Easiest Way to Cook Delicious Mushroom and Sausage Sourdough Stuffing

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Mushroom and Sausage Sourdough Stuffing. Think shallots and mushrooms instead of onions and celery, sourdough bread instead of that boring, stale white stuff, and Italian sausage.just because it's delicious. The result is stuffing that's fancy enough for your snazziest Thanksgiving spread, but easy enough to warrant a spot in your winter recipe arsenal. Ingredients of Mushroom and Sausage Sourdough Stuffing.

Mushroom and Sausage Sourdough Stuffing Stir in the rosemary, sage and sausage; cook,. Think shallots and mushrooms instead of onions and celery, sourdough bread instead of that boring, stale white stuff, and Italian sausage.just because it's delicious. Wild Mushroom and Sausage Stuffing Serve your guests this rustic and earthy Wild Mushroom and Sausage Stuffing for the holidays. You can have Mushroom and Sausage Sourdough Stuffing using 12 ingredients and 5 steps. Here is how you cook that.

Ingredients of Mushroom and Sausage Sourdough Stuffing

  1. Prepare 2 tbsp of butter.
  2. It’s 3 tbsp of olive oil.
  3. You need 3 of shallots, minced.
  4. It’s 2 pints of cremini mushrooms, quartered.
  5. It’s 2 clove of garlic, minced.
  6. You need 2 tbsp of chopped fresh rosemary.
  7. You need 1 tbsp of chopped fresh sage.
  8. Prepare 1 lb of italian sausage, cooked & diced.
  9. Prepare 8 cup of sourdough bread, cubed (1 loaf).
  10. Prepare 4 cup of chicken or vegetable broth.
  11. It’s 1 of kosher salt.
  12. It’s 1 of freshly ground pepper.

This dressing is full of deep flavors from pork sausage, mushrooms, and fresh herbs and finished with melted cheese on top. Easy to make ahead of time! Sausage, Wild Mushroom and Sourdough Stuffing. Every Thanksgiving I make this stuffing.

Mushroom and Sausage Sourdough Stuffing instructions

  1. Preheat oven to 350°F. Lightly grease a large baking dish with nonstick spray..
  2. 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..
  3. 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..
  4. 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..
  5. 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..

It uses the best ingredients from my Wine Country heritage – wine (of course), sourdough bread, fresh herbs and wild mushrooms! It is simple and can be a bit of "chef's delight" as each batch is a little different. How to make this Sourdough Sausage Stuffing recipe from scratch: First, make the herbed sourdough bread cubes. You can totally use store-bought bread cubes – that's exactly how Aunt. Next, b rown the sausage & assemble the stuffing.

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