Another case of your favorite is what you grew up with.  My Aunt Joy and my Aunt May both make AMAZING stuffing. Aunt May’s is practically legend.  But, my mom’s is my favorite.  She makes a ridiculous amount when she makes it (starts with 4 loaves of bread) and doesn’t measure anything.  These are her instructions but I have tried to both pare down the recipe and add some measurements.  You definitely have some wiggle room here to tailor this to your own personal taste but this is a great start.

*Tip- I always buy a large disposable pan when making stuffing, it is great to dry the bread in the night before and it gives you plenty of space to mix and toss everything together.

p.s.  If I ever actually publish the Garlic & Olive Oil: Thanksgiving cookbook, this will be the cover.

Stuffing

Serves 8-12

Ingredients:  
1 loaf of White Bread (a few days old or sit to dry out), cubed
1 T Poultry Seasoning
1 T Dried Sage (about)
6 oz Pork Sausage, cooked and drained (I like Jimmy Dean, Regular)
1 ½ sticks Butter
1 lb Crimini Mushrooms, sliced
2 stalks Celery, chopped
1 medium Onion, chopped
2 Eggs, beaten
1-2 c Chicken Stock (see below)
Salt & Pepper

Sprinkle bread cubes with poultry seasoning (like you would sprinkle salt and pepper).
Toss the bread and sprinkle with some more poultry seasoning.
Add the sage, rub in hands first to release the flavor and then sprinkle on bread; toss.
Add pepper and a little salt; toss.
Add sausage to bread and toss.
Melt butter in a large sauté pan over medium heat.
Add mushrooms, onions and celery in the pan, season with salt & pepper and sauté until onions and celery are soft; about 10 minutes.
Add everything to the bread while tossing.
Add the eggs to the bread while tossing
Add stock as needed for moistness:
-If you are stuffing in the turkey you want it moist but not dripping (about 1 cup). 
-If you are cooking it in a casserole dish and it will not be stuffed, you will want it pretty wet because it will dry out a lot as it cooks (about 2 cups). 
Stuff in turkey and cook with turkey -or- cook in a casserole dish in the oven at 300 for 1 hour.

Print Recipe

Stuffing

Stuffing, the cornerstone of every great Thanksgiving meal

Prep Time45 minutes mins

Cook Time1 hour hr

Course: Side Dish

Cuisine: American

Keyword: Dressing, Holiday, Stuffing, Thanksgiving

Servings: 8

Author: Emily ~ Garlic & Olive Oil

Ingredients

• 1 loaf White Bread (I like Brownberry Italian) a few days old or sit to dry out, cubed
• 1 T Poultry Seasoning
• 1 T Dried Sage about
• 6 oz Pork Sausage (I like Jimmy Dean, regular) cooked and drained
• 1 ½ sticks Butter
• 1 lb Crimini Mushrooms sliced
• 2 stalks Celery chopped
• 1 medium Onion chopped
• 2 Eggs beaten
• 1-2 c Chicken Stock see below
• Salt & Pepper

Instructions

• Sprinkle bread cubes with poultry seasoning (like you would sprinkle salt and pepper). Toss the bread and sprinkle with some more poultry seasoning.
• Add the sage, rub in hands first to release the flavor and then sprinkle on bread; toss.
• Add pepper and a little salt; toss.
• Add sausage to bread and toss.
• Melt butter in a large sauté pan over medium heat. Add mushrooms, onions and celery in the pan, season with salt & pepper and sauté until onions and celery are soft; about 10 minutes.
• Add everything to the bread while tossing.
• Add the eggs to the bread while tossing.
• Add stock as needed for moistness-

  If you are stuffing in the turkey you want it moist but not dripping (about 1 cup). If you are cooking it in a casserole dish and it will not be stuffed, you will want it pretty wet because it will dry out a lot as it cooks (about 2 cups).
• Stuff in turkey and cook with turkey -or- cook in a casserole dish in the oven at 300 for 1 hour.

Notes

*Tip- I always buy a large disposable pan when making stuffing, it is great to dry the bread in the night before and it gives you plenty of space to mix and toss everything together.