This Turkey Sausage, Bacon & Mushroom Stuffing is the ultimate Friendsgiving side dish. Crispy bacon, flavorful sausage and halved mushrooms are added to cornbread stuffing mix and baked to perfection. The perfect accompaniment to traditional turkey, this Sausage, Bacon & Mushroom Stuffing is a crowd-pleasing side you’ll make year after year.
We love everything about this cornbread stuffing—the irresistible flavors, the tasty add-ins, and the fact that it starts with a box of Mrs. Cubbison’s Cornbread Stuffing Mix. Mrs. Cubbison’s Cornbread Stuffing is a hearty, delicious variation on a classic, made with freshly baked cornbread that’s lightly toasted and perfectly seasoned. And what’s better than eliminating the step of slicing and drying out bread?
The Ultimate Friendsgiving Side Dish
The bacon is cooked and crisped in a GoodCook 10” Everyday Sauté Pan. Halved mushrooms and garlic are cooked in the same pan, so you only clean once. The GoodCook 10” Everyday Sauté Pan features a nonstick surface and requires minimal cleanup.
Now it’s time to cook up the onions, celery and sausage, and we love the GoodCook Dutch Oven for this task. The GoodCook Dutch Oven is roomy enough to cook the sausage and veggies then add in the bacon, mushrooms and stuffing mix. It features an easy to clean non-stick interior, so you won’t spend all day scrubbing the pan.
The onions and celery are sautéed with a cup of Challenge butter. You’re not going to want to skip this step. Real butter adds so much creamy flavor to this dish. When it comes to the best butter for cooking and baking, we use Challenge Dairy. It’s all-natural, made with real cream, and is made without the use of the synthetic hormone rBST.
After all of the stuffing, ingredients are combined, it goes in a GoodCook OvenFresh Stoneware Rectangular Ceramic Baking Dish to bake. We love that the GoodCook OvenFresh Stoneware features an attractive oven to table design, so it does double duty for both cooking and serving.
Sweet cornbread, salty bacon, savory sausage and flavorful aromatics—we’ve hit the jackpot with this recipe. This incredible stuffing will be a new holiday favorite.
Get the Tools
GoodCook has everything you need to get this incredibly flavorful stuffing on the Thanksgiving table. From a GoodCook 10” Everyday Sauté Pan to a GoodCook Dutch Oven, these pans cook food evenly without the hassle of food sticking to the bottom. We love the GoodCook OvenFresh Stoneware Rectangular Ceramic Baking Dish for baking up casseroles and side dishes. It’s made of durable porcelain with an enamel glaze that’s easy to clean, and has an attractive oven to table design. Are you ready to make this upgraded Thanksgiving side dish?
Make & Share
Happy Best-Ever Stuffing making! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom
Best Ever Turkey Sausage, Bacon & Mushroom Stuffing
- 6 strips bacon
- 2 cloves garlic
- 12 oz button, cremini or shitake mushrooms, halved
- 1 pound turkey sausage
- 1 cup celery
- 1 cup onion, finely chopped
- 1 3/4 cup broth
- 1 (12 oz) box Mrs. Cubbinson’s Cornbread Stuffing
- 1 cup Challenge butter
- 3 Tbsp fresh chopped parsley
Preheat oven to 350°F. Spray a 9" x 13" GoodCook casserole dish with non-stick spray.
Cook bacon over medium-high in a nonstick GoodCook skillet until golden brown, transfer to a cutting board and chop coarsely.
Drain oil from skillet, leaving about 2 Tbsp of bacon grease. Add garlic and just enough mushrooms to fill the skillet without touching each other. Cook for 3-4 minutes without turning, then toss and cook an additional minute. Remove to a paper towel and repeat until all mushrooms have been cooked.
In a large saucepan, melt butter on medium heat, brown sausage. Add vegetables and sauté until translucent. Remove from heat.
Add stuffing mix and stir in chicken broth or water gradually. Toss in bacon and mushrooms.
Pour stuffing into greased casserole dish, cover with foil and bake for 40 minutes. Uncover last 15 minutes for crisper top.
Garnish with parsley.