Molly Huddle’s Family Holiday Stuffing Recipe

Two-time Olympian Molly Huddle says this is the dish her mom makes every year.


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A classic holiday stuffing (or dressing, if you’re being precise!) is a must. This recipe comes from Molly Huddle’s mom. “The stuffing is everyone’s favorite in our house, so she makes a lot,” Huddle says. “Some in the turkey as well as a few dishes on their own.” This recipe, with its aromatic vegetables and sage, is right at home on a traditional table, while the sausage and mushrooms add meaty flavor and texture. If you’d rather use store-bought breadcrumbs in place of the garlic bread, feel free—but we love the crispy edges of the bread cubes on top.

Huddle Family Stuffing

Ingredients

  • 2 Tbsp. butter
  • 1 Tbsp. extra-virgin olive oil
  • 1 cup sliced baby bella mushrooms
  • 1 cup chopped celery
  • 1 lb. Italian sausage, casings removed
  • 1 loaf of frozen garlic bread, toasted according to package directions
  • 1 (14 oz.) can chicken stock
  • 4 oz. grated Parmesan cheese
  • 2 eggs, lightly beaten
  • 1 1⁄2 tsp. chopped fresh sage
  • Kosher salt and freshly ground black pepper, to taste

Directions

  1. Step 1

    Preheat oven to 350°F. Spray a casserole dish with cooking spray. Heat butter and olive oil in a medium skillet over medium heat. Add celery and mushrooms to skillet; cook 7 minutes or until softened and mushrooms have begun to brown. Place in prepared casserole dish.

  2. Step 2

    Return skillet to medium-high. Add sausage and cook, stirring with a wooden spoon, about 8 minutes or until browned and crumbled. While sausage cooks, cut toasted garlic bread into cubes.

  3. Step 3

    Add cubed bread, cooked sausage, chicken stock, eggs, and salt to casserole dish. Stir to combine.

  4. Step 4

    Top with fresh sage and pepper. Bake, covered, for 30 minutes or until browned on top and cooked through.