It’s hard to believe I have been sharing recipes here for over seven years and somehow a stuffing recipe has never graced the pages of this site. I suppose it is because with all of the different variables – the type of bread used, veggies and herbs, type of meat or lack thereof – the possibilities are nearly endless. I have tried numerous recipes over the years and they have all been good in completely different ways. I’ll share more of the less traditional variations in the future, but many of you have requested a classic stuffing recipe so we are starting here.

Unfortunately I don’t have many clear memories of the things my mom cooked when she was alive – just scattered glimpses here and there. I do have vague memories of the Thanksgivings that she hosted and that I loved her stuffing. Whenever I have had classic mushroom stuffing over the years, it reminds me of those past holidays. After making so many variations on this theme over the years, I have determined what I prefer to include in my ideal version. Italian bread is ideal thanks to its sturdy but soft texture and its mild flavor. I like to include lots of mushrooms with just a bit of sausage, but the sausage can be easily replaced with more mushrooms for a vegetarian version. Onion, celery, garlic and fresh herbs round out the flavors of this simple, classic stuffing. I hope you enjoy it as much as we do!

  • Prep 20 minutes
  • Cook about 75 minutes
  • Yield about 10-12 servings


  • 3 tbsp. unsalted butter
  • ½ medium onion, chopped
  • 1 stalk celery, chopped
  • 1 clove garlic, minced
  • 10 oz. sliced mushrooms, such as cremini, oyster, and/or shiitake
  • ½ lb. pork sausage
  • 1 lb. Italian bread, cut into 1-inch cubes
  • 3 cups low-sodium chicken broth
  • 3 large eggs
  • 1 tsp. fresh thyme leaves
  • 1 tsp. minced fresh sage
  • ½ tsp. kosher salt
  • ¼ tsp. pepper


  • 01

    Preheat the oven to 375˚ F. Butter a 9 x 13-inch casserole dish. In a large skillet, melt the butter over medium heat. Add the onion, celery and garlic to the pan. Sauté about 3-4 minutes, until beginning to soften. Add the sliced mushrooms to the pan and continue to cook, stirring occasionally, until the mushrooms have softened and most of the liquid has evaporated. Transfer the cooked vegetables to a large mixing bowl and return the pan to the heat. Crumble the sausage into the pan and cook until browned and no longer pink. Remove to the bowl with the mushroom mixture.

  • 02

    Add the bread cubes to the bowl with the sausage and mushroom mixture. Stir to combine. Add in the broth, eggs, herbs, salt and pepper and stir until evenly combined. Spread the mixture in an even layer in the prepared casserole dish. Transfer to the oven and bake, rotating halfway through baking, until browned, warmed through and set, about 60 minutes total. Remove from the oven and let cool slightly before serving.

  • 03


    • I find that slightly stale bread works best. I prefer to use a loaf of bread about 2 days old. 
    • If you can find it, sausage with fennel, sage and thyme is my favorite for this recipe. If you talk to the butcher they can usually make it for you. In a pinch, sweet Italian sausage also works. 
    • It is best to use at least two types of mushrooms for added depth of flavor.