Sausage And Mushroom Stuffing Recipes

4-INGREDIENT SAUSAGE-STUFFED MUSHROOMS

Steps:

• Heat the oven to 450 F.
• Serve and enjoy.

MAKE AHEAD THANKSGIVING MUSHROOM SAUSAGE STUFFING

Steps:

• Brush a 9x13-inch glass baking dish with 1 Tbsp. olive oil. Set aside.
• Heat 1 Tbsp. oil in large skillet over medium-high heat. Add celery and onions; sprinkle with salt and pepper. Sauté until vegetables are soft, about 5-7 minutes. Scrape into very large bowl.
• Add 1 Tbsp. oil to same skillet. Add mushrooms; sprinkle with salt and pepper. Sauté until mushrooms brown and liquid evaporates, about 4-5 minutes. Scrape mushrooms into bowl with celery.
• Add remaining 1 Tbsp. oil and sausage to same skillet. Sauté until brown and cooked through, about 8 minutes; add to bowl with vegetables.
• Add the broth and brandy to the same skillet. Bring to simmer, scraping up browned bits. Pour broth mixture into same bowl. Add in the herbs, salt, and pepper and combine.
• Mix in bread. Spoon stuffing into prepared dish. Cover with plastic wrap and refrigerate overnight or for at leas 6 hours.
• Preheat oven to 375°F. Remove plastic wrap; cover stuffing with foil. Bake 30 minutes. Uncover; bake until top begins to brown, about 25 minutes longer. Or if you don't have time to wait 25 minutes, broil and watch carefully so tops don't brown.

MUSHROOM/SAUSAGE STUFFING

Steps:

• Brown sausage, add ½ butter, celery, onions, and mushrooms.
• Sauté over low - med heat.
• add remainder of butter, and ½ can of chicken broth.
• Add in a separate bowl, or pan, the breadcrumbs.
• Season with salt, pepper, and sage.
• When vegetables are tender, add to breadcrumbs, and mix well, add remaining broth as needed to sufficiently moisten stuffing.

THE BEST STUFFING

Steps:

• Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
• Heat the oil in a large skillet over medium heat. Add the sausage and cook, stirring occasionally with a wooden spoon and breaking up any clumps, until browned, about 5 minutes. Transfer the sausage with a slotted spoon to a large bowl.
• Add the wine to the skillet and cook until almost all the liquid has evaporated, scraping up any browned bits, about 2 minutes. Add 1 tablespoon of the butter to the skillet, and then add the mushrooms. Season with 1 teaspoon salt and some pepper. Cook, stirring occasionally, until the mushrooms brown and have cooked down to about half their original volume, about 5 minutes. Transfer the mushrooms with a slotted spoon to the bowl with the sausage.
• Melt the remaining 7 tablespoons butter in the skillet. Then add the celery, onions, sage and thyme and cook until softened, about 5 minutes. Add the broth and bring to a simmer.
• Beat the eggs and parsley in another large bowl. Add the bread cubes and toss. Add the reserved sausage and mushrooms and toss together. Pour in the vegetables and broth and toss again until evenly coated. Transfer the mixture to the prepared baking dish and cover with foil. Bake for 30 minutes. Then uncover and continue to bake until golden, about 30 minutes more. Garnish with celery leaves if using.

MUSHROOM AND SAUSAGE STUFFING

Steps:

• Preheat the oven to 375 degrees F.
• Coat a large wide pot with olive oil and toss in the celery and onions. Season with salt and cook the veggies over medium-high heat until soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for an additional 1 to 2 minutes. Add the mushrooms and cook for 3 to 4 minutes.
• Add the sausage and cook, breaking it into really small pieces with a metal spoon or spatula, until it's really brown and yummy, 12 to 15 minutes.
• Add the white wine and cook until it has evaporated by half. (The mix will be pretty soupy, and that's okay.)
• Combine the bread with the sausage mixture in a large bowl. Toss in the walnuts and sage and pour about half the chicken stock into the bowl. Using your hands, work to combine everything well -- really get in there and squish it up; it's fun! Add the remaining stock as needed to create a really moist mix. Taste and season with salt, if needed.
• Transfer the mixture to a 9-by-13-inch baking dish and cover with foil. Bake until the stuffing is hot all the way through, about 30 minutes, then remove the foil and bake to brown the top, another 15 minutes.

MUSHROOM AND SAUSAGE SOURDOUGH STUFFING

Steps:

• DIRECTIONS 1. Preheat the oven to 350°. 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 to 6 minutes more. 3. Add the garlic to the pan and cook until fragrant, 1 minute more. Stir in the rosemary, sage and sausage; cook, tossing occasionally, until heated through, 1 to 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 heated through and the top is golden brown, 30 to 40 minutes. Let cool slightly; serve warm.

EASY SAUSAGE STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Hollow out each mushroom cap, reserving scrapings.
• Heat a skillet over medium-high heat. Cook and stir sausage, onion, and reserved mushroom scrapings in hot skillet until sausage is browned and cooked through, 4 to 6 minutes. Drain and discard grease; return sausage mixture to skillet.
• Stir 3 ounces Parmesan cheese, bread crumbs, garlic, and parsley into sausage mixture. Cook and stir until heated through, 3 to 5 minutes.
• Stuff each mushroom cap with sausage mixture and place on a baking sheet.
• Bake stuffed mushrooms in the preheated oven for 12 minutes. Sprinkle remaining 1 ounce Parmesan cheese over mushrooms and bake until mushrooms are cooked through and cheese is melted and bubbling, about 3 minutes.

TRADITIONAL SAUSAGE-MUSHROOM TURKEY STUFFING

Steps:

• Pan fry sausage over medium-high heat until crumbled and cooked well. Set aside.
• In large fry pan, melt butter. Add celery, onion, and mushrooms. Saute until soft. Add chicken broth and bring to a boil. Cook down until about 1/3 of the liquid remains.
• In large bowl, toss bread cubes with poultry seasoning, thyme, salt, and pepper. Add sausage and drippings to bowl and stir. Add vegetables and broth mixture to bowl and stir. Add egg and mix until fully combined. Mixture should be moist and bind together easily. (If not, add more chicken broth.).
• Stuff neck and body cavities of turkey, or spoon into a greased 2-quart casserole and cover with foil. Truss turkey and roast as usual or, if baking, add casserole to oven about 30 minutes end of turkey roasting time and let bake for 45 minutes. I have also successfully made stuffing balls with this recipe, rolling the stuffing mixture into balls (I got about 15 of them), placing them on a greased, foil-lined baking sheet and baking in a 350-degree oven for about 25 minutes. They were moist and delicious!

SAUSAGE MUSHROOM DRESSING

Steps:

• In a large skillet, cook bacon until crisp. Remove to paper towels to drain. Reserve 2 tablespoons drippings. Saute the mushrooms, onion, celery and garlic in the drippings and butter until tender. Stir in the sage, salt and pepper., In several large bowls, combine the mushroom mixture, bread cubes, sausage, broth and bacon; toss to coat. , Transfer to two greased 13-in. x 9-in. baking dishes. Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.

SAUSAGE AND MUSHROOM STUFFING

Steps:

• Break up sausage and place in fairly deep skillet. Cook, stirring to break up lumps, until meat has lost raw look.
• Trim tough membranes from gizzard, liver and heart. Chop soft parts fine. There should be 1/3 to 1/2 cup. Add to sausage. Add onions and garlic. Cook, stirring, until onions are wilted. Stir in marjoram. Cook about 2 minutes.
• Add celery and mushrooms. Cook, stirring often, about 5 minutes. Remove from heat and let stand briefly. Add bread crumbs and eggs and stir to blend. Add parsley, salt and a generous grinding of pepper. There should be about 6 cups.

SAUSAGE-STUFFED MUSHROOMS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a baking sheet.
• Melt butter in a large skillet over medium heat; cook and stir mushrooms in butter until softened, about 5 minutes. Transfer mushrooms to a plate and allow to cool.
• Heat another skillet over medium-high heat; cook and stir sausage, onion, and garlic until meat is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Transfer mixture to a large bowl and stir in bread crumbs, Parmesan cheese, mozzarella cheese, Italian seasoning, and parsley.
• Arrange mushrooms gill sides up on prepared baking sheet. Spoon sausage mixture into mushroom caps.
• Bake in preheated oven until cheese is melted, about 30 minutes.

SKILLET STUFFING WITH ITALIAN SAUSAGE AND WILD MUSHROOMS

Steps:

• Preheat oven to 425°F. Toast bread on a rimmed baking sheet until dry, about 10 minutes. Let cool. Reduce oven temperature to 375°F.
• Meanwhile, heat 1 Tbsp. oil in a 12" cast-iron skillet over medium-high. Add sausage and cook, breaking into pieces with a spatula, until browned, about 7 minutes. Add onion, mushrooms, and sage and cook, stirring occasionally, until well browned, 8-10 minutes. Add wine and cook, stirring occasionally, until reduced by half. Let cool slightly.
• Whisk eggs, broth, cheese, mustard, salt, and pepper in a large bowl. Add sausage mixture, reserving skillet, and bread and toss to combine. Let sit 5 minutes, toss again, then pack back into skillet.
• Bake stuffing until lightly browned on top and cooked through, about 20 minutes.

MUSHROOM, WHITE SAUSAGE AND PROSCIUTTO STUFFING

Steps:

• Slice thin the mushrooms and chop the stems. In an eight-inch skillet over medium-low heat, melt three tablespoons of the butter, add the mushrooms and prosciutto and saute, stirring occasionally, until they are softened and browned, about 10 minutes. Add the walnuts and brown them lightly, then stir in the chopped shallots and garlic, and saute, stirring, for 30 seconds. Scrape the contents of the skillet into a bowl. Season with salt and pepper. Add the remaining butter to the skillet and slowly brown the sausages on all sides.
• Drain, cool, cut up and put the sausages in the work bowl of a food processor and process until they are coarsely ground. In a large bowl, toss them with parsley, thyme and the mushroom and prosciutto mixture. Mix thoroughly, adding at the same time the flamed Cognac. (If making the stuffing a day early, set it aside to cool, then cover and refrigerate.)
• Just before stuffing the turkey, soak the bread cubes in milk for five minutes, then squeeze gently and toss lightly to render them fluffy. Add the bread to the stuffing and mix thoroughly, then fold in the beaten eggs. Correct the seasoning. Cool and set aside until ready to stuff the turkey.