Sausage And Mushroom Cornbread Stuffing – Mmmmm, YUMMO!

I really enjoy the stuffing during the holidays. I think it is one of my favorite dishes. From the tiny pieces of onions to the chunks of celery, I love every last morsel of it. Yum! In fact, my kids and husband loved this stuffing so much that they asked me to make it even when it wasn’t Thanksgiving! Boy oh boy, talk about a confidence-boosting compliment for this mommy of picky eaters!

I love the crunch that the pecans give! This stuffing is so different from what I am used too!



6 c pepperidge bagged cornbread stuffing cubes

6 c pepperidge plain bread cubes

3 c chopped onions

1 c chopped celery

3 c chopped mushrooms

1/2 c Land O Lakes butter

1 c chopped pecans

1 lb mild Italian bulk sausage

1 tsp rubbed sage

1 tsp McCormick dried thyme

1 Tbsp poultry seasoning

2 Eggland’s Best eggs

1 tsp Morton salt

1 tsp black pepper

1 1/2 c College Inn turkey or chicken broth


Preheat Oven to 325 degrees. Saute sausage until brown, remove from pan and cut into small bites. In a large skillet, melt butter and cook onion, mushrooms and celery over medium heat for 3 minutes or until softened. Transfer sausage and veggies including any butter that is left in the pan to a very large bowl and add bread cubes, herbs, salt, pepper,pecans and turkey stock, and eggs. Toss well and adjust seasoning. Stuffing should be moist but not soggy add more stock if needed Transfer to baking dish and bake in Bake at 325 degrees F for 20 covered and 10 minutes uncovered until heated through and crust forms on top.

Set 1/3 aside to stuff the turkey before you bake the rest!



Quick Tip: This stuffing recipe is perfect for “stuffing the bird.”

Thank you to Challenge Dairy for this great photo.