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Truffle Stuffing


  • O&CO. floral olive oil
  • 1 head celery, chopped fine with leaves included
  • 6 large onions, finely chopped
  • 3 cups mixed mushrooms, coarsely chopped (such as button, baby Bella, shitake etc.)
  • 2 packages pork sausage, removed from the casings
  • 1 bag stuffing mix
  • O&CO. White Truffle oil
  • O&CO. Summer Truffles in oil
  • 1/4 cup chopped parsley
  • O&CO. Fleur de Sel
  • Freshly ground black pepper


  • Sauté celery in 3 tbsp. olive oil until translucent and soft. 
  • Add salt & pepper to taste. 
  • Remove from pan and set aside. 
  • Repeat the process for the onions, allowing them to brown a bit more; add onions to the cooked celery. 
  • Sauté mushrooms until soft and fragrant; remove from heat and set aside, reserving the mushroom liquor. 
  • Sauté the sausage in a dry pan, crumbling it with a fork as it cooks; add a little olive oil if necessary. 
  • Prepare stuffing mix according to package directions. 
  • Add all sautéed ingredients and mushrooms with juice. 
  • Finely chop Summer Truffles and add to mixture. Mix well, check seasoning. 
  • Add fresh chopped parsley. 
  • Cook the stuffing in a covered pan for 30 minutes at 375° or use the stuffing to stuff a turkey or chicken before roasting. 
  • Before serving, drizzle with white truffle oil.