Classic Stuffing

Classic Stuffing recipe

Yield: 15 servings

Prep Time: 25 min

Cook Time: 50 min

Classic Stuffing

My Mom's classic stuffing recipe (with a little added sausage)...


1 1/2 cups chopped yellow onions
1 cup chopped celery
3/4 cup salted butter
1/2 pound sweet Italian sausage
1/2 cup chopped mushrooms
8 cups stale, fresh unseasoned breadcrumbs/ bread cubes
1 Tablespoon salt
1/2 teaspoon pepper
1 teaspoon sage
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/2 teaspoon nutmeg
1/2 cup white wine
1/2 cup + more, as needed chicken broth
1 large egg, beaten


1. In small pan, sauté onion and celery in butter over medium heat until tender. Remove from heat and set aside.

2. In a separate, larger skillet, cook sausage and mushrooms until the sausage is no longer pink. Drain the fat. Add the onion and celery and stir together.

3. In large bowl, combine breadcrumbs and seasonings with sausage/vegetable mixture. Moisten with wine and broth. Add egg and mix well. If the stuffing seems too dry, mix in more broth. You want it to be pretty moist- it will dry out more in the oven.

4. Use this stuffing to stuff your turkey, or place in a greased 9x13-inch casserole dish and bake (covered) at 375 degrees F. for 40 minutes- then remove cover and bake for an additional 10 minutes.


*You can certainly use all chicken broth in place of the white wine.
*Mom likes to slow-cook (simmer) the giblets and liver, and she chops some of that up and adds it to the stuffing too.




22 Responses to “Classic Stuffing”

  1. postedDec 7, 2013 1:45 PM

    how big a pan does this recipe require please?

    • postedDec 8, 2013 9:28 PM

      9×13-inch – sorry, I will fix that in the instructions!

  2. postedDec 23, 2013 11:21 AM

    Can this be made ahead of time and baked a few hours later? Thanks!

  3. postedDec 29, 2013 11:42 AM

    My mom had a stuffing recipe which started with mashed potatoes then added celery, ognions,cubed stailled bread cubes,thyme , salt,pepper and turkey broth. Would anyone have such a recipe?? I can’t remember how long in the oven nor the amounts for each ingredients. Thanks in advance
    Her stuffing was the best I’d ever eaten
    Since she is no longer with us I forgot to ask for her recipe!

  4. postedNov 15, 2015 3:31 PM

    Try putting pine nuts in a fry pan to bring out the oils then add to dressing mix with cooked sausage. It is soooo good.

    • postedNov 17, 2015 5:58 AM

      Thanks for the tip!

  5. postedNov 17, 2015 8:23 AM

    This stuffing looks delish! What size turkey would you recommend for the recipe?

    • postedNov 24, 2015 4:23 PM

      Oh gosh, I don’t know… any normal sized kind of turkey I guess!

  6. postedNov 17, 2015 11:43 AM

    You mentioned adding 3/4 cup of butter. When do you add that in. In the skillet when cooking the onions and celery or in step #3 when you mix everything?

    • postedNov 24, 2015 4:23 PM

      See step one: saute the onions and celery in the butter.

  7. postedNov 25, 2015 8:17 AM
    Tonya Lux

    How many servings does this recipe make? And do you use fresh or dried herbs? Thank you!

    • postedNov 26, 2015 6:03 AM

      15 servings– and use dried herbs.

  8. postedNov 25, 2015 6:04 PM

    Hi! Are the herbs dried or fresh? I will be using dried, will the amounts listed in the recipe be good? Thanks!

    • postedNov 26, 2015 6:02 AM

      Dried herbs…

  9. postedNov 25, 2015 8:18 PM

    Can I substitute sage sausage instead of sweet Italian as listed? Will it totally change recipe or flavor or will if he okay?

    • postedNov 26, 2015 5:59 AM

      I think that would be totally fine!

  10. postedSep 24, 2016 5:39 PM
    Mary Ann Marino

    What kind of white wine do you use = dry or sweet?

    • postedSep 26, 2016 7:36 AM

      definitely dry!

  11. postedAug 30, 2017 5:38 PM
    Jo Ann

    This is similar to what I make, and my mother before me, however the egg is new to me.  What does the egg do?

    • postedSep 5, 2017 7:21 AM

      It’s just a binder.

  12. postedSep 21, 2017 4:28 PM

    I recommend DRY, not stale, bread for this recipe. 🙂

Leave a Comment