Recipes

Italian Sausage & Mushroom Stuffing

November 16, 2016

I love stuffing. It’s my favorite part of Thanksgiving. I dream about it. I remember one Thanksgiving, there was only 1 small dish of stuff. With the amount of people, you could only take a small portion of stuffing. And that was it. That was practically a crime against humanity. Nobody actually really thinks about the turkey. Or even the vegetables. It’s the stuffing.

And why shouldn’t you!?! It’s bread. Bread soaked in stock and tossed with herbs and butter. It’s heavenly. And because I don’t fuck around when it comes to stuffing, I always add sausage. Because, it’s sausage and things are better with sausage. Or bacon. And because of all these things, stuffing isn’t something you have year round. Even though you could. And you should. But you don’t. So you wait a year for stuffing. And to be allowed just ONE TINY PORTION? I think it’s actually a hate crime.

You might guess that I would normally go for buying a loaf of bread or making one and cubing it and drying it out. Or do the same with cornbread. And I’ve done that. A number of times. But, and I feel no shame in admitting this, I’ve started opting for the giant bag of stuffing mix that litters the aisles of the grocery store this time of year. I’m not talking about Stove Top, but the kind that’s out like crazy around Thanksgiving. It’s less work, pre-cubed, pre-seasoned…so why wouldn’t you? Plus you dress it up with lots of stuff.

Like this version. I take a bag and throw it into a bowl. I’ll cook up onion and celery and sage and mushrooms and sausage and pour that in. Over all that goes some homemade stock and melted butter, throw it in a pan and you’re done.

I won’t stop you if you want to use fresh bread and dry it out. But if you want to make life a littler simpler around the holidays, then I whole heartedly endorse this.

Italian Sausage & Mushroom Stuffing
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Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
30 minutes 30 minutes
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
30 minutes 30 minutes
Italian Sausage & Mushroom Stuffing
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
30 minutes 30 minutes
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
30 minutes 30 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat your oven to 375ºF (you can also put it in the oven at 425ºF for the last 15 minutes of the Roast Chicken recipe). Butter a casserole dish (around 8x10).
  2. In a large bowl, dump out the contents of the pre-packaged stuffing mix. Set aside.
  3. In a large sauté pan, heat the oil over high heat until shimmery. Add in the onion and celery and turn the heat down to medium. Sprinkle with salt and pepper and give it a stir to coat everything. Cook until the vegetables begin to soften, about 5 minutes.
  4. Add in the garlic and cook for about a minute, until the garlic becomes very fragrant.
  5. Next, add in the mushrooms. This will end up looking dry, but then they will begin to release their water. Cook them until they begin to soften, about 5–10 minutes, depending on if they're sliced or quartered.
  6. Add the sausage to the pan, sprinkle with a little more salt and pepper and stir, breaking up the sausage into small pieces with a wooden spoon.
  7. When the sausage is fully cooked through, add in the splash of vermouth to deglaze the pan. As it sizzles away, scrape around the edges and bottom of the pan with a wooden spoon to loosen up any browned bits.
  8. Pour everything over the stuffing mix.
  9. In a small sauce pan, mix together the stock and butter and heat until the butter has melted. Pour over the stuffing mix and sausage. Mix everything until all the bread is moistened.
  10. Dump everything into the buttered casserole. Bake in the oven for about 30 minutes, until the top is nicely browned and crispy. If you're making this with the Roast Chicken recipe, you can cook it at a higher temperature, just keep an eye on the time because it won't take as long. If you find it starting too burn, cover it with foil.
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