Make-Ahead Stuffing

This amazing Make-Ahead Stuffing recipe holds a cherished place in my family’s holiday traditions. Perfected by my mother over years, it’s a blend of dried bread, sausage, ground beef, and bacon, infused with moisture from applesauce, milk, and broth. Prepared a day in advance, this dish is a holiday must-have.

I’ve shared numerous recipes on Create Kids Club, but none hold as much sentimental value as this one. It’s not just a favorite; it’s the one my three siblings and I eagerly anticipate during the holidays, leading to playful squabbles over who gets to take home the leftovers. To meet the demand, my mother now doubles the recipe.

Getting this recipe right involved numerous exchanges with my mom, even a phone call to guide me through each step. It’s a dish that only graces our table once, maybe twice a year – at Thanksgiving and occasionally at Christmas. I’ve never personally prepared it; that task has always belonged to my mother. However, I was determined to capture her recipe accurately for sharing.

Ingredients

• 2 loaves white bread let the bread dry for 1-2 days (gluten-free bread works great, save the ends of loaves in the freezer throughout the second half of the year to save money)
• 1 pound bacon, reserving grease use 6 pieces of bacon 
• 1/2 stick butter
• 2 medium onions, diced
• 4 ribs celery, diced
• 1 pound ground chuck
• .5 pound Jimmy Dean sage pork sausage
• 2 sticks butter, melted
• 1 cup unsweetened applesauce
• 1-cup milk
• 1-cup chicken broth
• 1 tablespoon salt
• 1-1/2 teaspoon pepper
• 1-1/2 teaspoon celery salt
• 1 1/2 teaspoon onion powder
• 1 1/2 teaspoon poultry seasoning
• 3 large eggs, beaten

How To Make Stuffing with Sausage and Ground Beef

Step 1: Begin by cooking the bacon in a large skillet over medium-high heat until it reaches a crisp texture. Once done, remove the bacon from the pan, making sure to save the bacon grease for later use.

For this recipe, crumble six pieces of the cooked bacon.

Bonus Tip: Any leftover bacon can be stored in the refrigerator for a delightful breakfast addition the next day or even frozen to be used in other recipes.

Step 2: Take the dried bread and tear it into smaller, manageable pieces. Proceed to place all the torn bread pieces into a generously sized roasting pan.

Step 3: Prepare the onions and celery by sautéing them in butter. Melt half a stick of butter in a medium-sized skillet over medium heat. Add the diced onions and celery, allowing them to sauté until they reach a translucent state, which typically takes around 3 to 4 minutes. Transparency in the onions and celery indicates readiness, evidenced by their slightly shrunken size and a nearly see-through appearance.

Step 4: Now, it’s time to add the following ingredients:

• Raw ground chuck
• Raw ground pork
• The crumbled cooked bacon

Pour the reserved bacon grease and melted butter over these ingredients then add:

• Applesauce
• Milk
• Broth
• A sprinkling of salt
• Pepper
• Celery salt
• Onion powder
• Poultry seasoning
• Beaten eggs

Step 5: With clean hands, meticulously blend all the stuffing ingredients within the roasting pan. Cover the roasting pan with aluminum foil, and place it in the refrigerator. Allow the stuffing to rest overnight to encourage the intermingling of all the flavors.

Step 6: On the day of your gathering, remove the cover from the roasting pan and bake the stuffing at 350°F for approximately one hour. Serve hot and savor the blend of savory flavors.

Recipe Tips and Tricks

1. If you’re looking for a low-fat recipe, this is not it. This recipe is a treat and it is packed full of flavor and fat.
2. Buy the cheapest white bread at the store then spread it out on a baking sheet and let the bread dry for 1.5 – 2 days. This will help prevent soggy stuffing. If you are using gluten-free bread, I feel you. There is no such thing as cheap gluten-free bread. I save the ends or all those extra hole-filled pieces that you get through the course of the year. Keep them in the freezer to use for this recipe.
3. Combine the recipe with your hands. Mix it really well making sure to get the bread blended with all the other ingredients.
4. Make this recipe a day ahead. It helps the flavors to combine while saving you time the day of the meal.
5. This recipe makes 20 servings. Make 1/2 batch or double the batch depending on the size of your holiday crowd.

FAQ

Storage Instructions

After preparing the stuffing according to the instructions, store any leftovers properly for future consumption. Once cooled completely, transfer the leftover stuffing into an airtight container or a resealable plastic bag. Ensure the container is tightly sealed to prevent moisture from affecting the texture. Refrigerate and consume within 3 to 4 days.

For longer storage, you can freeze the stuffing. Portion it into freezer-safe containers or bags, removing excess air before sealing to prevent freezer burn. Label the containers with the date and use within 1 to 2 months for the best quality. When ready to enjoy, thaw the frozen stuffing in the refrigerator overnight before reheating it thoroughly.

More Holiday Recipes

• Make Ahead Roasted Potatoes
• Crockpot Green Bean Casserole
• Butternut Squash Casserole
• The BEST Cranberry Sauce