Sausage and Mushroom Stuffing Recipe
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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 iced tea, or better yet more gravy. Stuffing has always been kind of ho-hum to me. So I decided to make some extra time to create a stuffing combination 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.
Stuffing experiment time was scheduled to fiddle with ingredients which resulted in this scrumptious 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.
Finish by adding 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.
More delicious recipes for holiday menus:
- Mayonnaise Roasted Turkey Recipe
- Sweet Potato Casserole Recipe with Pecan Topping
- Easy Homemade Cranberry Sauce Recipe
- Cauliflower Cheese Casserole Recipe
- Pumpkin Pie with Toasted Pecan Praline Topping
Sausage and Mushroom Stuffing Recipe
Sausage and Mushroom Stuffing
Stuffing made with sausage and mushrooms for that perfect side for any holiday celebration.
Ingredients
- 1 pound ground country sausage (with extra sage is nice)
- 1 large onion, diced
- 8 ounces mushrooms, sliced
- 3 tablespoons soy sauce
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon pepper
- 1 teaspoon oregano
- 1/2 teaspoon sage
- 4 cups chicken broth
- 16 ounces, weight Pepperidge Farm Unseasoned Stuffing Cubes
- salt and pepper to taste
Instructions
- Preheat oven to 350-degrees F.
- In a large oven 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 a buttered 9 x 13-inch casserole or baking dish.
- Cover with aluminum foil and place skillet/baking dish directly into oven. Bake at 350-degrees F for 30 minutes or until hot. If desired, uncover and cook for an additional 5-10 minutes to crisp up top.
Oh my. I can see my husband eating this by the plate full. Some of his favorite things. I’ll have to make it for him. Looks oh so good.
This looks and sounds so good. The only change I will make is to add celery. Thanks so much!
I don’t have a go-to stuffing recipe–I keep trying new ones. I want to try Ted Allen’s recipe for chestnut stuffing: http://www.foodnetwork.com/recipes/ted-allen/chestnut-stuffing-recipe/index.html
I hear that chestnuts are a bugger to shell, but I still want to try!
Oh. My. YUM! All my favs for Thanksgiving in one dish, Love this Amy. xo
My cousin makes this incredible mushroom and sage stuffing. I need to get his recipe.
i’ve never made stuffing, but my boyfriend and i are going to tackle thanksgiving this year and this recipe would be perfect!
shared on pinterest!
shared on fb!
The dressing is my favorite part of Thanksgiving, I loooove that you added mushrooms.
Looks wonderful. This might be the one!
This looks yummy! There is a big stuffing vs dressing argument in our house. Stuffing goes IN the bird, dressing is cooked in a separate pan on the side. I am not a fan of the in the bird one (mushy and no crunch!) so I always make a small pan of dressing for me. This might be one I make JUST FOR ME this year!
This looks super yummy 🙂 I would like to know where I can get ground country sausage?
What I mean by ground country sausage is Jimmy Dean or Neese’s. It’s usually in the refrigerated section near the bacon.
How would you recommend I reheat any leftovers?
This looks yummy! Thank you.
This sounded great until I got to the soy sauce, which I never use. Is there anything else I could use (no soy products at all) Thanks.
You could try substituting Worcestershire sauce.
Can you used herb Pepperidge Farm stuffing?
Also can you make this ahead of time?
Yes. I have made it ahead of time by two days, then kept tightly covered and refrigerated before baking to serve.
Yes. It may be a bit more “herby” with the additional herbs, but I think it will be fine.
Couldn’t find Sage Sausage. Gonna try adding an additional half teaspoon of sage…