Sausage and Mushroom Stuffing
Indulge in this savoury Sausage and Mushroom Stuffing! It’s a hearty Thanksgiving side dish that will add a burst of flavor to your feast. Ground sausage, sautéed to perfection, joins forces with the mushrooms, aromatic herbs, and traditional stuffing ingredients. This stuffing strikes the perfect balance between rich, meaty goodness and the comforting warmth of classic Thanksgiving fare. Elevate your holiday table with this mouthwatering stuffing that's bound to become a new family tradition.
8 cups of stale bread, cut into cubes
1 pound of ground sausage
2 tablespoons of butter
1 large onion, chopped
2 stalks of celery, chopped
2 cloves of garlic, minced
8 oz of mushrooms, sliced
2 teaspoons of fresh sage, chopped (or 1 teaspoon dried sage)
2 teaspoons of fresh thyme, chopped (or 1 teaspoon dried thyme)
1-2 cups of chicken or vegetable broth (adjust for desired moisture)
2 eggs, beaten
Preheat your oven to 350°F (175°C).
In a large skillet over medium-high heat, cook the sausage until it's browned and cooked through. Break it into crumbles as it cooks. Remove the sausage from the skillet and set it aside.
In the same skillet, add the butter and melt it over medium heat. Add the chopped onion, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.
Stir in the sliced mushrooms and continue to cook until they release their moisture and start to brown, about 5-7 minutes
Add the chopped sage, thyme, salt, and pepper to the mushroom mixture. Cook for an additional 2-3 minutes.
In a large mixing bowl, combine the bread cubes, cooked sausage, and the mushroom mixture.
Pour in the beaten eggs and enough chicken or vegetable broth to moisten the stuffing to your desired consistency. Start with 1 cup of broth and add more as needed.
Transfer the stuffing mixture to a greased baking dish. Cover with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes or until the top is crispy and golden brown.