Mom's Best Stuffing
- Ready In:
- 1hr 30mins
- 12 ounces bulk sausage or 12 ounces sausage links
- 1⁄2 cup butter
- 3 cups onions, chopped
- 1 cup celery, chopped
- 3 cups mushrooms, chopped
- 6 cups cornbread stuffing mix
- 6 cups bread cubes
- 1 teaspoon rubbed sage
- 1 teaspoon dried thyme
- 1 tablespoon poultry seasoning
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 1 cup pecans, chopped
- 1 1⁄2 cups turkey broth or 1 1/2 cups chicken broth
- 2 eggs
- Saute sausage until brown; remove from pan and cut into small bites.
- In a large skillet, melt butter and cook onion, celery, and mushrooms over medium heat for 3 minutes or until softened.
- Transfer sausage and veggies, including any butter that is left in the pan to a bowl.
- Add stuffing mix, bread cubes, sage, thyme, poultry seasoning, salt, pepper, pecans, turkey stock, and eggs.
- Toss well and adjust seasoning.
- Stuffing should be moist but not soggy. Add more stock if needed.
- Transfer to a baking dish.
- Bake in a 325 degree Fahrenheit oven for 20 minutes covered and 10 minutes uncovered until heated through and crust forms on top.
- Or better yet stuff it into a big fat turkey.
Questions & Replies
Excellent recipe! This was the first I made stuffing from scratch and needless to say I was very impressed with myself!! The flavors were so good. I was worried about using sausage, since I'm not really a pork person but it was perfect. My husband loved it. In fact, he thought it was better than his mom's! Can't get any better than that.
This is an excellent recipe for stuffing. I made it for Thanksgiving and I was pleased with the results. I received several compliments from my family members about how good this was. I used homemade cornbread cubes and toasted french bread cubes as the bread. I omitted the mushrooms, eggs, and salt and used only 1/2 tsp pepper. We like our stuffing on the dry side so I also omitted the eggs as well. I assembled the stuffing the day before and baked it on Thanksgiving day. I noticed that the spices were more dominant the second day and the stuffing was a tad more moist. I thought I should mention that just in case anyone makes this stuffing the day ahead like I did. Thanks crazymom for sharing this recipe. It's a great recipe so I will use it again.
I have been using this recipe for 16 years that I have been hosting Thanksgiving. This is the first year I'm having a very small dinner (only 6) normally I have 15-18. So I needed to adjust the serving size and thankfully it's still up! Thank you @crazymom for your recipe that is "known in my circle of family/friends" as my "special Thanksgiving stuffing recipe."
I followed this recipe exactly except I used 3 cups of chicken broth (I could not locate turkey and did not have time to make my own) and it came out perfect! I also sautéed the vegetables for a little longer, about 10 minutes as opposed to 3 minutes. I made it for a potluck at my husband's work and everybody went crazy over it! This was my first time making stuffing from scratch and it was a complete success. Thank you for sharing!
I use chives instead of onion and I add in green peppers and raisins. The raisins really bring out a lot of the other flavors. I've heard dried cranberry might be a good addition. I do agree that adding more liquid is a good idea. I added a bit more the first time because I knew the raisins would swell but I added about a cup more the second time to eliminate dryness. That was the best try yet. Happy cooking!
I have to go against the tide here just a bit and say that this is over seasoned with herbs. I used only 1/4 t. each of the thyme and sage with the full amount of poultry seasoning, and it was too much. Next time I will omit the sage and thyme altogether. To make this vegan I omitted the sausage and eggs and used vegetable broth and margarine instead of butter, but otherwise followed the recipe. It is a good basic stuffing recipe adaptable for vegetarians and vegans and I will use it again. The pecans are an especially nice touch.
This was a very delicious stuffing - although I did find it a bit salty for my taste. I would probably leave out the salt next time - maybe even cut back on the poultry seasoning a bit. Maybe my sausage was really salty? I did use all cornbread stuffing mix instead of a mixture - only because I didn't want to have leftover cornbread stuffing mix in my cabinets. Thanks, Crazymom for an excellent recipe! It got rave reviews from my Thanksgiving guests!
RECIPE SUBMITTED BY
I live in california. I have three kids which are all grown now, My grandson is 7years old and the love of my life. Was a stay at home mom until my husband passed away a few years ago. Enjoy crafts, sewing (which i don't do much of anymore),and cooking. Just started to put together a family cookbook, with long time favorites from over the years. Plus I always enjoy trying new recipes. new passions are sourdough and salsas. We have a garden each year that keeps me in fresh veges for most of the summer,GREAT.