Starting to plan out my Thanksgiving spread early because I know how time can fly by! This Mushroom-sausage stuffing is seriously killer – if you are limiting your stuffing consumption to just 1 day in November, you might be missing out. This stuffing actually might bring some unexpected heat to your table this year. I make it with hot Italian sausage and a few japapenos for a nice kick. The mushrooms also add an extra depth of flavor to this satisfying Thanksgiving side dish. I really think the combination of fresh herbs I used in this recipe make this aromatic dish stand out…the fresh rosemary, sage, and oregano will make it a memorable stuffing.
BEFORE YOU MAKE THIS RECIPE: Plan ahead! 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 you don’t want to skip out on!
- 4 Tbsp. olive oil divided
- 2 cup chopped celery
- 2 cup chopped red onion
- 1/2 pound cremini mushrooms 1/2 pound shiitake mushrooms, sliced
- 1 pound hot Italian turkey sausage
- 1 cup vegetable broth
- 3 Tbsp. brandy
- 1 Tbsp. chopped fresh rosemary
- 1 Tbsp. chopped fresh sage
- 1 Tbsp. chopped fresh oregano
- salt and pepper
- 1 1- pound loaf country white bread with crust cut into 1-inch cubes
Brush 13x9x2-inch glass baking dish with 1 Tbs. oil. Heat 1 Tbsp. oil in large skillet over medium-high heat. Add celery and onions; sprinkle with salt and pepper. Sauté until vegetables are soft, about 10 minutes. Scrape into very large bowl.
Add 1 Tbsp. oil to same skillet. Add both varieties mushrooms; sprinkle with salt and pepper. Sauté until mushrooms brown and liquid evaporates, about 10 minutes. Scrape mushrooms into bowl with celery.
Add remaining 1 Tbsp. oil and sausages to same skillet. Sauté until brown and cooked through, about 8 minutes; add to bowl with vegetables. Add 1 cup broth and 3 Tbs. brandy to same skillet. Bring to boil, scraping up browned bits. Pour broth mixture into same bowl; add herbs, salt, and pepper and toss. Mix in bread. Spoon stuffing into prepared dish. Cover with plastic and refrigerate overnight.
Preheat oven to 375°F. Remove plastic; cover stuffing with foil. Bake 30 minutes. Uncover; bake until top begins to brown, about 25 minutes longer.
Recipe inspired from Bon Appetit