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

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Recipe Summary

prep:
25 mins
cook:
50 mins
total:
1 hr 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

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  • 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.

  • 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.

  • Bake in the preheated oven until crispy and golden brown on top, about 30 minutes.

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.

Nutrition Facts

641 calories; protein 14.3g; carbohydrates 38.9g; fat 48g; cholesterol 109.5mg; sodium 1427.5mg. Full Nutrition
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Reviews (9)

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Most helpful positive review

Rating: 5 stars
12/01/2010
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! Read More
(8)

Most helpful critical review

Rating: 3 stars
11/29/2018
I added a 1/2 cup vegetable stock as some others had suggested but it was still to dry. It didn't hold together at all. I used a french loaf instead of normal sandwich bread so maybe that made a difference. Overall the taste is really good!! Read More
12 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/30/2010
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! Read More
(8)
Rating: 5 stars
11/03/2010
Delicious & will serve over and over again Read More
(5)
Rating: 5 stars
11/22/2012
Great recipe! I loved the addtion of the mushrooms and olives to a standard stuffing recipe. I did add about a cup of chicken stock to up the moistness of the dressing. I will definitely make this again. Read More
(2)
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Rating: 5 stars
11/27/2012
The best stuffing I have ever eaten!! Sorry mom! Read More
(2)
Rating: 5 stars
11/26/2012
My neice makes this recipe for stuffing on thanksgiving every year and there is never left overs everyone eats it up its so good! ( Believe it or not even the kids!) Read More
(1)
Rating: 5 stars
11/22/2012
This is the best tasting stuffing ever!!!!!I did just exactly the way it was no changes!!! My husband is raving about this stuffing!!!!!!! Read More
(1)
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Rating: 5 stars
01/06/2017
Added a little chicken broth when reheating. It was a huge hit! Everyone loved it and ate every bit on their plates?? Read More
Rating: 4 stars
11/19/2017
This is a very good stuffing. Needs very little tweaking for my family. Would make again when something different is wanted. Good job! Read More
Rating: 3 stars
11/28/2018
I added a 1/2 cup vegetable stock as some others had suggested but it was still to dry. It didn't hold together at all. I used a french loaf instead of normal sandwich bread so maybe that made a difference. Overall the taste is really good!! Read More
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