Mushroom Onion Sausage Stuffing
Elevate your holiday table with this hearty and flavorful Mushroom Onion Sausage Stuffing, a perfect side dish that’s packed with savory goodness. This comforting recipe combines aromatic sautéed onions, garlic, and celery with tender cremini mushrooms and seasoned ground Italian sausage. Infused with classic herbs like thyme and sage, and enriched with a blend of chicken broth and eggs, it transforms day-old bread cubes into a moist yet delightfully crispy stuffing. Perfectly golden from the oven and garnished with fresh parsley, this versatile dish pairs beautifully with turkey, roast chicken, or as a standalone centerpiece. With its rich layers of flavor and satisfying texture, it’s a must-try for your next holiday feast or family gathering!
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Recipe Information
Ingredients
- 4 tablespoons butter
- 1 large yellow onion, diced
- 3 stalks celery, diced
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1 pound ground Italian sausage
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 cups day-old bread, cubed
- 2.5 cups chicken broth
- 2 large eggs, beaten
- 2 tablespoons chopped parsley
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large skillet, melt the butter over medium heat.
Add the diced onion and celery, and sauté for 5 minutes or until they begin to soften.
Stir in the minced garlic and sliced mushrooms. Cook for an additional 7-8 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Push the vegetables to one side of the skillet and add the ground Italian sausage to the empty side. Cook, breaking it up with a wooden spoon, until fully browned, about 8-10 minutes.
Mix the sausage with the vegetables in the skillet and stir in the thyme, sage, salt, and black pepper. Remove the skillet from heat.
In a large mixing bowl, combine the cubed bread and the sausage mixture, tossing to coat evenly.
In a separate bowl, whisk together the chicken broth and beaten eggs. Pour this mixture over the stuffing ingredients and gently toss until the bread is moistened but not soggy.
Transfer the mixture to the prepared baking dish, spreading it out evenly. Cover the dish with foil.
Bake the stuffing, covered, for 30 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the top is golden brown and slightly crispy.
Remove the stuffing from the oven and let it cool for 5-10 minutes before garnishing with chopped parsley and serving.
Nutrition Facts
Calories |
7192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.3 g | 303% | |
| Saturated Fat | 82.7 g | 414% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 824 mg | 275% | |
| Sodium | 17188 mg | 747% | |
| Total Carbohydrate | 998.7 g | 363% | |
| Dietary Fiber | 70.1 g | 250% | |
| Total Sugars | 76.7 g | ||
| Protein | 291.2 g | 582% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1619 mg | 125% | |
| Iron | 75.7 mg | 421% | |
| Potassium | 5541 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
