World’s Best Stuffing Recipe

World's Best Stuffing Recipe - Kristy Wicks

Hi everyone!

Jeff has been making his World’s Best Stuffing for Thanksgiving and Christmas dinners for as long as I can remember.  The base recipe comes from his dad who made stuffing for holiday dinners when Jeff was growing up.  Somewhere along the way Jeff added his own twist of hot sausage and Granny Smith apples and the rest is history.

I hope you enjoy the recipe and tips Jeff gives below, let us know what you think.

Wishing you all the best for the coming holiday season!


Update: To help make following the recipe easier, Jeff added a recipe card below. Simply scroll to the bottom to find it!

World’s Best Stuffing Recipe

Serves 8 people


World's Best Stuffing Recipe - Kristy Wicks

2 packages – Pepperidge Farm Herb Seasoned cubed stuffing

1 pound Jimmy Dean Hot sausage

2 medium onions

8 celery stalks

1 clove garlic

3 1/2 cups chicken broth

1 1/2 sticks salted butter (12 tbs)

4 Granny Smith apples

Salt and pepper to taste

1 large baking pan – I suggest using an aluminum one time use pan for easy clean up

World's Best Stuffing Recipe - Kristy WicksWorld's Best Stuffing Recipe - Kristy Wicks

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Pre-heat oven to 350°.

Note: Oven temperatures vary, please adjust temperature and cooking time as needed

Veggies and Sausage ~ 

Dice onions and celery into small cubes

World's Best Stuffing Recipe - Kristy WicksWorld's Best Stuffing Recipe - Kristy WicksMelt 2 tbs butter over medium heat, add garlic and let cook a few minutes until fragrant. Add onions and celery, season with salt and pepper, then Sauté until tender – about 10 mins

World's Best Stuffing Recipe - Kristy WicksPlace sausage in hot skillet over medium heat and tear apart forming bite size pieces and cook until well done.

World's Best Stuffing Recipe - Kristy WicksDice apples into 1/2 – 1 inch pieces.

World's Best Stuffing Recipe - Kristy WicksMix it all together ~

World's Best Stuffing Recipe - Kristy Wicks

Tip: Mixing together all ingredients at once can be difficult, so I suggest splitting it into 2 batches

Melt 10 tbs butter in a bowl

In a large mixing bowl combine 1 package of the Pepperidge Farm stuffing mix and 1/2 of each of the other ingredients.  Mix gently until the liquid is absorbed.

World's Best Stuffing Recipe - Kristy WicksWorld's Best Stuffing Recipe - Kristy WicksWorld's Best Stuffing Recipe - Kristy WicksAdd the first half to your large baking pan, repeat the above steps and add to the baking pan.

World's Best Stuffing Recipe - Kristy WicksNow that you have all of the mixture together, give it a final mix to help even out across the pan

World's Best Stuffing Recipe - Kristy WicksOven time ~ 

Place in a 350 degree pre-heated oven and bake for 90 minutes or longer if you like it with a brown crusty coating.  If it starts to get too brown for your liking, simply cover it with aluminum foil or a baking sheet.

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World's Best Stuffing Recipe - Kristy WicksWorld's Best Stuffing Recipe - Kristy WicksWorld's Best Stuffing Recipe - Kristy WicksWorld's Best Stuffing Recipe - Kristy Wicks

World’s Best Stuffing Recipe
Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings: 8
  • 2 Packages Pepperidge Farm Herb Seasoned Cubed Stuffing
  • 1 Pound Jimmy Dean Hot Sausage
  • 2 Medium Onions
  • 8 Celery Stalks
  • 1 Clove Garlic Minced
  • 3 1/2 Cups Chicken Both
  • 1 1/2 Sticks Butter (12 Tbs)
  • 4 Large Granny Smith Apples
  • Salt and Pepper to taste
  1. Preheat oven to 350 degrees. 


    You will need one large and deep baking pan roughly 20″ x 12″ x 3″.  I suggest using an aluminum disposable baking dish, you can find these at most grocery stores or online. As an alternative, you can use 2 – 13″ x 9″ baking dishes and reduce the cooking time by about 15 mins.


  2. Dice onions and celery into small pieces. 


    Melt 2 tbs butter in a medium skillet, add the minced garlic and saute for about 2 mins. Add the onions and celery, salt and pepper to taste. Cook until tender, about 10 minutes, then remove from heat.


  3. Place sausage in a hot skillet over medium heat, break into bite size chunks, cook until well done, then remove from heat. 


  4. Core and dice apples into 1/2 inch pieces.  


  5. In a very large bowl (I use my largest boiling pot), add the cubed stuffing, chicken both and 10 tbs melted butter.  Mix to incorporate the liquid into the stuffing cubes.


    Add the apples, cooked onions, celery and sausage then mix to get all ingredients well distributed. Pour combined mixture into a greased baking dish.


    Mixing all of this together can be a workout, feel free to break this into a few smaller batches and then combine the batches in the baking pan.


  6. Place on center rack of the preheated oven and bake for about 90 mins.  After about 60 mins the top should begin to get golden brown.  If you like a crunchy top, continue uncovered just check every 10 mins to ensure it’s not getting too dark.  If you are not a fan of the crunchy top, simply cover with aluminum foil and return to oven for the remaining time.


    Serve covered with gravy or alone. 


    I hope this becomes a favorite for your family holiday meals like it has for ours!


    During busy holidays, this stuffing can be cooked a day in advance. Simply reheat in the microwave just before serving!


Jeff and Kristy

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57 thoughts on “World’s Best Stuffing Recipe

  1. Yummy! I’m going to try this as a side dish — usually make it in the bird to keep the turkey from drying out but since I’m not hosting I’m not making the turkey . This sounds and looks amazing !

    1. Liz, To keep your bird from drying out, stuff your bird with apples, oranges, celery, carrots and onions. Also plenty of butter under the skin. I have been making my turkey like this for over 30 years and it is always moist❤️
      Happy Thanksgiving to you, Kristy and Jeff 🦃

    1. We don’t recommend putting stuffing inside the turkey for safety reasons… It tastes yummy on it’s own and the turkey actually cooks a little faster without the stuffing inside also. :)

  2. This looks delish…a variation on what I usually make which does not have apples or sausage. Hmmm…might be making two kinds this year :) Jeff is a keeper!

  3. Hi Kristy and Jeff!
    Looks so delicious!
    When do you add the garlic?
    Notice Jeff has minced garlic there. Does he prefer that to a garlic clove?
    Let m know!
    Thanks for sharing!

    1. Hi Becky,
      Jeff adds the garlic when he sautés the onions and celery. I’ll include that in the recipe. Thanks for catching that. ;) He loves the already minced garlic from Christopher Ranch because it’s easier and it saves time. xx

  4. I would like to make this early so need to know if there is a point where I can stop and freeze the recipe before baking on Thanksgiving or can I freeze it after baking. Help !!

    1. Hi Geena,

      We have never frozen it specifically, so I don’t see why you can’t. We really love the fresh toasty though, even if you just do it the night before and re-heat it up on Thanksgiving day. But I think you can freeze after baking if you must. xx

  5. Is the garlic supposed to be cooked with the onions and celery or melted with the butter? I don’t remember what Jeff did in the insta story and I think I keep missing it in the directions. Sorry!

    Thanks in advance!

  6. Hi Kristy
    I just maxed Jeef World’s best stuffing. For our thanksgiving dinner? I ll let you know what my family said about ?
    Happy thanksgiving ???

  7. Okay….I really enjoy watching you & Jeff. I know he loves William & Sonoma—Jeff, you have to buy their Focaccia Stuffing. The breadcrumbs are amazing!! As is their Turkey Gravy Base.
    Happy Thanksgiving ?????

  8. Thanks, Kristi and Jeff. ill be making this tomorrow to be ready for the oven on Thurs im going to use cornbread cubes – Do you think there will be issues with that (making my cornbread now!).

    Happy Thanksgiving and many hugs to you both, and Emma and her boyfriend as well!

  9. Thanks for sharing this! I will make this for my Thanks giving dinner. Everything you and Kristy post is just great! ❤❤ I always look forward to what is happening with you 2 everyday. Thank you so much!

    1. Aww Yay Vicki! I’m so glad to hear that.. thanks for always being there and showing up. We appreciate you! Let us know how you like the stuffing. :) xx

  10. I make a similar recipe to this, but I love all Jeff’s recipes, so I will try adding sausage next time. So good

  11. My husband and i made this yesterday…substituted cornbread Instead of stUffing. Amazing! We will make every year. Thank you Jeff and Kristy

  12. i MADE THIS for Thanksgiving dinner! I modified it by using Trader Joes gluten free stuffing mix and it came out amazing!! Thank you for this recipe!

  13. Wow, this looks so good! I’ve never tried adding sausage.. that sounds tasty!! I always add chopped walnuts in addition to celery, onions and apples! The best side on Thanksgiving 🙌🏻🤍

  14. Oh Kristy! I can’t wait to make this! Thank you for sharing and thanks to Jeff, too. Love you both!
    Do you think it will be fine if I bake today to serve tomorrow or do you suggest I not bake it today, just mix it up to be baked tomorrow?

  15. I’ve been making it for a couple of years , n I misplaced the recipe. I was going crazy lol I’m glad you were making it again this year. I just love it n all my guest . Thank you so much . You guys are great Come up

  16. Hi Kristy, I love all of Jeff’s recipe. On this stuffing, how many ounces is the Pepperidge farms stuffing? I feel like the bags I bought are small.

  17. I’m so happy I found you all through others post! You both come across as great people! I’m enjoying your posts! I will make Jeff’s stuffing for Thanksgiving as no Christmas this year!

  18. That looks delish! I’m not seeing anywhere in the recipe how much chicken broth he uses and when he adds it 🤔