Q1: What is the difference between "stuffing" and "dressing"?

Technically, "stuffing" is cooked inside the cavity of the bird, and "dressing" is cooked separately in a baking dish, like in this recipe. However, in modern American English, the terms are used completely interchangeably to refer to this classic bread-based side dish.

Q2: What is the absolute best kind of bread to use for stuffing?

The best bread is a sturdy, crusty, and dry, day-old bread . You want a bread with a good, open crumb that will absorb all the delicious broth and flavors without becoming mushy. A good quality white country loaf, a French boule, a crusty sourdough, or even a rich challah or brioche are all fantastic choices.

Q3: Can I prepare my stuffing a day or two before Thanksgiving?

Yes, absolutely! This is the perfect make-ahead dish to save you time and stress on the big day. You can fully assemble the entire, unbaked stuffing, cover it tightly, and keep it in the refrigerator for up to 2 days before you plan to bake it.

Q4: How do I avoid a soggy, mushy stuffing?

The number one secret to a perfectly moist (but not soggy) stuffing is to use very dry bread cubes . If your bread is still fresh and soft, it will turn to a paste when you add the liquid. Be sure to use day-old bread or to toast your bread cubes in the oven first to dry them out, as directed in the recipe. The second secret is to not add too much liquid; the 4 cups of broth in this recipe is the perfect amount for the 16 cups of bread.

Q5: What does it mean to "deglaze" the pan with wine?

Deglazing is a simple but crucial professional technique for building flavor. After you have browned meat in a pan, there will be delicious, caramelized brown bits stuck to the bottom (this is called the "fond"). When you add a liquid like wine or broth to the hot pan, it will bubble and release all those stuck-on bits, dissolving all that concentrated flavor into your sauce.

The Ultimate Homemade Thanksgiving Stuffing (Best Ever!)

Name: The Ultimate Homemade Thanksgiving Stuffing (Best Ever!)
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 1 stick (8 tablespoons) unsalted butter, plus more for greasing; 1 tablespoon olive oil; 1 pound sweet Italian sausage, casings removed; 1/2 cup dry white wine; 1 pound assorted wild mushrooms, trimmed and sliced; Kosher salt and freshly ground black pepper; 3 stalks celery, diced; 1 large yellow onion, diced; 5 sage leaves, minced (about 2 tablespoons); 5 sprigs thyme leaves, minced (about 2 tablespoons); 4 cups turkey or chicken broth; 2 large eggs; 1/4 cup flat-leaf parsley leaves, chopped; 16 cups cubed stale white bread; Celery leaves for garnish (optional)

The Ultimate Homemade Thanksgiving Stuffing (Best Ever!)

A classic and hearty recipe for sausage and herb stuffing, perfect for a holiday meal. This dish is made with cubes of stale white bread, which are tossed with browned sweet Italian sausage, sautéed wild mushrooms, celery, and onions. The stuffing is moistened with a savory mixture of chicken or turkey broth and eggs, and flavored with fresh herbs like sage, thyme, and parsley. It is baked in a large dish, first covered to steam and then uncovered to create a golden, crispy top.

Author: Grace
Prep Time: 40 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 55 minutes
Yield: 10-12 servings 1x
Category: Side Dish
Method: Baking, Sautéing
Cuisine: American

Ingredients

Scale

1 stick (8 tablespoons) unsalted butter, plus more for greasing
1 tablespoon olive oil
1 pound sweet Italian sausage, casings removed
1/2 cup dry white wine
1 pound assorted wild mushrooms, trimmed and sliced
Kosher salt and freshly ground black pepper
3 stalks celery, diced
1 large yellow onion, diced
5 sage leaves, minced (about 2 tablespoons)
5 sprigs thyme leaves, minced (about 2 tablespoons)
4 cups turkey or chicken broth
2 large eggs
1/4 cup flat-leaf parsley leaves, chopped
16 cups cubed stale white bread
Celery leaves for garnish (optional)

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Instructions

Preheat the oven to 375°F. Butter a 9-by-13-inch baking dish.
Heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a spoon, for about 5 minutes until browned. Transfer the sausage to a large bowl with a slotted spoon.
Add the white wine to the skillet and cook for about 2 minutes, scraping up any browned bits, until the liquid has almost evaporated.
Add 1 tablespoon of butter to the skillet, then add the mushrooms. Season with 1 teaspoon of salt and some pepper. Cook for about 5 minutes, stirring occasionally, until the mushrooms are browned. Transfer the mushrooms to the bowl with the sausage.
Melt the remaining 7 tablespoons of butter in the skillet. Add the celery, onions, sage, and thyme. Cook for about 5 minutes until softened. Add the broth and bring to a simmer.
In a separate large bowl, beat the eggs and parsley. Add the bread cubes and toss. Add the reserved sausage and mushrooms and toss to combine.
Pour the vegetable and broth mixture from the skillet into the bread mixture and toss again until evenly coated.
Transfer the stuffing to the prepared baking dish and cover with foil.
Bake for 30 minutes. Then, uncover and continue to bake for about 30 more minutes, until the top is golden brown.
Garnish with celery leaves, if using, and serve warm.

Notes

Using stale, dry bread is a key step that allows the cubes to absorb the broth and flavor without becoming overly mushy.
The two-stage baking process—covered first, then uncovered—ensures the stuffing is moist on the inside with a crispy, golden top.
Deglazing the pan with wine after cooking the sausage adds a layer of rich flavor to the dish.
The article references a ‘Cook’s Note’ for the bread, but the note itself is not provided.

Nutrition

Serving Size: 1/12 of recipe
Calories: 380-450
Sugar: 6-9 g
Sodium: 900-1200 mg
Fat: 22-28 g
Saturated Fat: 10-14 g
Trans Fat: 0 g
Carbohydrates: 30-38 g
Fiber: 3-5 g
Protein: 12-16 g
Cholesterol: 80-100 mg

Find it online: https://www.eatswithsoul.com/thanksgiving-stuffing-2/