Thanksgiving Stuffing Recipe with Mushrooms and Sausage
User Reviews
5
Thanksgiving Stuffing Recipe with Mushrooms and Sausage
Description
Thanksgiving Stuffing Recipe with Mushrooms and Sausage features a base of Italian bread cubes combined with browned pork sausage and softened vegetables like onions, celery, and mushrooms. Fresh herbs including sage, rosemary, thyme, and parsley enhance the savory profile. The bread cubes absorb an egg and chicken broth mixture, which keeps the stuffing moist during baking. A sprinkle of Parmesan cheese on top forms a gentle savory crust. The stuffing is baked in a single dish at moderate oven heat until set and golden. This recipe can be prepared ahead by drying the bread cubes and pre-chopping ingredients, then assembled and baked just before serving.
The flavor is rich from the pork sausage and butter, with a pleasant earthiness from the mushrooms. Fresh herbs bring brightness and herbal warmth, while the Parmesan adds a subtle salty note. The texture is a balance of soft, moist interior with a slight crust on top from baking. The stuffing pairs well with roasted poultry and classic Thanksgiving sides, offering a hearty and satisfying accompaniment.
For best results, allow the bread to dry slightly before combining ingredients to avoid sogginess. The mixture should be well-coated with the broth and egg mixture to ensure moistness. This is a traditional baked stuffing crafted as a single cohesive dish, not loose stuffing cooked inside a bird.
Dry bread cubes ahead of time by leaving them out for several days to prevent soggy stuffing.Prep vegetables and herbs in advance; keep broth and eggs separate until ready to bake.Reheat stuffing gently on Thanksgiving day if made up to two days in advance.Use fresh herbs for the best flavor impact, especially sage, rosemary, and thyme.The Parmesan sprinkled on top adds a nice savory crust after baking.
Ingredients
- 1 Italian bread 12 cups cubed, rustic loaf
- 1 pound ground pork sausage
- 1/2 cup butter
- 1 onion peeled and chopped, large
- 1 1/2 cup celery chopped
- 1 pound mushroom quartered or chopped
- 1/4 cup parsley chopped, fresh
- 2 tablespoon sage chopped, fresh
- 1 tablespoon rosemary chopped, fresh
- 1 tablespoon thyme chopped, fresh
- 1 1/2 cups chicken broth
- 2 egg large
- 3 tablespoons Parmesan Cheese grated
- salt and pepper
Instructions
- Cut the bread loaf into 3/4-inch cubes and lay them out so they dry out a little. (This can be done several days ahead.)
- Preheat the oven to 350 degrees F. Spray a 9x13-inch baking dish with nonstick cooking spray.
- Place a large sauté pan over medium heat. Add the butter and pork sausage. Break the sausage into small pieces with a wooden spoon and cook for 3-5 minutes.
- Add the onions and celery. Cook for a couple minutes, then stir in the mushrooms. Sauté until the sausage is cooked through and the mushrooms are soft, about 5 more minutes. Stir in the fresh chopped herbs, then turn off the heat.
- Beat the eggs and chicken broth together and season with 1 1/2 teaspoons salt and 1/2 teaspoon ground black pepper. Stir the broth mixture into the sausage and mushroom mixture.
- Fold the bread cubes into the sausage mixture, making sure the cubes are well coated in broth.
- Spoon the stuffing into the prepared baking dish. Spread it out evenly, then sprinkle the top with Parmesan cheese. Bake for 45 minutes, or until puffed and golden in the center. Serve warm.
Notes
- Dry bread cubes ahead of time by leaving them out for several days to prevent soggy stuffing.
- Prep vegetables and herbs in advance; keep broth and eggs separate until ready to bake.
- Reheat stuffing gently on Thanksgiving day if made up to two days in advance.
- Use fresh herbs for the best flavor impact, especially sage, rosemary, and thyme.
- The Parmesan sprinkled on top adds a nice savory crust after baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 360kcal | 18% |
| Carbohydrates | 20g | 7% |
| Protein | 9g | 18% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 56mg | 19% |
| Sodium | 474mg | 20% |
| Potassium | 308mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 380IU | 8% |
| Vitamin C | 5.2mg | 6% |
| Calcium | 35mg | 4% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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