Shrooms and Sausage Dressing
Earthy, savory, and utterly indulgent, this Shrooms and Sausage Dressing is the ultimate side dish for any holiday feast or cozy family dinner. Packed with the rich flavors of Italian sausage, tender cremini mushrooms, and a medley of fresh herbs like thyme, sage, and parsley, this recipe elevates traditional stuffing to gourmet status. Day-old bread cubes soak in a perfectly seasoned blend of sautéed onions, celery, garlic, and chicken stock, creating a moist interior with a delightfully crispy golden crust. Easy to prepare with just 20 minutes of prep time, this hearty dressing pairs well with turkey, chicken, or roasted vegetables, making it a versatile addition to any table. Perfect for Thanksgiving, Christmas, or any occasion that calls for comfort food at its finest!
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Recipe Information
Ingredients
- 1 pound Italian sausage (mild or hot)
- 4 tablespoons Unsalted butter
- 1 large Yellow onion, diced
- 3 Celery stalks, chopped
- 10 ounces Cremini mushrooms, sliced
- 3 Garlic cloves, minced
- 8 cups Day-old bread, cubed
- 2 cups Chicken or vegetable stock
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh thyme leaves
- 1 tablespoon Fresh sage leaves, chopped
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper
- 2 Eggs, beaten
- 1 teaspoon Olive oil or cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray and set aside.
In a large skillet over medium heat, cook the Italian sausage, breaking it into small pieces with a wooden spoon. Cook until browned and fully cooked, about 7-8 minutes. Transfer to a large mixing bowl with a slotted spoon, leaving the rendered fat in the skillet.
Melt the butter in the skillet with the sausage drippings. Add the diced onions and chopped celery. Cook until softened, about 5 minutes.
Add the sliced mushrooms to the skillet and cook until they release their liquid and start to brown, about 6-8 minutes. Stir in the minced garlic and cook for 1 additional minute. Transfer the mixture to the bowl with the sausage.
Add the cubed bread, parsley, thyme leaves, sage, salt, and black pepper to the bowl. Toss until all ingredients are well combined.
Slowly pour the chicken or vegetable stock over the bread mixture, stirring gently to moisten the bread evenly. The consistency should be damp but not soggy. Adjust the amount of stock as needed.
Add the beaten eggs to the bowl and mix thoroughly to bind the mixture together.
Transfer the dressing mixture to the prepared baking dish, spreading it out evenly. Cover the dish with aluminum foil.
Bake the dressing covered for 30 minutes. Then remove the foil and bake uncovered for an additional 15-20 minutes, or until the top is golden brown and crispy.
Remove from the oven and let rest for 5-10 minutes before serving. Garnish with additional chopped parsley if desired. Serve warm.
Nutrition Facts
Calories |
7201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.2 g | 305% | |
| Saturated Fat | 81.3 g | 406% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 796 mg | 265% | |
| Sodium | 15835 mg | 688% | |
| Total Carbohydrate | 1007.8 g | 366% | |
| Dietary Fiber | 75.6 g | 270% | |
| Total Sugars | 82.6 g | ||
| Protein | 281.7 g | 563% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 1698 mg | 131% | |
| Iron | 73.4 mg | 408% | |
| Potassium | 5735 mg | 122% | |
*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.
