Homemade Traditional Stuffing Recipe
This homemade traditional stuffing recipe highlights fresh vegetables, pork sausage, and herbs for a classic holiday side dish. I love that I can prep everything in about 15 minutes and let the oven handle the rest while I focus on the rest of the meal.
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 13x9 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
I highly recommend, when making my traditional stuffing recipe, adding the stock slowly and paying close attention to the texture. I stop as soon as the bread feels moist but not soggy, because that balance is what gives the stuffing a light texture instead of a dense one.
Add stock gradually: I add the stock a little at a time and adjust as I mix, since the bread may need more or less liquid depending on how dry it is.
Mix gently: I stir the stuffing gently so the bread and vegetables stay intact instead of breaking apart.
Herb substitutions: I swap fresh and dried herbs at a 1:1 ratio when needed and keep the flavors balanced.
Taste before baking: I always taste the mixture before baking and adjust the seasoning if needed while it is still easy to fix.
Cover first, then uncover: I keep the stuffing covered at the start of baking to hold moisture, then uncover it at the end to brown the top.
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.
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