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
- 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
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.
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.
Add cubed bread, cooked sausage, chicken stock, eggs, and salt to casserole dish. Stir to combine.
Top with fresh sage and pepper. Bake, covered, for 30 minutes or until browned on top and cooked through.