Homemade Traditional Stuffing Recipe
User Reviews
5
Homemade Traditional Stuffing Recipe
Description
The Homemade Traditional Stuffing Recipe uses toasted cubed bread as the base, mixed with browned pork sausage and a medley of sautéed vegetables including onions, mushrooms, celery, and garlic. Fresh sage, rosemary, and thyme enhance the flavor profile, giving the stuffing its signature aroma. Eggs and chicken stock are incorporated to bind the ingredients, yielding a moist consistency after baking or warming. This method balances textures by pre-baking the bread until crisp then gently mixing in the other components to maintain structure without becoming mushy.
The melding of sausage and fresh herbs provides savory depth, while the mushrooms add umami and the celery a slight crunch. The stuffing can be baked separately or inside a bird, offering flexibility for meal presentations. It serves well as a comforting side dish during holiday occasions or special family meals.
For best results, handle the mixture gently when combining to avoid breaking up the bread too much. Use chicken stock sparingly to control moisture levels, adjusting to the bread's absorption. The recipe also supports make-ahead preparation and reheating instructions for convenience during large meal preparations.
Leftover stuffing stores well refrigerated for several days or freezes for longer preservation. When reheating, adding a splash of chicken stock and covering the dish with foil helps retain moisture and heat evenly through the stuffing.
Ingredients
- 12 cups bread cubed
- 1 butter cut in half, unsalted, stick
- 1 pound pork sausage loose
- 2 small yellow onion peeled and small diced
- 2 cups cremini mushrooms sliced
- 3 celery medium diced stalks
- 3 garlic finely minced
- 2 tablespoons sage chopped, fresh
- 1 tablespoon rosemary chopped, fresh
- 1 tablespoon thyme chopped, fresh
- 3 cups chicken stock
- 3 egg whisked
- salt to taste
- black 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
- You can prepare this stuffing up to 1 hour before baking; keep it covered and warm on low heat in the oven until ready to serve.
- Reheat by placing the stuffing in a covered casserole dish, adding ¼ to ⅓ cup of chicken stock, and baking at 350°F for 15 to 20 minutes until warmed through.
- Store leftovers in the refrigerator for up to 4 days, or freeze tightly wrapped for up to 3 months; thaw overnight in the fridge before reheating.
- Add chicken stock gradually when mixing to achieve the right moisture without sogginess, and mix gently to keep bread cubes intact.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 24g | 8% |
| Protein | 11g | 22% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 53mg | 18% |
| Sodium | 457mg | 19% |
| Potassium | 257mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 77IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 74mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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