How to Cook Delicious Mushroom and Sausage Sourdough Stuffing

Mushroom and Sausage Sourdough Stuffing. Stir in the rosemary, sage and sausage; cook,. Think shallots and mushrooms instead of onions and celery, sourdough bread instead of that boring, stale white stuff, and Italian sausage.just because it's delicious. The result is stuffing that's fancy enough for your snazziest Thanksgiving spread, but easy enough to warrant a spot in your winter recipe arsenal.

It uses the best ingredients from my Wine Country heritage - wine (of course), sourdough bread, fresh herbs and wild mushrooms! It is simple and can be a bit of chefs delight as each batch is a little different. Whisk egg and broth; pour over bread mixture and toss to coat. You can cook Mushroom and Sausage Sourdough Stuffing using 12 ingredients and 5 steps. Here is how you cook that.

Ingredients of Mushroom and Sausage Sourdough Stuffing

1. It's 2 tbsp of butter.
2. Prepare 3 tbsp of olive oil.
3. You need 3 of shallots, minced.
4. It's 2 pints of cremini mushrooms, quartered.
5. You need 2 clove of garlic, minced.
6. You need 2 tbsp of chopped fresh rosemary.
7. Prepare 1 tbsp of chopped fresh sage.
8. Prepare 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. Prepare 1 of freshly ground pepper.

Wild Mushroom and Sausage Stuffing Serve your guests this rustic and earthy Wild Mushroom and Sausage Stuffing for the holidays. This dressing is full of deep flavors from pork sausage, mushrooms, and fresh herbs and finished with melted cheese on top. Easy to make ahead of time! Add sausage, bacon or pancetta: Cook the raw sausage, bacon or pancetta first until browned and crisp, and then transfer the meat to a bowl to add later, but leave the rendered fat in the pan.

Mushroom and Sausage Sourdough Stuffing step by step

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..

Cook the mushrooms and vegetables in the rendered fat. Then when you are stirring in the bread cubes, add the cooked meat. First time trying stuffing-from-scratch and it was worth it. Made to directions using sourdough and turkey stock. Prepped everything a day in advance and combined just before baking, adding a bit more broth as needed.

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