This tasty Sausage and Mushroom Stuffing recipe creates enough for a crowd for that special holiday celebration.
Confession time: I’ve never been a big fan of stuffing. Usually it’s dry and crumbly or maybe too salty, and I find myself grabbing for a big swig of tea, or better yet more gravy. Stuffing has always been kind of ho-hum to me. So when the nice folks from Pepperidge Farm contacted me about creating a stuffing recipe using their new Unseasoned Cubed Stuffing, not only did I see it as a challenge but as a way for me to take some extra time to create something that my family and I might actually enjoy. Most of the time, the holiday meal is rushed and testing something new before hand is waylaid by life, and trying something new the day of can sometimes be much too stressful.
So one afternoon earlier this week, I took some time to fiddle with ingredients and created this Sausage and Mushroom Stuffing. So easy. And boy, did our home smell great! The kids came home from school wanting to know what smelled so good. They said they could smell it outside as soon as they got out of the car. What an aroma to come home to!
I began by a browning ground sausage in a pan, removed the sausage from the pan, and added sliced mushrooms and onions to cook in the remaining sausage grease for about 5 to 7 minutes until softened. Once the sausage has browned, and the mushrooms and onions have been cooked to a softening point, in goes … wait for it … soy sauce. Yep. Along with some other seasonings: ground nutmeg, ground ginger, oregano and sage. Cook them at a simmer for a short time, then add in broth and Pepperidge Farm Unseasoned Cubed Stuffing and combine until stuffing cubes have absorbed the liquid. Bake covered for about 30 minutes and you’re done!
This Sausage and Mushroom Stuffing turned out wonderfully and disappeared so fast. My son even approved, and that says a LOT. I’m planning on serving it sometime during the holiday months—not just on Thanksgiving or Christmas! And while it’s certainly the perfect side dish for turkey, I’d like to try it with a pork tenderloin or pork chops too.
- 1 pound ground country sausage (with extra sage is great!)
- 1 large onion, diced
- 8 ounces mushrooms, sliced
- 3 tablespoons soy sauce
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon pepper
- 1 teaspoon oregano
- ½ teaspoon sage
- 4 cups chicken broth
- 16 ounces, weight Pepperidge Farm Unseasoned Stuffing Cubes
- salt and pepper to taste
- Preheat oven to 350°F.
- In a large oven proof/safe? skillet brown sausage over medium-low heat, breaking up into smaller pieces as it cooks. Once browned remove sausage from pan, but leave residual sausage grease in pan.
- Add onions and mushroom to remaining sausage grease; cook over medium for 5-7 minute, stirring occasionally.
- Add soy, nutmeg, ginger, pepper, oregano, and sage and cook over medium for about 3 minutes, stirring occasionally.
- Pour in chicken broth and bring to a simmer. Cook for 3 minutes at a simmer, stirring occasionally.
- Turn off heat; add sausage and stuffing cubes to skillet mixture; combine well to let stuffing cubes soak up liquid.
- Salt and pepper to taste.
- Spread mixture out evenly, gently pressing down in skillet or transfer to a greased or cooking sprayed casserole or baking dish
- Cover with aluminum foil and place skillet/baking dish directly into oven.
- Bake at 350°F for 30 minutes or until hot.
- If desired, uncover and cook for an additional 5 minutes to crisp up top.
(This post was sponsored by Pepperidge Farm, but as always, all opinions are my own.)