Mushroom Sausage Stuffing
Elevate your holiday menu with the rich, savory flavors of Mushroom Sausage Stuffing—a must-try dish that blends classic comfort with gourmet flair. This hearty recipe combines golden-browned Italian sausage, tender cremini mushrooms, and a medley of fresh herbs like sage, thyme, and parsley for an irresistibly aromatic stuffing. Tossed with day-old bread cubes, a savory chicken broth-egg mixture, and optional Parmesan cheese for a touch of elegance, this stuffing is baked to perfection with a crisp golden top and soft, flavorful interior. Perfect for Thanksgiving, Christmas, or any special occasion, this crowd-pleasing side dish is easy to prepare and pairs beautifully with roasted meats or vegetarian mains. Packed with bold flavors and delightful textures, it’s a comforting addition to any festive feast.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 pound Italian sausage (casing removed)
- 1 medium yellow onion (diced)
- 3 stalks celery (chopped)
- 3 garlic cloves (minced)
- 16 ounces cremini mushrooms (sliced)
- 2 tablespoons fresh sage (chopped)
- 1 tablespoon fresh thyme (chopped)
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2.5 cups chicken broth (low sodium)
- 2 eggs (beaten)
- 14 ounces day-old bread (cubed, about 10 cups)
- 0.5 cup Parmesan cheese (grated, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or non-stick spray.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat.
Add the Italian sausage, breaking it up with a wooden spoon, and cook until browned and cooked through, about 7-8 minutes. Transfer the sausage to a plate and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Add the diced onion and celery, cooking until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced mushrooms to the skillet and cook until they release their liquid and become tender, about 8-10 minutes.
Stir in the fresh sage, thyme, and parsley. Season with salt and black pepper.
In a large mixing bowl, combine the cooked sausage, vegetable mixture, and cubed bread. Toss everything together until evenly distributed.
In a separate bowl, whisk together the chicken broth and beaten eggs.
Pour the broth mixture over the bread mixture and gently toss until the bread is well moistened but not soggy.
If using, fold in the grated Parmesan cheese for added flavor.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and slightly crisp.
Let the stuffing rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
3960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.8 g | 320% | |
| Saturated Fat | 99.8 g | 499% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 846 mg | 282% | |
| Sodium | 9716 mg | 422% | |
| Total Carbohydrate | 258.8 g | 94% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 31.0 g | ||
| Protein | 178.2 g | 356% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 1813 mg | 139% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 3655 mg | 78% | |
*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.
