooms, sliced
- 1 challah loaf, day old, cut into large cubes
- 1/2 large baguette, day old, cut into large cubes
- 5 large eggs, beaten
- 1 bunch sage, stemmed, rough chopped
- 1/2 bunch marjoram, stemmed, rough chopped
- 1 Tbsp chopped flat-leaf parsley leaves
- 1 Tbsp chopped thyme leaves
- 1 Tbsp chopped rosemary leaves
- 1/2 cup grated Pecorino cheese
- To taste salt and black pepper
- About 24 ounces low-sodium chicken or vegetable broth
Instructions
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Heat a skillet over medium heat and brown the Italian sausage. Remove and set aside.
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In the same pan, melt about 2 Tbsp butter. Add onions, celery and garlic and cook, stirring frequently, until soft, about 8–10 minutes. Remove and set aside.
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Melt another 2 Tbsp butter in the pan, add the mushrooms and increase heat to high. Cook until mushrooms are soft and all liquid has evaporated, stirring occasionally. Work in batches if needed. Remove and set aside.
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Preheat oven to 350˚F.
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In a very large bowl, combine the cubed bread with the cooked sausage and vegetables, beaten eggs, all herbs and Pecorino. Season with salt and pepper. Add most of the broth and gently mix. Let rest 15–20 minutes for the bread to absorb the liquid, then add more broth if necessary. The mixture should be moist but not soupy.
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Butter the bottom and sides of a 10” x 8” x 2½” (or similar) baking dish with some of the remaining butter.
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Transfer the stuffing to the baking dish, spread evenly, dab the top with remaining butter and cover loosely with foil.
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Roast at 350˚F until the stuffing reaches 165˚F, about 1¼–1½ hours. Remove foil halfway through to allow a golden crust to form. Buon appetito!
Notes
- The cubed bread will yield roughly 16 cups.
- Adjust the broth to the dryness of your bread — start with half and add more as needed.
- This recipe can be made up to 3 days ahead and reheated at 350˚F until it reaches 165˚F internal temperature.
- Or assemble without baking up to 2 days ahead and store in an airtight container; bake just before serving.
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