Easiest Way to Prepare Tasty Mushroom and Sausage Sourdough Stuffing

Mushroom and Sausage Sourdough Stuffing. Prepare the stuffing: Add the bread to the bowl and toss with the mushroom mixture to combine. Gradually pour in the broth, tossing well as you pour to. How to Make Sourdough Bread, Mushroom and Sausage Stuffing Recipe.

Sausage and Mushroom Stuffing. this link is to an external site that may or may not meet accessibility guidelines. I never stuff the turkey as I believe it increases cooking time and really doesn't add to the stuffing's flavor. Additionally, this should always be made on It uses the best ingredients from my Wine Country heritage - wine (of course), sourdough bread, fresh herbs and wild mushrooms! You can have Mushroom and Sausage Sourdough Stuffing using 12 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Mushroom and Sausage Sourdough Stuffing

1. Prepare 2 tbsp of butter.
2. It's 3 tbsp of olive oil.
3. It's 3 of shallots, minced.
4. It's 2 pints of cremini mushrooms, quartered.
5. It's 2 clove of garlic, minced.
6. It's 2 tbsp of chopped fresh rosemary.
7. You need 1 tbsp of chopped fresh sage.
8. You need 1 lb of italian sausage, cooked & diced.
9. You need 8 cup of sourdough bread, cubed (1 loaf).
10. It's 4 cup of chicken or vegetable broth.
11. It's 1 of kosher salt.
12. It's 1 of freshly ground pepper.

I love cooking stuffing, aka dressing, on the side, not inside the turkey or chicken. This delicious sausage and mushroom sourdough dressing is packed with flavor, gets so crisp in the cast iron skillet and you get a lot more of it to enjoy. Dressing aka stuffing, usually plays the role of the supportive. Josh, who usually prefers sausage stuffing, said this vegetarian stuffing was his new favorite recipe.

Mushroom and Sausage Sourdough Stuffing instructions

1. Preheat oven to 350°F. Lightly grease a large baking dish with nonstick spray..
2. Cook the vegetables: heat the butter and olive oil in a large skillet over medium heat. Add the shallots and cook until fragrant, about 1 minute. Add the mushrooms and cook until they are lightly golden, 5-6 minutes more..
3. Add the garlic to the pan and cook until fragrant, 1 minute more. Stir in the rosemary, sage & sausage; cook, tossing occasionally, until heated through, 1-2 minutes. Transfer the mixture to a large bowl..
4. Prepare the stuffing: Add the bread to the bowl and toss with the mushroom mixture to combine. Gradually pour in the broth, tossing well as you pour to ensure it coats the bread mixture evenly. Season with salt and pepper..
5. Pour the stuffing into the prepared baking dish and bake until the stuffing is heating through and the top is golden brown, 30-40 minutes. Let cool slightly; serve warm..

I am glad we both loved it. If you are still deciding on which stuffing recipe to serve up this Thanksgiving, look no further. This Sourdough Stuffing with Mushrooms, Apples, and Sage is the. Place the mushroom caps on the large baking sheet and toss with remaining olive oil. Flip them so the well-side is facing up and stuff each one with a generous amount of filling using a spoon.