The Ultimate Thanksgiving Dressing aka Stuffing
My Ultimate Thanksgiving Dressing aka Stuffing recipe is made with sage sausage, onions, celery, mushrooms, broth, long grain rice, bread cubes, golden raisins and herbs and spices. Perfect for baking as a dressing or filling the bird as a stuffing!
Do you like stuffing your bird on Thanksgiving? Or baking the dressing in a side dish? The recipe is perfect for either option and is sure to become a traditional family favorite!
Y’all I cannot wait for Thanksgiving. The countdown is on and I am already craving all of the holiday goodies. The pies, side dishes, the turkey, gravy....oh, the dressing! I am a dressing junkie. Y’all I could just eat that and still be a happy camper-who needs turkey when you’ve got the stuffing?
Now I know everyone like their stuffing or dressing in certain ways. Some people want light and airy. Other dressings bake up firm and solid; literally my ex-husband’s family makes “stuffin’ muffins”. They literally baked them in a muffin pan. Some people stuff their bird, in which case the dressing is called stuffing. Others refuse to stuff the bird and opt for baking their stuffing in a baking dish, which means it’s called dressing. Other families do a combination of both. Me, well honestly it depends on who’s coming to dinner. I most often do a combination of both. Half my family wants the juices of the bird and therefore it must be stuffed. The other half think that’s gross and want it baked...and I am a people pleaser so I do both! Personally though, I eat the dressing!
This dressing aka stuffing is quite simply just awesome! The ingredients all combine to give you a fresh savory and tart-sweet flavor. This dressing is ideal for either Thanksgiving or Christmas. No other stuffing recipe I have tasted compares!
Add celery, onion, garlic and mushrooms.
Add broth and simmer.
Combine bread crumbs, sausage mixture and rice.
Stuff the bird and place in baking dish; or do both.
Try to save room for other food too!
- 1 lb sage pork sausage
- 1 medium white onion, peeled and diced
- 5 celery stalks, diced
- 1 Tbsp, heaping minced garlic
- 8 oz baby bella mushrooms, sliced
- 1 Tbsp dried parsley
- 1/2 tsp dried basil
- 1/2 tsp ground thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cups chicken broth
- 2 cups long grain wild rice, cooked
- 1 cup golden raisins
- 1 lb bread cubes
- Heat a large skillet over medium-high heat.
- Add the sausage and cook until no longer pink.
- Add the onions, celery, mushrooms and garlic; cook for 3-4 minutes.
- Add the broth, parsley, rosemary, basil, thyme, salt, and pepper and stir.
- Bring to a simmer and allow to simmer for about 5 minutes.
- Put all the bread cubes in a large bowl and slowly ladle in the sausage broth mixture, tossing as you go to mix well.
- Add in the rice and raisins, mix well.
- Pour the dressing into a large casserole pan and/or the turkey cavity.
- Bake the casserole for 20 to 30 minutes at 375°F until golden and crisp on top.
- Serve piping hot with a turkey and gravy!