How to Make Perfect Mushroom and Sausage Sourdough Stuffing

Hello everybody, welcome to our recipe page. Today I will show you how to prepare a distinctive dish, Mushroom and Sausage Sourdough Stuffing. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Mushroom and Sausage Sourdough Stuffing Recipe. In a large pot over medium-high heat, melt butter. Prepare the stuffing: Add the bread to the bowl and toss with the mushroom mixture to combine.

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

In the same pan, saute mushrooms, onion and celery in oil until tender.Add bread, artichokes, cheese, cranberries, poultry seasoning, rosemary, salt, pepper and mushroom mixture to the sausage.That box stuffing is kinda delicious - but this Sausage and Sourdough stuffing is to die for!Its packed full of flavor with mushrooms, onions, celery and turkey sausage - and o.m.g. its so delicious, not to mention really easy to whip up!

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..

Artisanal sourdough bread is denser with a thicker crust than the supermarket-bakery variety, and while both work well in this recipe, the artisanal bread must have its tougher crusts removed.Personalize stuffing by adding neat inclusions such as handfuls.In a Dutch oven, cook sausage over medium heat until no longer pink; drain.

Check out my video on how to make this fantastic Thanksgiving side dish!Bring the chicken broth and dried porcinis to a boil in a medium saucepan.Reduce the heat and simmer until the broth takes on a strong.First time trying stuffing-from-scratch and it was worth it.Made to directions using sourdough and turkey stock.