This is my grandmother’s recipe and my gold standard for Thanksgiving stuffing. It is a tradition to make this in our house each year, whether we’re with family or friends. 

1 cup butter
2-3 cans cream of mushroom soup
1 loaf of bread in cubes (or 2 packages of cubed bread)

1 medium onion, diced
2 cups celery, diced
1 ½ teaspoons sage

½ teaspoon of each – oregano, rosemary, thyme (or as much as needed)
1 pound spicy sausage 

Preheat oven to 350F

In a large pan, cook the sausage until crumbled and browned. At the same time, place butter in a large pan and melt over moderate heat. Add onions and cook until soft. Then add celery and cook for another few minutes. Add the bread cubes, sausage and seasonings and stir well to coat completely. Allow to toast and dry out in the oven, stirring occasionally to prevent burning – about 5 minutes. Remove from oven and make a well in the center. Add 2 cans of the mushroom soup. Cover with a lid and return to oven and allow to steam for about 15 minutes. Remove from oven and mix until thoroughly combined. You may add more mushroom soup if needed. Add a little sherry if it seems dry.