Black Olive, Mushroom, and Sausage Stuffing

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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."
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1 h 15 m servings 641 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.



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!

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 th...

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!)

This is the best tasting stuffing ever!!!!!I did just exactly the way it was, no changes!!! My husband is raving about this stuffing!!!!!!!

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