Sausage Mushroom Stuffing
User Reviews
4.8
24 reviews
Excellent
Sausage Mushroom Stuffing
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Sausage mushrooms stuffing is a hearty and savory Thanksgiving side dish made with fresh herbs, cubed bread, sausage, and earthy mushrooms.
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Ingredients
- 4 Tbsp. olive oil, divided divided
- 2 cups chopped celery (about 6 stalks)
- 1 large onion, diced (yellow, white or red)
- 1 cup white mushrooms, sliced (about 4 oz.)
- 1 cup baby bella mushrooms, sliced (about 4 oz.)
- 1 pound hot Italian sausage, ground (or mild if preferred)
- 1 cup vegetable broth (or chicken broth)
- 3 Tbsp. brandy
- 1 Tbsp. fresh rosemary, chopped
- 1 Tbsp. fresh sage, chopped
- 1 Tbsp. fresh oregano, chopped
- salt and pepper to taste
- 1 pound (8 oz.) loaf country white bread with crust (day old or oven dried, see notes) cut into 1-inch cubes
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Instructions
- Note: You need to prep this dish and let it sit covered in the fridge overnight - or up to 6 hours. This is a crucial step to ensure all flavors soak into the bread.
- Brush a 9x13-inch glass baking dish with 1 Tbsp. olive oil. Set aside.
- Heat 1 Tbsp. oil in large skillet over medium-high heat. Add the celery and onions; sprinkle with salt and pepper. Sauté until vegetables are soft, about 5-7 minutes. Scrape into very large bowl.
- Add 1 Tbsp. oil to same skillet. Add mushrooms; sprinkle with salt and pepper. Sauté until mushrooms brown and liquid evaporates, about 4-5 minutes. Scrape mushrooms into bowl with celery.
- Add remaining 1 Tbsp. oil and sausage to same skillet. Sauté until brown and cooked through, about 8 minutes; add to bowl with vegetables.
- Add the broth and brandy to the same skillet. Bring to simmer, scraping up browned bits.
- Pour broth mixture into same bowl. Add in the herbs, salt, and pepper and combine. Then mix in the bread.
- Spoon stuffing into prepared dish. Let cool for a bit if still warm before covering with plastic wrap. Refrigerate overnight or for at least 6 hours.
- When ready to bake, preheat oven to 375°F. Remove plastic wrap; cover stuffing with foil. Bake 30 minutes. Uncover; bake until top begins to brown, about 25 minutes longer. Or if you don't have time to wait 25 minutes, broil and watch carefully so tops don't brown. Enjoy!
Notes
- You can toast the bread cubes if you don't have dry, day old bread lying around or forgot to get it out. To toast, cut into cubes and spread bread out between 2 baking sheets. Toast in the oven at 300°F for 20-30 minute, or until toasted and dried. Dried-out or toasted bread makes the best stuffing. If using fresh bread your stuffing may have a soggy texture.
Nutrition Information
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Serving
1serving
Calories
356kcal
(18%)
Carbohydrates
26g
(9%)
Protein
12g
(24%)
Fat
22g
(34%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
0.01g
Cholesterol
34mg
(11%)
Sodium
660mg
(28%)
Potassium
305mg
(9%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
142IU
(3%)
Vitamin C
3mg
(3%)
Calcium
117mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 356kcal | 18% |
| Carbohydrates | 26g | 9% |
| Protein | 12g | 24% |
| Fat | 22g | 34% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 34mg | 11% |
| Sodium | 660mg | 28% |
| Potassium | 305mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 142IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 117mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
24 reviews
Excellent
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