Truffle Stuffing with Parmesan Cheese

Truffle stuffing with parmesan cheese

Thanksgiving is all about stuffing! The Parmesan cheese adds savory flavor to this version and truffle oil makes it luxurious. It doesn't have to be Thanksgiving to treat yourself!


Stuffing Ingredients

1 (262g) onion, finely diced
3 (19g) garlic, thinly sliced
3 stalks (58g) celery, diced
4 (340g) sausage, vegetarian, if preferred
2 cups (473g) vegetable stock
8 cups (448g) bread, a couple days old and cubed
1 cup (150g) baby bella mushroom, sliced
1 tbsp (14g) truffle oil
2 sprigs (4g) thyme
1 sprig (2g) rosemary
3 tbsps (42g) butter
½ cup (50g) Parmesan cheese
¼ cup (24g) almond, sliced
1 (60g) orange, juiced and its zest
½ cup (30g) parsley, finely diced


  1. Prepare all the ingredients to be bite sized chunks (mostly chopped and diced). Preheat the oven to 375F.
  2. In a large frying pan, heat the butter on high.
  3. Saute the aromatics (onion, garlic, thyme, and rosemary).
  4. Lower the heat to medium high and add the mushroom, celery, sausage. Cook for a couple of minutes.
  5. Add the stock, orange juice and zest. Bring to a boil, then turn off heat.
  6. In a large heat proof baking pan, place the cubed bread in it.
  7. Pour over the bread, the stock, vegetables, and sausage.
  8. Toss thoroughly to distribute the moisture.
  9. Toss the parsley, almonds, and Parmesan cheese.
  10. Bake for about 30 minutes or until the top is crispy brown.
  11. Take the stuffing out of the oven and drizzle with truffle oil. Optionally, you can top it off with some additional cheese.
  12. Serve immediately while hot! :)
Truffle stuffing with parmesan cheese ndata