Thanksgiving Stuffing with Sausage and Mushrooms is full of rich flavors and satisfying textures. With Italian sausage, sautéed mushrooms, a mix of savory herbs and a blend of challah and baguette, this dressing creates a perfect base for your holiday table. It pairs beautifully with roast turkey, gravy and all the classic sides for Thanksgiving or Christmas.
For me, stuffing is the highlight of the holiday meal. I could happily eat a plate of stuffing with turkey gravy and be content. This version — with sausage and mushrooms — is especially satisfying: the pork sausage lends richness while the mushrooms add an earthy depth. Together with buttery bread and fragrant herbs, the result is a hearty, comforting side.
Inside or Outside of the Turkey?
I always bake my stuffing outside the bird, so it ends up more like a dressing or a savory bread pudding (a strata) because I use eggs. Filling just the turkey cavity never seems to produce enough — my casserole dishes are usually overflowing so there are leftovers for days. Whether hot or cold, stuffing is one of the best parts of the meal, and I prefer lots of it served separately from the turkey.
Ingredients
To make this Italian-style Thanksgiving Stuffing with Sausage and Mushrooms you’ll need:
- Bread: Use day-old bread for the best texture. A combination of challah and baguette works beautifully; cube when fresh and let it dry overnight.
- Italian Sausage: Use bulk Italian sausage (casing removed) for convenience. Hot or sweet sausage both work; you can also substitute breakfast, sage sausage, or even chorizo if you prefer.
- Mushrooms: White mushrooms are used here, but mixed varieties are lovely. Cook until their liquid has evaporated so they concentrate in flavor.
- Pecorino Cheese: Adds a salty, sharp finish to the stuffing.
- Eggs: Act as a binder and add moisture, giving the dressing structure like a bread pudding.
- Broth: Low-sodium chicken or vegetable broth provides moisture. Start with less and add as needed depending on the bread’s dryness.
The Aromatics . . .
- Onion, Celery and Garlic: These build the savory base of the dish.
- Herbs: Sage, marjoram, thyme, rosemary and parsley give an autumnal herb profile. Remove any tough stems and chop finely.
- Butter: Use butter to sauté the vegetables — it adds richness and flavor.
- Salt and Pepper: Season to taste with salt and freshly ground black pepper.
A full ingredient list with measurements appears in the recipe card below.
Step-By-Step, Pro-Tips included!
Here are the main steps to prepare Thanksgiving Stuffing with Sausage and Mushrooms:
- Prepare and measure ingredients.
- Pro tip: Use day-old bread for better texture. Cube it while fresh and leave it out overnight to dry.
- Brown the sausage, the onion/celery/garlic mixture, and the mushrooms separately in butter.
- Pro tip: Use a large pan and work in batches to avoid overcrowding. A nonstick skillet or an enamel-coated Dutch oven makes cleanup easier. Cook mushrooms until their liquid evaporates.
- Combine the cubed bread with the cooked sausage, vegetables, cheese, herbs and eggs in a very large bowl. Season with salt and pepper, then add most of the broth.
- Pro tip: Mix gently to avoid a mushy texture. Add broth gradually — start with about half and increase until the mixture is moist but not watery. Let it rest 15–20 minutes so the bread soaks up the liquid.
- Transfer the mixture to a buttered baking dish, dot the top with butter, cover loosely with foil and roast.
- Pro tip: Remove the foil halfway through baking so the top can brown and form a crust. Roast until the stuffing reaches an internal temperature of 165°F. You can prepare this in advance — fully baked up to 3 days ahead and reheated, or assembled (but not baked) up to 2 days ahead and roasted just before serving.
Recipe Variations for Thanksgiving Stuffing with Sausage and Mushrooms
Try one of these easy variations to customize the dish:
- Different Sausage: Swap in breakfast, sage, chicken or turkey sausage for a different flavor or to keep it pork-free.
- Add Greens: Fold in baby spinach just before baking; reduce the broth slightly to account for the moisture the greens release.
- Dairy-Free: Replace butter with olive oil and omit the pecorino to make the recipe dairy-free.
Accompaniments for Thanksgiving Stuffing with Sausage and Mushrooms
This stuffing complements roast turkey, baked ham and other holiday mains. Consider serving it alongside mashed potatoes, creamed spinach, cranberry sauce or your favorite gravy for a complete feast.
Kitchen Tools & Cookware for Thanksgiving Stuffing with Sausage and Mushrooms
Helpful tools include measuring cups and spoons, mixing bowls, a cutting board, a chef’s knife, a serrated knife for slicing bread, wooden or silicone spoons, a skillet or Dutch oven, a baking dish and a stem thermometer.
More Holiday Favorites
If you enjoy Italian and Italian-American dishes, I hope you find more recipes you love on Mangia With Michele. If you try this stuffing, 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
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 sausage thoroughly. Remove and set aside.
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In the same pan, melt about 2 Tbsp butter, add the onions, celery and garlic and cook, stirring frequently, until soft (about 8–10 minutes). Remove and set aside.
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Melt an additional 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. Do in batches if needed. Remove and set aside.
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Preheat the oven to 350°F.
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In a very large bowl, combine the cubed bread with the cooked sausage and vegetables, eggs, all herbs and pecorino cheese. Season with salt and pepper. Add most of the broth and mix gently. Let sit 15–20 minutes to allow the bread to absorb the liquid, then add more broth if needed. The mixture should be moist but not soupy.
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Butter a 10″ x 8″ x 2½″ (or similar) baking dish with some of the remaining butter.
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Transfer the stuffing mixture to the baking dish and spread evenly. Dot the top with remaining butter and cover loosely with foil.
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Roast at 350°F until the stuffing reaches an internal temperature of 165°F, about 1¼–1½ hours. Remove foil halfway through to allow a brown crust to form. Buon Appetito!
Notes
- The cubed bread should equal roughly 16 cups.
- Adjust broth based on how dry your bread is — start with half the amount and add more as needed.
- This recipe can be made up to 3 days ahead if fully baked and reheated to 165°F, or assembled (not baked) up to 2 days ahead and baked before serving.
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