Sausage Mushroom Thanksgiving Stuffing Recipe – A fluffy and comforting bread dressing baked with zesty pork sausage and earthy mushrooms.

Sausage Mushroom Thanksgiving Stuffing Recipe #ASpicyPerspective #holiday
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Why We Love This Sausage Mushroom Stuffing Recipe

Bread stuffing is my absolute favorite part of Thanksgiving dinner. In fact, I would go as far as to say if I had to pick just one traditional Thanksgiving recipe to enjoy, it would be a humble baked stuffing.

Buttery, carb-acious, herb-infused, and packed with comforting appeal, Thanksgiving dressing is hard to beat!

Don’t get me wrong, I absolutely love my classic Slow Cooker Stuffing recipe. But today I’m sharing my other favorite stuffing recipe.

Although we have several amazing stuffing variations here on A Spicy Perspective, I am extremely partial to our vegetarian slow cooker version, and this hearty Sausage Mushroom Thanksgiving Stuffing.

Sausage Mushroom Thanksgiving Stuffing Recipe #ASpicyPerspective #holiday #dressing

The mix of sausage and mushrooms is a traditional flavor combo in stuffing recipes. I’m not reinventing the wheel here.

Instead I’m just sharing my favorite Sausage Mushroom Thanksgiving Stuffing, packed with dense rustic bread cubes and tons of fresh herbs.

If you’ve never been crazy about holiday stuffing, give today’s recipe a try this year. I have a feeling I can win you over with this irresistibly rich Thanksgiving Stuffing.

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Ingredients You Need

  • Rustic Italian bread loaf – Pick a heavy sturdy loaf like Italian country bread or ciabatta.
  • Pork sausage – Use ground Italian sausage or pork breakfast sausage.
  • Button mushrooms –  You can use any variety of mushrooms you like!
  • Butter – Because all good stuffing recipes need a little butter. Or a lot.
  • Sweet onion –  I like sweet onions, but you can select any onion variety you prefer.
  • Celery – For a well-rounded comforting flavor.
  • Parsley, sage, rosemary, and thyme – If these herbs are good enough for Simon & Garfunkel…
  • Chicken broth and eggs –  To saturate the bread and hold it together.
  • Parmesan cheese – For a cheesy golden finish.
  • Salt and pepper – Obviously.
How to Make Sausage Mushroom Thanksgiving Stuffing Recipe #ASpicyPerspective #holiday #dressing

How to Make Sausage Mushroom Thanksgiving Stuffing

Cube and Dry the Bread – Bread cubes hold their shape best in stuffing, when they’ve had some time to dry out. This can be done as little as one hour before mixing in the other stuffing ingredients, or up to several days ahead.

Sauté the Pork and Veggies – Cook pork sausage in butter, breaking it into small pieces with a wooden spoon. Add in all the vegetables and cook until the onions, celery, and mushrooms are very soft.

Add Fresh Herbs – We often get questions about fresh herbs versus dry herbs. Everyone wants to know if it’s worth buying fresh herbs even though they go bad so quickly. In short, the answer is yes. Especially on special occasions. I always keep dry herbs for impromptu cooking and slow-simmered stews. Yet for Thanksgiving, go with fresh!

How To: Sausage Mushroom Thanksgiving Stuffing Recipe #ASpicyPerspective #holiday #dressing

Saturate the Stuffing – It takes some liquid to bring all these flavors and ingredients together. A mixture of chicken broth and eggs, seasoned with salt and pepper, is the perfect unifier.

Bake – Once you spoon the stuffing into a baking dish, sprinkle with parmesan cheese and bake until puffy and golden.

Get the Complete Sausage Mushroom Thanksgiving Stuffing Recipe Below!

Making Sausage Mushroom Thanksgiving Stuffing Recipe #ASpicyPerspective #holiday #dressing

Sausage Mushroom Thanksgiving Stuffing Tips and Substitutions

Although I think this stuffing recipe is sheer perfection as-is, I understand there are times you might need or want to make adjustments.

  • Yes, you can use any variety of dense hearty bread you like.
  • As for using gluten free bread, just be sure you find one that will hold its shape and texture once dampened with broth. If you are trying to make gluten free stuffing for the first time, I might be tempted to make a mini test-batch a few days ahead to be sure you are not disappointed with your choice of breads. For a truly gluten free recipe, make sure your sausage is also gluten free.
  • For a dairy free version, skip the parmesan cheese and substitute vegan butter.
  • You can also substitute any kind of mushroom and onion in this recipe.
  • If swapping out the pork sausage for another variety, I would stick with ground sausage instead of links. If using a leaner type of sausage you might need to add in a little extra butter or broth, as pork sausage releases fat that aids in the moisture and flavor of the stuffing.
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Frequently Asked Questions

Can I make sausage mushroom stuffing ahead of time?

Definitely! If making ahead, you can either prep all the ingredients and keep the liquid separate until right before baking. Or you can make the recipe in its entirety, then rewarm the whole pan on Thanksgiving. However, rewarming the stuffing will take at least 30 minutes, while the making time is only 45 minutes. Personally, I would go with the prep-ahead, not bake-ahead method.

What kinds of bread are good to make stuffing with?

I like to make my Thanksgiving stuffing with an Italian loaf that I dice up myself and let it dry up. You can also use a sourdough loaf or other crusty bread! During November, you can often find bags of little bread pieces that would also work. However, I think using a loaf lends more flavor!

How should I store leftover sausage mushroom stuffing?

Store any leftovers in the refrigerator in an airtight container for up to 3-4 days! Simply reheat in the microwave or oven and serve.

The BEST Sausage Mushroom Thanksgiving Stuffing Recipe #ASpicyPerspective #holiday #dressing

Looking for More Thanksgiving Stuffing Recipes? Be Sure to Also Try:

Sausage Mushroom Thanksgiving Stuffing Recipe #ASpicyPerspective #holiday
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Sausage Mushroom Thanksgiving Stuffing

Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Sausage Mushroom Thanksgiving Stuffing Recipe – A fluffy and comforting bread dressing baked with zesty pork sausage and earthy mushrooms.
Servings: 16


  • 1 rustic Italian bread loaf (12 cups cubed)
  • 1 pound ground pork sausage
  • 1/2 cup butter
  • 1 large onion, peeled and chopped
  • 1 1/2 cup chopped celery
  • 1 pound mushrooms, quartered or chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoon fresh sage, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 1/2 cups chicken broth
  • 2 large eggs
  • 3 tablespoons grated Parmesan cheese
  • Salt and pepper


  • Cut the bread loaf into 3/4-inch cubes and lay them out so they dry out a little. (This can be done several days ahead.)
  • Preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with nonstick cooking spray.
  • Place a large sauté pan over medium heat. Add the butter and pork sausage. Break the sausage into small pieces with a wooden spoon and cook for 3-5 minutes.
  • Add the onions and celery. Cook for a couple minutes, then stir in the mushrooms. Sauté until the sausage is cooked through and the mushrooms are soft, about 5 more minutes. Stir in the fresh chopped herbs, then turn off the heat.
  • Beat the eggs and chicken broth together and season with 1 1/2 teaspoons salt and 1/2 teaspoon ground black pepper. Stir the broth mixture into the sausage and mushroom mixture. 
  • Fold the bread cubes into the sausage mixture, making sure the cubes are well coated in broth.
  • Spoon the stuffing into the prepared baking dish. Spread it out evenly, then sprinkle the top with Parmesan cheese. Bake for 45 minutes, or until puffed and golden in the center. Serve warm. 


This recipe can be made up to 2 days ahead if needed, then reheat on Thanksgiving. However, I prefer to prep the ingredients ahead, leaving the broth and egg mixture separate from the rest. Then combine all ingredients and bake right before serving.


Serving: 0.5cup, Calories: 360kcal, Carbohydrates: 20g, Protein: 9g, Fat: 26g, Saturated Fat: 13g, Cholesterol: 56mg, Sodium: 474mg, Potassium: 308mg, Fiber: 1g, Sugar: 11g, Vitamin A: 380IU, Vitamin C: 5.2mg, Calcium: 35mg, Iron: 1.6mg
Course: Side Dish
Cuisine: American
Author: Sommer Collier
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