Skip to content

Get 5 Secrets to Make Homemade Taste Food Better + New Recipes Weekly!

    Homemade Traditional Stuffing Recipe

    Published November 20, 2023. This post may contain affiliate links. Please read my disclosure policy.

    For years, this traditional stuffing recipe with mushrooms and sausage has been served at my holiday dinner table. The flavors in this simple traditional side dish are incredible.

    No matter which holiday we celebrate, we always look forward to mealtime.  While the turkey or beef roast takes center stage, we are all about the side dishes. Check out my cream mashed potatoes or roasted root vegetables, if you want to up your side dish recipe game,

    homemade turkey stuffing in a casserole dish


     

    Stuffing

    The procedure of stuffing protein meat has been going on for generations.  In early recipes throughout the first century AD, you learn of people stuffing rabbits, chickens, pigs, and other accessible animals.  Turkey stuffing was popularized in the early days of Thanksgiving, as it is written in many 16th-century Boston area documents.

    Stuffing most often uses dried bread, herbs, and vegetables that are reconstituted with liquid, stuffed into the turkey cavity, and baked until it is firm and finished cooking.  In addition, stuffing can also be cooked separately in a casserole dish in the oven, which would then be considered dressing.  I like stuffing outside the turkey because the bird will cook much quicker without it.

    Ingredients and Substitutions

    • Bread – Any fresh bread will work for this recipe. I like to use Sourdough.
    • Butter – I always use unsalted butter in my cooking and baking to control the sodium content instead of a butter company.
    • Sausage – Any pork sausage will work for this, such as loose bratwurst, Italian sausage, or plain pork sausage in this recipe.
    • Onions – You can use a white, yellow, or sweet onion. In addition, you’ll need some fresh garlic cloves.
    • Mushrooms – I prefer to use fresh cremini mushrooms. However, you can also use button, portabella, shiitake, or oyster mushrooms.
    • Celery – a few ribs of celery stand out in this recipe.
    • Herbs – I used a combination of fresh sage, rosemary and thyme. Substitute with dry poultry seasoning.
    • Stock Chicken stock is best to use. However, you can substitute it with vegetable stock, brodo, or water.
    • Eggs – Large, chilled eggs or room temperature will work perfectly in this stuffing recipe.

    How to Make a Homemade Stuffing Recipe

    Cut fresh bread into cubes, place it on a cookie sheet tray lined with parchment paper, and bake in the oven at 300°for about 25-30 minutes or until firm.

    cubed bread on a cookie sheet tray

    In the meantime, cook off some pork sausage until browned and cooked through, and then set aside.

    cooking sausage in a pan

    Using the same pan, cook mushrooms and onions in melted butter until lightly browned, which takes about 10 minutes.

    sautéed mushrooms in a pan

    Next, add celery and garlic and cook until tender, about 4 to 5 minutes.

    cooked mushrooms and celery in a pan

    Transfer the cooked vegetables, sausage, and bread to a large bowl and add them together.

    adding cubed bread to a bowl

    Next, mix fresh herbs, salt, pepper, and stock and mix until combined. The bread should be wet but not soggy and drenched.

    pouring chicken stock to a bowl with stuffing

    In a separate bowl, whisk together 3 eggs, add them to the stuffing bowl, and mix until completely mixed in.

    mixing veloute with stuffing

    Transfer the mixture to a large 13×9 casserole dish, cover with foil, and bake at 350° for 25 minutes.

    covering a sausage stuffing with foil

    Remove the foil and bake for 25 minutes, then garnish with parsley and serve.

    garnishing stuffing with fresh chopped herbs

    Additional Ingredients to Add-In

    While there are some basic ingredients for a traditional stuffing recipe, you can customize it to make it your own.  I took the initiative to add sausage and mushrooms, but there are many other things you can add, including:

    • Turkey Giblets
    • Turkey Gravy
    • Dried Cherries
    • Fresh Cranberries
    • Dried Cranberries
    • Root Vegetables
    • Oysters
    • Apples

    Make-Ahead and Storage

    Make-Ahead: You can make this recipe up to 1 hour ahead of time; just keep it covered and warm at low temperatures in the oven until ready to serve.

    How to Reheat: Add the desired amount of dressing to a casserole dish or pan, drizzle on ¼ to 1/3 cup of chicken stock, and cover with foil.  Bake in the oven at 350° for 15 to 20 minutes or until warmed.

    How to Store: Cover and keep in the refrigerator for up to 4 days.  You can cover and freeze it for up to 3 months.  Thaw it in the refrigerator for 1 day before reheating.

    Chef Billy Parisi

    Chef Notes + Tips

    • Use a bit of stock at a time, and you may need less or more when mixing it in.
    • When mixing the stuffing, do so gently so that the bread or other ingredients do not break apart.
    • You can substitute 1 for 1 fresh to dry herbs.

    More Holiday Recipes

    Share this Post

    Let's Cook - Chef Billy Parisi

    Video

    Homemade Traditional Stuffing Recipe

    5 from 7 votes
    This traditional stuffing recipe that is loaded with mushrooms and sausage has been served up at my holiday dinner table for years.
    Servings: 16
    Prep Time: 15 minutes
    Cook Time: 1 hour 15 minutes

    Ingredients 

    • 12 cups of cubed bread
    • 1 stick unsalted butter, cut in half
    • 1 pound loose pork sausage
    • 2 peeled and small diced small yellow onions
    • 2 cups sliced cremini mushrooms
    • 3 medium diced celery stalks
    • 3 finely minced garlic cloves
    • 2 tablespoons chopped fresh sage
    • 1 tablespoon each chopped fresh rosemary and thyme
    • 3 cups chicken stock
    • 3 whisked eggs
    • salt and pepper to taste

    Instructions

    • Preheat the oven to 300°.
    • Spread out the cubed bread on a cookie sheet tray lined with parchment paper and bake in the oven for 25 to 30 minutes or until crisp and firm. Set aside.
    • While the bread is baking add a ½ stick of butter to a large frying pan or rondeau over medium-high heat and cook the sausage until broken up, lightly browned, and cooked throughout.
    • Remove the sausage from the pan or pot and add the remaining ½ stick of butter.
    • Add in the onions and cook for 4 to 5 minutes or until lightly browned and then add in the mushrooms and cook for a further 8-10 minutes while occasionally stirring until lightly browned.
    • Place in the celery and garlic and cook for 4 to 5 minutes or just until the celery is tender.
    • Transfer the cooked vegetables, sausage, and baked cubed bread to a very large bowl.
    • Next, add in the herbs, salt, pepper, and chicken stock and mix gently until combined. See note about chicken stock.
    • Pour in the whisked eggs and then again gently mix until combined.
    • Transfer the mixture to a 13×9 casserole dish and cover with foil.
    • Bake at 350° for 25 minutes, then remove the foil and bake for a further 20 minutes or until the top is lightly browned.
    • Serve garnished with fresh chopped parsley.

    Notes

    Make-Ahead: You can make this recipe up to 1 hour ahead, keep it covered and warm at low temperatures in the oven until ready to serve.
    How to Reheat: Add the desired amount of dressing to a casserole dish or pan, drizzle on ¼ to 1/3 cup of chicken stock, and cover with foil. Bake in the oven at 350° for 15 to 20 minutes or until warmed.
    How to Store: Cover and keep in the refrigerator for up to 4 days. You can cover and freeze it for up to 3 months. Thaw it in the refrigerator for 1 day before reheating.
    Use a little bit of stock at a time, and you may find that you need less or more when mixing it in.
    When mixing the stuffing together, do so gently so that the bread or other ingredients do not break apart.

    Nutrition

    Calories: 240kcalCarbohydrates: 24gProtein: 11gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 53mgSodium: 457mgPotassium: 257mgFiber: 2gSugar: 4gVitamin A: 77IUVitamin C: 2mgCalcium: 74mgIron: 2mg
    Course: Side Dish
    Cuisine: American, French