Black Olive, Mushroom, and Sausage Stuffing

6
Rubbie 1

"Black olive, mushroom and sausage stuffing is perfect to stuff your Thanksgiving turkey with. Comes out deliciously moist and a wonderful family tradition."

Ingredients

1 h 15 m {{adjustedServings}} servings 641 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 641 kcal
  • 32%
  • Fat:
  • 48 g
  • 74%
  • Carbs:
  • 38.9g
  • 13%
  • Protein:
  • 14.3 g
  • 29%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 1428 mg
  • 57%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Place the bread slices onto baking sheets in a single layer. Bake in the preheated oven until golden brown, then turn the bread over, and continue baking until golden brown on the other side as well, about 15 minutes. Remove, and allow the bread to cool. Once cool, cut into 1/2-inch cubes.
  3. Meanwhile, heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly no longer pink. Stir in the butter, onion, and celery; continue cooking until the onion has softened and turned translucent, about 5 minutes. Scrape the mixture into a large mixing bowl, and stir in the mushrooms, olives, garlic, poultry seasoning, salt, and pepper. Stir in half of the bread cubes until evenly blended, then stir in the beaten egg with the remaining bread cubes. Pack into the prepared baking dish.
  4. Bake in the preheated oven until crispy and golden brown on top, about 30 minutes.

Footnotes

  • Cook's Notes
  • When stuffing turkey, I like to over-stuff and have it overflowing and when I baste the turkey I baste the stuffing as well to insure not drying out. About 1 hour before finished I stick the baster in the center of the stuffing and squeeze, giving the stuffing some of the turkey flavors as well. When cooking extra in the oven, place the stuffing in a buttered casserole dish, and place in a pan of hot water. Cover, and baste with turkey drippings occasionally. It comes out really good.
  • As a substitute you could also use Italian Olive bread instead of wheat bread or try sour dough; it comes out very delicious.
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Reviews

6
  1. 8 Ratings

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Great flavor! I added walnuts, and some chicken stock..also used fresh sage and thyme instead of poultry seasoning. I loved the olive flavor in it!

Delicious & will serve over and over again

The best stuffing I have ever eaten!! Sorry mom!