Mushroom Sausage Stuffing
Mushroom Sausage Stuffing Recipe: This fluffy and comforting bread dressing is baked with zesty pork sausage and earthy mushrooms. It’s perfect for the holidays!
Why We Love Mushroom Sausage Stuffing
Bread stuffing is my absolute favorite part of Thanksgiving dinner. In fact, I would go as far as to say if I had to pick just one traditional Thanksgiving recipe to enjoy, it would be a humble baked stuffing.
Buttery, carb-acious, herb-infused, and packed with comforting appeal, Thanksgiving dressing is hard to beat!
Don’t get me wrong, I love my classic Slow Cooker Stuffing recipe. But today I’m sharing my other favorite stuffing recipe.
Although we have several amazing stuffing variations here on A Spicy Perspective, I am incredibly partial to our vegetarian slow cooker version, and this hearty Sausage Mushroom Thanksgiving Stuffing.
The mix of sausage and mushrooms is a traditional flavor combo in stuffing recipes. I’m not reinventing the wheel here.
Instead I’m just sharing my favorite Sausage Mushroom Stuffing, packed with dense rustic bread cubes and tons of fresh herbs.
If you’ve never been crazy about holiday stuffing, give today’s recipe a try this year. I have a feeling I can win you over with this irresistibly rich Thanksgiving Stuffing.
Ingredients You Need
- Rustic Italian bread loaf – Pick a heavy, sturdy loaf like Italian country bread or ciabatta.
- Pork sausage – Use ground Italian sausage or pork breakfast sausage.
- Button mushrooms – You can use any variety of mushrooms you like!
- Butter – Because all good stuffing recipes need a little butter. Or a lot.
- Sweet onion – I like sweet onions, but you can select any onion variety you prefer.
- Celery – For a well-rounded, comforting flavor.
- Parsley, sage, rosemary, and thyme – If these herbs are good enough for Simon & Garfunkel…
- Chicken broth and eggs – To saturate the bread and hold it together.
- Parmesan cheese – For a cheesy golden finish.
- Salt and pepper – Obviously.
How to Make Mushroom Sausage Stuffing
Cube and Dry the Bread – Bread cubes hold their shape best in stuffing, when they’ve had some time to dry out. This can be done as little as one hour before mixing in the other stuffing ingredients, or up to several days ahead.
Sauté the Pork and Veggies – Cook pork sausage in butter, breaking it into small pieces with a wooden spoon. Add in all the vegetables and cook until the onions, celery, and mushrooms are very soft.
Add Fresh Herbs – We often get questions about fresh herbs versus dry herbs. Everyone wants to know if it’s worth buying fresh herbs even though they go bad so quickly. In short, the answer is yes. Especially on special occasions. I always keep dry herbs for impromptu cooking and slow-simmered stews. Yet for Thanksgiving, go with fresh!
Saturate the Stuffing – It takes some liquid to bring all these flavors and ingredients together. A mixture of chicken broth and eggs, seasoned with salt and pepper, is the perfect unifier.
Bake – Once you spoon the stuffing into a baking dish, sprinkle with parmesan cheese and bake until puffy and golden.
Get the Complete (Printable) Sausage Mushroom Thanksgiving Stuffing Recipe Below!
Thanksgiving Stuffing Tips and Substitutions
Although I think this stuffing recipe is sheer perfection as-is, I understand there are times you might need or want to make adjustments.
- Yes, you can use any variety of dense hearty bread you like.
- As for using gluten free bread, just be sure you find one that will hold its shape and texture once dampened with broth. If you are trying to make gluten-free stuffing for the first time, I might be tempted to make a mini test-batch a few days ahead to be sure you are not disappointed with your choice of bread. For a truly gluten-free recipe, make sure your sausage is also gluten-free.
- For a dairy free version, skip the parmesan cheese and substitute vegan butter.
- You can also substitute any kind of mushroom and onion in this recipe.
- If swapping out the pork sausage for another variety, I would stick with ground sausage instead of links. If using a leaner type of sausage you might need to add in a little extra butter or broth, as pork sausage releases fat that aids in the moisture and flavor of the stuffing.
Frequently Asked Questions
Definitely! If making ahead, you can either prep all the ingredients and keep the liquid separate until right before baking. Or you can make the recipe in its entirety, then rewarm the whole pan on Thanksgiving. However, rewarming the stuffing will take at least 30 minutes, while the making time is only 45 minutes. Personally, I would go with the prep-ahead, not bake-ahead method.
I like to make Thanksgiving stuffing with an Italian loaf that I dice up myself and let it dry. You can also use a sourdough loaf or other crusty bread! During November, you can often find bags of little stuffing-ready bread pieces that also work. However, I think using a loaf lends more flavor!
Store any leftovers in the refrigerator in an airtight container for up to 3-4 days! Simply reheat in the microwave, air fryer, or oven and serve.
Yes. Make the stuffing recipe as directed, and then pack it inside the cavity of the turkey. Roast the turkey like this! If you have leftover dressing mix, place it in a smaller pan and bake.
Looking for More Thanksgiving Stuffing Recipes? Be Sure to Try:
- Perfect Slow Cooker Thanksgiving Stuffing
- Stuffing In A Bundt Pan
- Cornbread Stuffing with Apple and Pancetta
- Herbed Orzo Stuffing
- Southwest Cornbread Stuffing
Thanksgiving Stuffing Recipe with Mushrooms and Sausage
Ingredients
- 1 rustic Italian bread loaf (12 cups cubed)
- 1 pound ground pork sausage
- 1/2 cup butter
- 1 large onion, peeled and chopped
- 1 1/2 cup chopped celery
- 1 pound mushrooms, quartered or chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoon fresh sage, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 1/2 cups chicken broth
- 2 large eggs
- 3 tablespoons grated Parmesan cheese
- Salt and pepper
Instructions
- Cut the bread loaf into 3/4-inch cubes and lay them out so they dry out a little. (This can be done several days ahead.)
- Preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Place a large sauté pan over medium heat. Add the butter and pork sausage. Break the sausage into small pieces with a wooden spoon and cook for 3-5 minutes.
- Add the onions and celery. Cook for a couple minutes, then stir in the mushrooms. Sauté until the sausage is cooked through and the mushrooms are soft, about 5 more minutes. Stir in the fresh chopped herbs, then turn off the heat.
- Beat the eggs and chicken broth together and season with 1 1/2 teaspoons salt and 1/2 teaspoon ground black pepper. Stir the broth mixture into the sausage and mushroom mixture.
- Fold the bread cubes into the sausage mixture, making sure the cubes are well coated in broth.
- Spoon the stuffing into the prepared baking dish. Spread it out evenly, then sprinkle the top with Parmesan cheese. Bake for 45 minutes, or until puffed and golden in the center. Serve warm.
We loved this dressing last night.
I used gluten-free dressing and left off the Parmesan.
There is plenty of leftovers and I made half recipe. I also cut the amount of sausage in half. Can’t wait for dinner to have more.
Hi :) can I use pre packaged bread stuffing mix instead of fresh bread?
I would like to know the same thing. I bought rosemary sage dressing…
Yes, you can use dried bread crumb stuffing mix. You might need to add additional broth for moisture… Probably 1/2 to 1 cup extra.
This is 100% the best stuffing recipe around. I used elk sausage, and a mixture of shiitake and portobello mushrooms. Everyone (some who don’t normally like stuffing) couldn’t get enough. Thanks for sharing this amazing recipe!
Hi, I would like to make this recipe ahead of time. I read your instructions. I have one question. I realize that you keep the egg and broth mixture separate from the sausage mixture. I just am wondering when you incorporate the breadcrumbs? The day you intend to cook? Should you take it out of the fridge to bring to room temperature before placing in the oven? Also, does this really feed 16 people?
Hi Jen!
If making ahead, I would pull the baking dish and the broth mixture out of the fridge 1-2 hours before baking. Combine and let them warm to room temperature. Then bake.
It’s a full 3-quart baking dish of very hearty stuffing. So that’s 16 – 3/4 cup servings. Hope this helps!
Could you reduce the broth to make a less moist version or does it come out more custard like with the eggs? I was also thinking of substituting half and half or milk for the broth?
Hi Lindsay!
The broth keeps the stuffing moist and the eggs help hold it together. I wouldn’t say it has a true custard quality, but more like the texture of french toast. If you reduce the broth the stuffing will have a much dryer consistency, not sure I would do that.
Does that answer your question? Help me understand what you are trying to achieve…
Can I stuff my turkey with this?
Hi Cindy, Absolutley!
This recipe was awesome! I changed it up slightly, and used about 7oz of a dry Chardonnay and 7-8 ounces of broth. It punched up the flavor and it was amazing!
Just the recipe I was looking for – mushrooms and sausage in a stuffing. It was easy to make and oh so delicious. Mixed Parmesan cheese in with other ingredients and stuffed in turkey. This is a new family favorite and a keeper.
Hello!! This recipe looks amazing and I’m going to make it tomorrow. This may be a dumb question, but would it be better to use “regular ground pork” or sausage like Jimmy Dean breakfast sausage? I don’t want to mix a flavorful sausage like Jimmy Dean with the herbs you have listed here if it will be “too much” or would ruin the flavor. THANKS FOR THE ADVICE!!
Hi Carla,
I just usually go with “bulk” pork sausage, but if you have a favorite brand, feel free to use that. :)
My husband doesn’t like parmesan, is this necessary or should I substitute it?
Hi Alle,
You can do either, omit or swap it for a cheese he prefers. :)
oH DONT FORGET sausage + mushroom + stuffing?? what can go wrong ! mushroom is the alternative meat and boy it is my FAV
anything involving stuffing and mushrooms is an automatic winner ! havent tried but i showed my lady this and will wait for the day to come haha! love this little blog keep it up ! will be back for more