Classic Stuffing

Try this Classic Stuffing recipe to stuff your next turkey or to bake alongside your turkey.

This stuffing recipe originates from my Mom.  She always made stuffing from scratch when I was growing up.  That means she never bought boxes of seasoned bread cubes. Instead, she dried out her own chopped bread, added her own seasonings and went from there.  Her classic stuffing recipe was always so good, so I simply had to share it with RecipeGirl readers.  Mom has Celiac disease now and is unable to eat her classic stuffing, so I make her my Gluten-Free Cornbread and Bacon Stuffing, and the rest of the family enjoys Mom’s Classic Stuffing!

Classic Stuffing baked in a casserole dish

What’s in this Classic Stuffing Recipe?

Mom always added finely chopped onion, celery and mushrooms– sauteed in butter.  My husband and I like mushrooms a lot, so I usually add quite a bit more mushrooms than this recipe calls for!  A little bit of sweet Italian sausage is a nice flavor addition too.  Dried bread cubes are used as the base for the stuffing. There are plenty of dried seasonings added in too. Mom uses white wine, broth and egg to blend the bread cubes and the veggies together.  If you don’t like to cook with wine, you can opt to use just broth and egg.

What’s the best way to prepare the bread for stuffing?

We like to use French bread. Grab a loaf of bread from the store a couple of days before making this stuffing, chop it up and let it sit at room temperature to turn the bread cubes into dry bread cubes.  If you don’t have time to do that, you can dry them out on low heat in the oven until they’re crispy.  Just spread the cubes evenly on a baking sheet and bake them at about 250 degrees F. until dried out.  Just keep an eye on them until they’re pretty crispy.

Classic Stuffing baked in a casserole dish

Do you have to stuff the turkey with this Classic Stuffing?

No!  If you bake stuffing in a casserole dish instead of stuffing it inside the turkey, it’s technically supposed to be called, “dressing.”  Mom always did both with her Classic Stuffing recipe.  She’d stuff the turkey with some of it, and then she’d put whatever didn’t fit in the turkey into a casserole dish and bake that separately.

If you’re looking for some traditional Thanksgiving recipes, you might like to take a peek at my Traditional Thanksgiving Dinner Menu.

Classic Stuffing

My Mom's stuffing recipe from so long ago, this classic stuffing recipe is the one I always make!

Course Side Dish
Cuisine American
Keyword classic stuffing, classic stuffing recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 15 servings
Calories 199 kcal

Ingredients

  • 1 1//2 cups finely chopped yellow onion
  • 1 cup finely chopped celery
  • 3/4 cup (1 1/2 sticks) salted butter
  • 8 ounces sweet Italian sausage
  • 1/2 cup finely chopped mushrooms
  • 8 cups stale, dry unseasoned bread cubes (a couple days old is perfect)
  • 1 teaspoon salt, more as needed
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon sage
  • 1/2 teaspoon thyme
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon nutmeg
  • 1/2 cup white wine
  • 1/2 cup chicken broth (use more, as needed)
  • 1 large egg, beaten

Instructions

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

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

  3. In a large bowl, combine the breadcrumbs and seasonings with the sausage/vegetable mixture. Moisten with wine and broth. Add the 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.

Recipe Notes

  • 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.
Nutrition Facts
Classic Stuffing
Amount Per Serving (1 serving)
Calories 199 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 8g 40%
Cholesterol 49mg 16%
Sodium 778mg 32%
Potassium 148mg 4%
Total Carbohydrates 10g 3%
Dietary Fiber 1g 4%
Sugars 2g
Protein 4g 8%
Vitamin A 6.9%
Vitamin C 2.8%
Calcium 3.5%
Iron 4.9%
* Percent Daily Values are based on a 2000 calorie diet.
More Stuffing Recipes...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *

Comments

  • Paula wrote:

    Hi Lori – May I ask what brand of Italian sausage you use for this recipe. I have only used Italian sausage once and when it was cooking the smell was so horrible that I had to throw it out. I haven’t had the stomach to try it since. Thanks, Paula

    • Lori Lange wrote:

      Hi Paula, I usually just buy “sweet Italian sausage” when I make this!

  • Bob Russick wrote:

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

  • Jo Ann wrote:

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

    • Lori Lange wrote:

      It’s just a binder.

  • Mary Ann Marino wrote:

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

    • Lori Lange wrote:

      definitely dry!

  • Kristy wrote:

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

    • Lori Lange wrote:

      I think that would be totally fine!

  • La wrote:

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

    • Lori Lange wrote:

      Dried herbs…

  • Tonya Lux wrote:

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

    • Lori Lange wrote:

      15 servings– and use dried herbs.

  • Bev wrote:

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

    • Lori Lange wrote:

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

  • Denise wrote:

    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.

    • Lori Lange wrote:

      Thanks for the tip!

  • Carole wrote:

    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!

  • Danielle wrote:

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

    • Lori Lange wrote:

      Yes.

  • pat wrote:

    how big a pan does this recipe require please?

    • Lori Lange wrote:

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