This Pickford stuffing is the most amazing sausage stuffing recipe you will ever make! It’s so good we make it at Thanksgiving, Easter and year round with dinner!
This. Is. Amazing! Every holiday when we’re thinking of what we’re going to make we think of this Pickford stuffing. We first had it about 10 years ago when I had just given birth to my second daughter a few days before Thanksgiving and my neighbor brought dinner over to us. (originally published 2/17)
We were bummed we couldn’t make it to the big feast with our family but was surprised when on our doorstep arrived 2 plates filled with turkey, sweet potatoes, and this incredible stuffing. We were so happy!
- After we ate it we just couldn’t stop talking about “that stuffing”… still do ’til this day.
- Now when any holiday is around the corner I think back on that amazing stuffing and just had to find out what was in it… I finally asked my friend to share “the secret” with me (and now with you). If you’re looking for the best stuffing recipe ever, this is it!
Seriously….it tastes just as I remember (having it for lunch right now)!
Ok so it definitely comes along with great memories for me as I flash back to the days when my now 10 year old was an itty bitty thing, but making it again reminds me of just how good it really was (and is).
- Packed with LOTS of flavor it could almost be a meal in itself, but also perfect along side turkey during Thanksgiving or at Easter time too.
Ok, so really you could make this year round it’s so good, like I did here with my dutch oven whole chicken recipe.
It’s really easy to throw together too.
The key to making the best stuffing:
- Do not make it the day before, it must be fresh
- Use a good base (bagged stuffing pcs.) that is already seasoned, this Pepperidge Farm herb stuffing is the ONLY type we use to make this Pickford stuffing
- Load it up with (diced) vegetables you love, and onions
- Add some meat to your stuffing, if you’ve never done it you’ll love the addition – we always use a roll of spicy ground sausage (must be spicy in our opinion for the BEST stuffing ever)
- Make it separately, not inside the bird
- if you just must have some inside go for it, but cook the majority of your stuffing on the stovetop as I show in the video I’ve included in this post
- Season after you’re done
- the dry herb stuffing mix suggested here + the spicy sausage lends a TREMENDOUS amount of flavor so I usually don’t add any seasonings, but if you normally do wait until it is done – taste – and decide whether you really need more so you don’t over-season it
This is what you need and how to make Pickford stuffing
- Mushrooms -baby bellas are best
- Sausage – Jimmy Dean (spicy is best)
- Chicken broth
- Stuffing mix – Pepperidge Farm herb stuffing is a MUST (don’t substitute)
When I asked my friend Valerie if I could share this recipe, and she said “yes, if you call it the Pickford Stuffing”, because that’s where this recipe came from (her Mom’s side of the family)! Seriously the best recipes are always passed down from our Grandmas or Moms right. 😉
Now that “the secret” is out I can make it at every holiday from now on and remember those days at home with my newborn, the sweet neighbor who thought of us on that holiday, and pass it along to my kids to make when they’re older too.
Looking for other stuffing recipes cooked using other methods?
Looking for more great Thanksgiving side dishes?
- Cream corn casserole recipe
- Instant Pot corn casserole recipe
- Best green bean recipe that is baked and healthier than others
- Here are a bunch of leftover turkey meat recipes for the next day/week
Here’s the printable recipe for the best sausage stuffing on your stovetop!
- 1/4 c butter
- 1 1/2 c celery chopped
- 1 1/2 c yellow onion diced
- 1 1/2 c baby bella mushrooms cut into 4ths
- 1 pkg. sausage Jimmy Dean regular or hot, 16 oz.
- 2 1/2 c chicken broth may need extra 1/4 c. at end depending on how moist you like it
- 1 pkg herb stuffing Pepperidge Farm , don't substitute for any other brand or style, 14 oz.
- Cook your sausage in a pan and set aside.
- In a large pot melt your butter. Add onions and celery, cook for about 3 minutes or until slightly softened.
- Add mushrooms, cook for another 2 or so minutes.
- Add chicken broth and bring to a boil.
- Add cooked sausage and stir. Bring to a slight boil again and then add bag of stuffing, turn heat off and stir together to fluff.
- If you want it a bit moister add more chicken broth, usually only another 1/4 c. is necessary. Let it rest for about 5 minutes and serve!
For more easy recipes, tips and free printables please LIKE The Typical Mom on Facebook and follow me on Pinterest! You can also sign up for my free weekly newsletter which is packed with goodies I know you’ll love. 😉