Mushroom and Sausage Sourdough Stuffing. Prepare the stuffing: Add the bread to the bowl and toss with the mushroom mixture to combine. Gradually pour in the broth, tossing well as you pour to. Sourdough bread often has zero sugar.
Sourdough's tangy chewiness gives this stuffing texture, while sausage makes it hearty and mushrooms and cranberries lend an earthy sweetness. In a Dutch oven, cook sausage over medium heat until no longer pink; drain. Artisanal sourdough bread is denser with a thicker crust than the supermarket-bakery variety, and while both work well in this recipe, the artisanal bread Personalize stuffing by adding neat inclusions such as handfuls of dried cranberries or roasted chestnuts and using a favourite sausage such as. You can have Mushroom and Sausage Sourdough Stuffing using 12 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Mushroom and Sausage Sourdough Stuffing
- Prepare 2 tbsp of butter.
- Prepare 3 tbsp of olive oil.
- You need 3 of shallots, minced.
- It’s 2 pints of cremini mushrooms, quartered.
- It’s 2 clove of garlic, minced.
- It’s 2 tbsp of chopped fresh rosemary.
- You need 1 tbsp of chopped fresh sage.
- You need 1 lb of italian sausage, cooked & diced.
- You need 8 cup of sourdough bread, cubed (1 loaf).
- It’s 4 cup of chicken or vegetable broth.
- It’s 1 of kosher salt.
- You need 1 of freshly ground pepper.
I never stuff the turkey as I believe it increases cooking time and really doesn't add to the stuffing's flavor. Additionally, this should always be made on It uses the best ingredients from my Wine Country heritage – wine (of course), sourdough bread, fresh herbs and wild mushrooms! Sausage and Mushroom Stuffing. this link is to an external site that may or may not meet accessibility guidelines. You can prepare this sausage-filled stuffing the day before and then pop it in the oven as soon as guests arrive.
Mushroom and Sausage Sourdough Stuffing step by step
- Preheat oven to 350°F. Lightly grease a large baking dish with nonstick spray..
- Cook the vegetables: heat the butter and olive oil in a large skillet over medium heat. Add the shallots and cook until fragrant, about 1 minute. Add the mushrooms and cook until they are lightly golden, 5-6 minutes more..
- Add the garlic to the pan and cook until fragrant, 1 minute more. Stir in the rosemary, sage & sausage; cook, tossing occasionally, until heated through, 1-2 minutes. Transfer the mixture to a large bowl..
- Prepare the stuffing: Add the bread to the bowl and toss with the mushroom mixture to combine. Gradually pour in the broth, tossing well as you pour to ensure it coats the bread mixture evenly. Season with salt and pepper..
- Pour the stuffing into the prepared baking dish and bake until the stuffing is heating through and the top is golden brown, 30-40 minutes. Let cool slightly; serve warm..
Add sausage mixture to bread and toss to combine. Transfer mixture to the prepared baking dish. That box stuffing is kinda delicious – but this Sausage and Sourdough stuffing is to die for! Its packed full of flavor with mushrooms, onions, celery and turkey sausage – and o.m.g. its so delicious, not to mention really easy to whip up! Check out my video on how to make this fantastic Thanksgiving.
