Sausage Mushroom Stuffing

Sausage mushrooms stuffing is a hearty and savory Thanksgiving side dish made with fresh herbs, cubed bread, sausage, and earthy mushrooms.

Course Side Dish

Cuisine American

Keyword dressing, healthyfats, sidedish, stuffing, thanksgiving, thanksgivingsidedish

Prep Time 12

Cook Time 55

Total Time 12 55

Servings servings

Calories 356kcal

Author Tawnie Graham of Kroll's Korner

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

US Customary - Metric

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.
4 Tbsp. olive oil, divided
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.
2 cups chopped celery (about 6 stalks), 1 large onion, diced (yellow, white or red)
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.
1 cup white mushrooms, sliced (about 4 oz.), 1 cup baby bella mushrooms, sliced (about 4 oz.)
Add remaining 1 Tbsp. oil and sausage to same skillet. Sauté until brown and cooked through, about 8 minutes; add to bowl with vegetables.
1 pound hot Italian sausage, ground (or mild if preferred)
Add the broth and brandy to the same skillet. Bring to simmer, scraping up browned bits.
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
Pour broth mixture into same bowl. Add in the herbs, salt, and pepper and combine. Then mix in the bread.
1 pound (8 oz.) loaf country white bread with crust (day old or oven dried, see notes)
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!

Video

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