5 from 36 votes
Homemade Traditional Stuffing Recipe
This homemade traditional stuffing combines toasted bread cubes with sautéed sausage, cremini mushrooms, celery, and fresh herbs. Eggs and chicken stock bring the mixture together for a moist, savory stuffing that is full of classic fall flavors. Baking the bread cubes beforehand ensures a perfect texture that is crispy on the edges yet tender inside once combined. This recipe delivers a hearty side dish often served alongside poultry during seasonal meals or holiday dinners.
Prep Time
15 mins
Cook Time
1 hr 15 mins
Servings:
16
Calories:
240 kcal
Course:
Side Dish
Cuisine:
French, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 16 Serving
Amount Per Serving
Calories 240
% 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.