Mushroom And Sausage Sourdough Stuffing Recipe

Name: Mushroom And Sausage Sourdough Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: INGREDIENTS; 2 tablespoons butter; 3 tablespoons olive oil; 3 shallots, minced; 2 pints cremini mushrooms, quartered; 2 garlic cloves, minced; 2 tablespoons chopped fresh rosemary; 1 tablespoon chopped fresh sage; 1 pound Italian sausage, cooked and diced; 1 loaf sourdough bread, cubed (about 8 cups); 4 cups turkey, chicken or vegetable broth; Kosher salt; Freshly ground black pepper

Servings: persons

INGREDIENTS
2 tablespoons butter
3 tablespoons olive oil
3 shallots, minced
2 pints cremini mushrooms, quartered
2 garlic cloves, minced
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh sage
1 pound Italian sausage, cooked and diced
1 loaf sourdough bread, cubed (about 8 cups)
4 cups turkey, chicken or vegetable broth
Kosher salt
Freshly ground black pepper

1
DIRECTIONS
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1. Preheat the oven to 350u00b0. Lightly grease a large baking dish with nonstick spray.
3
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 to 6 minutes more.
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3. Add the garlic to the pan and cook until fragrant, 1 minute more. Stir in the rosemary, sage and sausage; cook, tossing occasionally, until heated through, 1 to 2 minutes. Transfer the mixture to a large bowl.
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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.
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5. Pour the stuffing into the prepared baking dish and bake until the stuffing is heated through and the top is golden brown, 30 to 40 minutes. Let cool slightly; serve warm.

641

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: INGREDIENTS, 2 tablespoons butter, 3 tablespoons olive oil, 3 shallots, minced, and more.

Yes, Mushroom And Sausage Sourdough Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom And Sausage Sourdough Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions