Mushroom, White Sausage And Prosciutto Stuffing

Name: Mushroom, White Sausage And Prosciutto Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces wild mushrooms, preferably cepes, porcini, stone or Steinpilz, fresh or canned (1 1/4 cups), or substitute fresh portobello, cremini or shiitake mushrooms; 5 tablespoons unsalted butter; 2 ounces prosciutto, chopped; ⅓ cup walnuts; 4 shallots, finely chopped; 1 large garlic clove, finely chopped; Salt and freshly ground pepper; 3/4 pound white meat sausage (boudins blanc, Weisswurst or Bratwurst), pricked three or four times on each side; 3 tablespoons chopped flat-leaf parsley; 2 teaspoons fresh thyme leaves, or 1/2 teaspoon dried; 3 tablespoons Cognac, previously flamed; 1 cup cubed stale crustless white bread; 1/4 cup milk; 2 eggs, lightly beaten

Servings: persons

8 ounces wild mushrooms, preferably cepes, porcini, stone or Steinpilz, fresh or canned (1 1/4 cups), or substitute fresh portobello, cremini or shiitake mushrooms
5 tablespoons unsalted butter
2 ounces prosciutto, chopped
⅓ cup walnuts
4 shallots, finely chopped
1 large garlic clove, finely chopped
Salt and freshly ground pepper
3/4 pound white meat sausage (boudins blanc, Weisswurst or Bratwurst), pricked three or four times on each side
3 tablespoons chopped flat-leaf parsley
2 teaspoons fresh thyme leaves, or 1/2 teaspoon dried
3 tablespoons Cognac, previously flamed
1 cup cubed stale crustless white bread
1/4 cup milk
2 eggs, lightly beaten

1
Slice thin the mushrooms and chop the stems.
2
In an eight-inch skillet over medium-low heat, melt three tablespoons of the butter, add the mushrooms and prosciutto and saute, stirring occasionally, until they are softened and browned, about 10 minutes.
3
Add the walnuts and brown them lightly, then stir in the chopped shallots and garlic, and saute, stirring, for 30 seconds.
4
Scrape the contents of the skillet into a bowl.
5
Season with salt and pepper.
6
Add the remaining butter to the skillet and slowly brown the sausages on all sides.
7
Drain, cool, cut up and put the sausages in the work bowl of a food processor and process until they are coarsely ground.
8
In a large bowl, toss them with parsley, thyme and the mushroom and prosciutto mixture.
9
Mix thoroughly, adding at the same time the flamed Cognac.
10
(If making the stuffing a day early, set it aside to cool, then cover and refrigerate.)
11
Just before stuffing the turkey, soak the bread cubes in milk for five minutes, then squeeze gently and toss lightly to render them fluffy.
12
Add the bread to the stuffing and mix thoroughly, then fold in the beaten eggs.
13
Correct the seasoning.
14
Cool and set aside until ready to stuff the turkey.

326

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 14 ingredients. The key ingredients include: 8 ounces wild mushrooms, preferably cepes, porcini, stone or Steinpilz, fresh or canned (1 1/4 cups), or substitute fresh portobello, cremini or shiitake mushrooms, 5 tablespoons unsalted butter, 2 ounces prosciutto, chopped, ⅓ cup walnuts, and more.

Yes, Mushroom, White Sausage And Prosciutto 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!