Easy Mushrooms with Sausage Stuffing
User Reviews
5
Easy Mushrooms with Sausage Stuffing
Description
The recipe starts with cooking diced onion, red bell pepper, and celery in butter until softened, followed by garlic and sliced cremini mushrooms until browned and their moisture evaporates. Fresh herbs including sage, rosemary, thyme, and cilantro are stirred in along with seasoning. This vegetable-herb mixture is combined with unseasoned bread stuffing and cooked Italian sausage, which has been browned and broken into chunks.
Moisture and flavor are added through a mixture of water and chicken-flavored granules, and the stuffing is bound together with a beaten egg. The prepared mixture is transferred to a butter-greased baking dish and baked until set and golden. The stuffing presents a savory blend of tender vegetables, aromatic herbs, and juicy sausage balanced by the crumbly bread base.
This dish works well as a side for roasted meats or holiday meals. Variations in sausage spice level can adjust its flavor profile from mild to spicy. The fresh herbs help brighten the rich stuffing, and baking ensures a firm yet moist texture throughout.
For preparation convenience, it can be assembled ahead and refrigerated before baking. Leftovers can be stored in the fridge for several days or frozen for longer-term keeping, with suitable reheating methods to maintain moisture and flavor.
Ingredients
- 1 pound bread stuffing store-bought, unseasoned
- 113 g unsalted butter
- 1 large onion diced, sweet or yellow variety
- 1 large red bell pepper diced
- 3 large celery half lengthwise and sliced, stalks
- 450 g cremini mushroom stemmed and cut into ¼ inch slices, or bottom mushroom
- 5 garlic finely chopped, cloves
- 796 g Italian sausage casing removed, broken into bite-size chunks, spicy or sweet
- 2-¾ cups water combined with 1 tablespoon Knorr Granulated chicken flavor
- 1 large egg beaten
- 10 sage finely chopped, fresh leaves
- 3 prigs rosemary finely chopped, fresh leaves
- 6 prigs thyme finely chopped, fresh
- ¼ cup cilantro chopped, fresh leaves or Italian parsley
- ½ teaspoon black pepper adjust to taste, ground
- kosher salt , if needed (adjust to taste)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease an 11 x 13-inch baking dish with butter.
- Prepare the Bread Stuffing: Place the unseasoned bread stuffing in a large mixing bowl.
- Cook the Veggies: In a large skillet, melt the butter over medium-high heat; add the onion, red bell pepper, and celery. Cook for about 8 to 10 minutes or until the vegetables soften. Add the minced garlic and cook for an additional 2 minutes. Add the sliced mushrooms and cook until they start to brown and their liquid evaporates about 5-8 minutes.
- Add The Herbs: Stir in the chopped sage, rosemary, thyme, and cilantro— season with ground black pepper to taste. Transfer the cooked vegetable mixture to the bowl with the bread stuffing, making sure to scrape out every last bit from the pan.
- Cook the Sausage: In the same pan, cook the spicy Italian sausage over medium-high heat for 8-10 minutes or until it's browned and thoroughly cooked. Use a metal spatula to break up the sausage into pieces no larger than ¼-inch.
- Combine Sausage and Bread Mixture: Add the cooked sausage (and any fat from the pan) to the bread stuffing and vegetables. Gently toss to combine.
- Prepare the Liquid Mixture: In a separate bowl, whisk together the egg, water, and Knorr Granulated chicken flavor until well combined. Gradually pour this liquid mixture into the bread, sausage, and vegetable mixture. Lightly toss everything together to combine, being careful not to break up the bread too much. This step helps to distribute the moisture and flavor evenly throughout the stuffing.
- Bake the Stuffing: Transfer everything to the prepared baking dish. Bake in the preheated oven for 65-75 minutes or until the top is golden and crispy.
- Serve: Once done, let it cool slightly before serving.
Notes
- Cool stuffing completely before refrigerating; store airtight up to 3-4 days.
- Reheat covered in oven at 350°F for 15-20 minutes or microwave portions, stirring occasionally.
- Assemble the dish 1 day ahead and keep refrigerated before baking.
- Freeze cooled baked stuffing for up to 3 months; thaw in refrigerator for 24 hours and reheat in covered oven at 325°F until hot.
User Reviews
Overall Rating
5
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