Thanksgiving Stuffing recipe

stuffing Thanksgiving Stuffing recipeWhat Thanksgiving Table is complete without stuffing? Pamela Irene, one of the best cooks I know, shares her recipe with we heart this…

Hooray, it’s Thanksgiving! I can practically taste the meal as I type. I love making homemade pies, sweet potatoes, mashed potatoes and peas with onions too. Great, now I am hungry and I haven’t even started my spiel! Without question, this amazing day is my most favorite holiday of the year. Okay, Thanksgiving is neck and neck with Christmas Eve dinner (an Italian feast) and St. Patrick’s Day, but really, you’re hearing it from the mouth of an Irish and Italian food fanatic.

Families all over the US have their favorite Thanksgiving dishes, and the endless side dishes could easily reach the heavens. My favorite is stuffing, I love it! It’s easy to make and it goes so well with the rest of the trimmings.

I’d like to share a simple stuffing recipe with you. I hope that it will become one of your favorites too. The stuffing can be prepared the day before, but the turkey should be stuffed just before going into the oven (the filling is more perishable than turkey, so it’s better to keep it in a container in the refrigerator until use). You will flip over this basic stuffing!

Thanksgiving Stuffing

1 1/2 pounds ground sage pork sausage (Jimmy Deans works well)
4 large onions, chopped
2-3 stalks celery, chopped
1 tablespoon garlic, chopped
6 cups crumbled cornbread (harden in bowl overnight)
6 cups cubed good white bread (harden in bowl overnight)
1 1/2 cup chicken broth
2 eggs, lightly beaten
2 teaspoons poultry seasoning
1 tablespoon salt
Freshly ground pepper

-Place the sausage in a skillet over medium heat. Cook, breaking sausage apart with a fork, until evenly brown. Set aside, reserving pan drippings.

-Sauté, onions, celery, garlic in the pan drippings until soft and they begin to brown slightly.

-In a large bowl, toss together the sausage, onions and celery, and garlic cornbread, white bread, broth, and eggs. Mix in poultry seasoning, salt and pepper.

-Stuff the turkey with this prior to roasting. Or you can also cook this in a crock pot on low for 4-5 hours and keep warm until ready for din-din!

Happy Thanksgiving everyone. I’m grateful for you all!

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Written by irene


  1. Profile photo of Mel

    Yum!! I wish I had a huge bowl of this right now! Don’t know yet if I’ll be in charge of stuffing also this year, but if so I’m trying this! If not, I’ll save it for future reference. Thanks for sharing, Pam!!

  2. Profile photo of Stef Andrews
    Stef Andrews

    Stuffing just may be my favorite part of Thanksgiving too. Who don’t love a big pile of bread?!

    It’s funny, I’ve seen a few things on TV for “Low Cal” or “Healthy” Thanksgiving recipes. My family and I saw one recently where it was a baked apples and fennel bulbs that the guest was swearing could be your dessert. Keep in mind, there was no butter, no pastry, no nothing! We all laughed and laughed.

    I just throw all that out the window on Thanksgiving, any conception of healthy. Is that wrong? Or do you guys agree?
    .-= stef´s last blog ..For The Thanksgiving Table – Sweet Potato and Carrot Puree =-.

  3. Profile photo of irene

    Me too Mel! I can hardly wait till next Thursday! Without butter and good bread it’s pretty lame! Just those two ingredients send my heart a fluttering! It’s the beginging of many yummy dishes! With it, you are on the right road to a yummy treat!

  4. Profile photo of Cori

    OOO Pam this sounds really good. I’m not usually a stuffing fan, I find them to be really dry and gross(boxed stuffing). But this one sounds really good!

    Tyna if you try to make it veggie let me know how it turns out!

  5. Profile photo of irene

    You will love this!-You guys, it’s so easy to make too. 1000 times better than any box..Tyna, I’m sure this simple, but amazingly yummy recipe would work well with veggie sausages, just add sage to it, and veggie stock.. It’s fool proof, and like I said, so easy!
    Christy, we do have this for Breakfast, lunch and dinner! We even use it on our turkey sandwiches the day after thanksgiving.. adding mayo lettuce and cranberry sauce..homemade of course! Happy Thanksgiving to you all! oxoxoxoxo Pammie

  6. Profile photo of Stef Andrews
    Stef Andrews

    Tyna, I think you’d also need to cook the sausages in a generous amount of olive oil, as veggie sausage doesn’t produce any oil like the meat will (and that you later saute the veggies with). Pam, how much oil do you think the 1.5 lbs would produce, 1/8 cup maybe?

  7. Profile photo of irene

    Stef, It really just depends on the sausage. It varys. Sometimes if there isnt’ enough, i’ll add more butter. Adding butter always helps- alot! Butter butter and more butter.. Oh, i am so hungry now! Olive oil will work (of course) when you saute your veggies, but it will taste better with butter! You can add mushrooms too and use italian bread.. oh, there is no end to this stuffing!

  8. Profile photo of Mel

    Hey Pam – if you check the site tonight – help! 2 questions for you ~ i’m making this right now, and am confused…first, there’s no mention of butter in the recipe but you mention it in the comments…am I supposed to add to the pan drippings when cooking veggies? Also, 4 onions sounds like ALOT…oh, and in the recipe it says to add carrots, but there’s no carrots in ingredient list…thanks!!

  9. Profile photo of irene

    Hey Mel, Sorry about the confusion. Please just stick to the posted recipe. I mentioned adding some butter if you want to. Just for added flavor. If you do add butter just add it when you are doing the veggies. Say 2-4 tablespoons. Yes, use the pan drippings when cooking the veggies. 4 onions is not alot for this. forget about the carrots.. I’ve used them in it before, but dont’ worry about them.. I forgot to remove that before i posted it.. Let me know how it turns out! It’s so yummy! Happy Thanksgiving to you and your family!

  10. Profile photo of Mel

    Pam – thanks for the reply – I did see it that night and added butter to the veggies and no carrots. You were so right about the onions not being too much – they looked like alot before cooking, but were not once is was cooked and mixed up. Also, my brother has a strong aversion to celery, so for his sake I did not put that in. Would love to try it someday with the celery, but I gotta say…i think it may just be the best stuffing I’ve EVER had! And I was so proud (as was my shocked family) that it came out of my kitchen!! So I thank you for sharing – it was so delicious!!

  11. Profile photo of irene

    Oh Melinda, I am thrilled that it turned out so well. You will also love this with the celery.. I have to tell you, next time you want to try another stuffing.. We can even add mushrooms to the mix.. there is no end to making it insane and off the charts! Yeah!!!

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