Sausage And Mushroom Stuffing Recipes

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SAUSAGE AND MUSHROOM STUFFING



Sausage and Mushroom Stuffing image

This is a quick and easy stuffing recipe to prepare when in a pinch. Much of the seasoning comes from the herb stuffing mix, but the sage sausage and fresh veggies amp up the flavor. We really liked the addition of mushrooms. They give a nice texture to the dish. Butter helps with moisture and adds its wonderful flavor. Slightly...

Provided by Paula Mullins

Categories     Turkey

Time 45m

Number Of Ingredients 9

1 lb sausage, sage
1 c onion, diced
1 c celery, diced
1 1/2 c mushrooms, sliced
1 1/2 c chicken broth, low salt
1 pkg herb stuffing mix (my preference is Pepperidge Farm)
1/2 c butter, melted
1 tsp oregano, dried
1 tsp sage, dried

Steps:

  • 1. Crumble and brown sausage.
  • 2. Saute onions and celery until soft, then add mushrooms for approximately 2 minutes. Drain all grease.
  • 3. In a large bowl, add stuffing mix, browned sausage, onions, mushrooms, and celery.
  • 4. Slowly sprinkle seasonings while stirring until well blended.
  • 5. Add broth, stir until well blended then drizzle butter while stirring.
  • 6. Pour into a casserole dish. Bake in a covered dish at 350° for 35 minutes.
  • 7. This may also be stuffed into your turkey by spooning it in the cavity loosely then pinning the bird to hold the stuffing. Bake according to directions on turkey.

SAUSAGE AND MUSHROOM STUFFING



Sausage and Mushroom Stuffing image

You can enjoy this simple and savory stuffing any time of year...it cooks on the stovetop in just 35 minutes!

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 35m

Yield 8

Number Of Ingredients 7

1 ¾ cups Swanson® Chicken Broth
Generous dash ground black pepper
1 stalk celery, coarsely chopped
1 small onion, coarsely chopped
3 ounces mushrooms, sliced
4 cups Pepperidge Farm® Herb Seasoned Stuffing
½ pound bulk sausage, cooked and crumbled

Steps:

  • Heat the broth, black pepper, celery and onion in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Stir in the mushrooms. Cover and cook for 5 minutes or until the vegetables are tender.
  • Add the stuffing and sausage to the saucepan and mix lightly.

Nutrition Facts : Calories 194.4 calories, Carbohydrate 23.8 g, Cholesterol 17.3 mg, Fat 7.6 g, Fiber 2.4 g, Protein 7.9 g, SaturatedFat 2.5 g, Sodium 867.3 mg, Sugar 2.2 g

APPLE, SAUSAGE, BACON, AND MUSHROOM STUFFING



Apple, Sausage, Bacon, and Mushroom Stuffing image

This old-fashioned holiday stuffing has it all! I have perfected it over my 21 years of marriage, and it can't be beat!

Provided by KELLY T

Categories     Side Dish     Stuffing and Dressing Recipes     Sausage Stuffing and Dressing Recipes

Time 1h30m

Yield 12

Number Of Ingredients 18

½ pound ground beef
½ pound pork sausage
½ pound bacon
1 large onion, diced
3 stalks celery, sliced
½ pound fresh mushrooms, sliced
1 tablespoon dried parsley
1 teaspoon dried sage
1 teaspoon dried thyme
2 apples, cored and diced
1 (4 ounce) can water chestnuts, drained and chopped
¼ cup butter, melted
1 cup chicken broth
1 (10.75 ounce) can condensed cream of chicken soup
¾ cup applesauce
½ teaspoon salt to taste
1 teaspoon ground black pepper
1 pound dry bread cubes

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
  • Place the beef, sausage, and bacon in a large skillet over medium heat. Mix in the onion, celery, and mushrooms. Season with parsley, sage, and thyme. Cook and stir until meats are evenly browned. Mix in apples and water chestnuts, and continue cooking 5 minutes. Drain grease.
  • Mix butter, broth, soup, and applesauce into skillet. Season with salt and pepper. Gently fold in the bread cubes until evenly moist. Transfer the mixture to the prepared baking dish.
  • Bake covered 45 minutes. Uncover, and continue baking 15 minutes, until lightly browned.

Nutrition Facts : Calories 304.7 calories, Carbohydrate 28.8 g, Cholesterol 41.4 mg, Fat 15.6 g, Fiber 2.4 g, Protein 12.5 g, SaturatedFat 6.3 g, Sodium 883.3 mg, Sugar 6.8 g

SKILLET STUFFING WITH ITALIAN SAUSAGE AND WILD MUSHROOMS



Skillet Stuffing With Italian Sausage and Wild Mushrooms image

Thanksgiving stuffing in less than an hour? Believe it. The Parmesan in this Italian-inspired version makes it extra creamy and flavorful. Cooking and baking the stuffing in the same skillet saves time and cuts down on dishes.

Provided by Anna Stockwell

Categories     Thanksgiving     Side     Stuffing/Dressing     Sage     Sausage     Mushroom     Quick & Easy     White Wine     Parmesan

Yield 8 servings

Number Of Ingredients 13

2 crusty white demi baguettes (about 10 1/2 ounces), cut into 3/4" cubes (about 8 cups cubes)
2 tablespoons extra-virgin olive oil, divided
1/2 pound hot or sweet Italian sausage, casings removed
1 medium onion, chopped
8 ounces wild mushrooms, cut into large pieces
2 tablespoons finely chopped sage
1 cup dry white wine
2 large eggs
1 1/4 cups low-sodium chicken broth
1 1/2 ounces finely grated Parmesan or Pecorino (about 1/2 cup)
1 tablespoon Dijon mustard
1 1/4 teaspoons kosher salt
1 teaspoon freshly ground black pepper

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.

SAUSAGE AND MUSHROOM STUFFING



Sausage and Mushroom Stuffing image

Provided by Craig Claiborne

Categories     side dish

Time 15m

Yield 4 to 6 servings for a 1 14-pound turkey

Number Of Ingredients 13

1 pound sausage in bulk
1 turkey gizzard
1 turkey liver
1 turkey heart
3/4 pound onions, finely chopped, about 2 cups
1 tablespoon finely chopped garlic
1 teaspoon dried marjoram
1 1/2 cups finely chopped celery
1/2 pound thin-sliced mushrooms, about 2 cups
2 cups bread crumbs
2 eggs, well beaten
1 cup finely chopped parsley
Salt and pepper to taste

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.

Nutrition Facts : @context http, Calories 469, UnsaturatedFat 14 grams, Carbohydrate 36 grams, Fat 24 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 7 grams, Sodium 926 milligrams, Sugar 7 grams, TransFat 0 grams

SAUSAGE MUSHROOM DRESSING



Sausage Mushroom Dressing image

To go with your turkey entree, how about serving Sausage Mushroom Dressing? The recipe comes from Mary Coleman of Norwood, Massachusetts. "My children and guests almost pass over the turkey in favor of this savory dressing each holiday," Mary notes.

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 2 casseroles (12-16 servings each).

Number Of Ingredients 12

6 bacon strips, diced
1 pound sliced fresh mushrooms
1 large onion, chopped
2 celery ribs, chopped
2 to 3 garlic cloves, minced
1/2 cup butter, cubed
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
28 cups day-old bread cubes (about 3 pounds sliced bread)
1 pound bulk pork sausage, cooked and drained
2-1/4 to 2-1/2 cups chicken broth

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.

Nutrition Facts : Calories 222 calories, Fat 12g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 517mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.

MUSHROOM AND SAUSAGE STUFFING



Mushroom and Sausage Stuffing image

Provided by Anne Burrell

Categories     side-dish

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 12

Extra-virgin olive oil, for cooking
4 celery ribs, cut into 1/4-inch dice
4 onions, cut into 1/4-inch dice
Kosher salt
3 cloves garlic, smashed and finely chopped
1 pound cremini or button mushrooms, stemmed and cut into 1/4-inch slices
1 1/2 pounds sweet Italian sausage, casings removed and meat crumbled
2 cups dry white wine
Peasant bread, crusts removed, cut into 1-inch chunks (about 12 cups) and toasted
1 cup walnuts, coarsely chopped
1 bunch fresh sage, finely chopped
3 to 4 cups chicken stock

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.

TRADITIONAL SAUSAGE-MUSHROOM TURKEY STUFFING



Traditional Sausage-Mushroom Turkey Stuffing image

My mother-in-law was famous for her wonderful turkey stuffing, which my husband always looked forward to at holiday time. When my in-laws moved to California, he was bemoaning that he wouldn't have that stuffing anymore! I asked my mother-in-law how she made it, but she didn't have it written down, and told me "a handful of this" and a "handful of that". Needless to say, when I attempted to recreate it, it was a disaster. I started building a recipe from scratch, and ended up incorporating mushrooms, which I love. Ultimately, my husband ending up preferring my stuffing! As they say, necessity is the mother of invention!

Provided by JackieOhNo

Categories     Pork

Time 1h15m

Yield 8 cups

Number Of Ingredients 12

1 lb bulk pork sausage
1/2 cup butter
1 cup sliced celery
2 cups chopped onions
8 ounces mushrooms, sliced
1 (13 3/4 ounce) can chicken broth (and additional broth, if necessary)
2 lbs loaf firm-textured white bread, cut in 1/2-inch cubes (stale or toasted, do not use fresh)
1 egg, lightly beaten
1 teaspoon poultry seasoning
1/2 teaspoon thyme leaves
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt

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!

Nutrition Facts : Calories 685, Fat 28.9, SaturatedFat 13, Cholesterol 107, Sodium 1185.9, Carbohydrate 76.4, Fiber 4.6, Sugar 8.7, Protein 28.7

SHIITAKE-MUSHROOM STUFFING AND SAUSAGE STUFFING



Shiitake-Mushroom Stuffing and Sausage Stuffing image

The base for these stuffings is the same, making it easy to serve both vegetarian and meat versions (for a full batch of meat stuffing, use an additional 1 1/2 pounds of sausage). This can accompany our Spice-Rubbed Roast Turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 14

1/4 cup extra-virgin olive oil
2 large onions, chopped (6 cups)
4 leeks, white and pale-green parts only, quartered, finely chopped, and rinsed well (5 cups)
1 bunch celery, finely chopped (4 cups)
4 garlic cloves, minced
8 ounces shiitake mushrooms, stems and caps sliced
1 pound sweet Italian sausages, casings removed (for Sausage Stuffing)
10 cups dried white Pullman bread or sandwich bread, crusts removed, bread cut into 1/2-inch cubes (from 2 loaves)
2 cups dried apricots, coarsely chopped
1/4 cup chopped fresh sage
2 tablespoons fresh thyme
2 cups homemade or store-bought low-sodium vegetable stock
8 ounces (2 sticks) unsalted butter, melted
Coarse salt and freshly ground pepper

Steps:

  • Heat 2 tablespoons oil in a large straight-sided skillet over medium heat. Add onions, leeks, celery, and garlic. Cook until onions are translucent and tender, about 20 minutes.
  • Add mushrooms, and cook until soft, about 5 minutes. Transfer mixture to a plate, and let stand until cool, about 5 minutes.
  • If making sausage stuffing: Return skillet to medium heat, and add remaining 2 tablespoons oil. Stir in sausage, and cook, breaking into small pieces, until browned, about 9 minutes. Remove from skillet using a slotted spoon, and transfer to paper-towel-lined plates. Let drain.
  • Combine onion-mushroom mixture, bread, apricots, sage, and thyme in a large bowl. Just before baking, pour stock and melted butter over top of mixture. Season with salt and pepper. Mix to combine.
  • To make sausage stuffing: Transfer 5 cups stuffing to another large bowl, and mix in sausage.
  • Let stuffings stand for 10 minutes, allowing bread to soak up liquid.
  • To cook mushroom stuffing: Preheat oven to 375 degrees. Place stuffing in a 9-by-13-inch baking dish, and bake until top is crisp and stuffing is heated through, 50 to 55 minutes. Let stand for 10 minutes before serving.
  • To cook sausage stuffing, follow directions for stuffing spice-rubbed roast turkey (recipe above), or preheat oven to 375, transfer stuffing to a 9-by-13-inch baking dish, and bake until top is crisp and stuffing is heated through, 45 to 50 minutes. Serve warm.

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Top Asked Questions

How do you make sausage mushroom turkey stuffing?
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.).
What kind of sausage do you use for stuffing?
Pork sausage – Use ground Italian sausage or pork breakfast sausage. Button mushrooms – You can use any variety of mushrooms you like! Butter – Because all good stuffing recipes need a little butter. Or a lot. Sweet onion – I like sweet onions, but you can select any onion variety you prefer.
How to cook mushrooms in a skillet with sausage?
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.
How long to cook potatoes with sausage and mushrooms?
Cook, stirring to break up the sausage, until the sausage is no longer pink, about 5 to 6 minutes. Add the mushrooms, and season all with the remaining teaspoon of salt. Cook and stir until the mushrooms and chopped potato are just tender, about 10 to 12 minutes. Remove from heat, and scrape into a large bowl to cool slightly, about 5 minutes.

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